Hadn’t a natural introvert personality prevented him from promoting himself, Danilo Vita would be a protagonist in the Apulian culinary Renaissance. He trained with Alajmos and from them inherited a dominating idea: cleanliness, neatness, leaving the ingredients intact.
This proposition results in a light and graceful style, an essential elegance that shows generous and typically strong Apulian flavours. So it’s a rich cuisine that celebrates pasta with a specific thematic section, and is sweet, but with a wise use of sapidity, as in the case of Panna-Ricotta, with pears and gorgonzola biscuit.
Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa
Ristorante con camere
