An ancient house in the countryside, surrounded by nature: this is the kingdom of Michele Rotondo, a talented chef who enjoys playing with ingredients and loves to improvise based on his whim and on sound technical skills.
The raw materials come from the Ionian Sea, from the masseria’s vegetable garden or from local producers. Freshness and lightness dominate in the dishes, made precious by the chef’s strikes of genius. As in the case of Battuto di pomodoro, a tartare of tomato, oil, lemon, salt and vanilla that could pass as a tuna tartare; or in the case of the delicate Ravioli filled with caciocavallo and wild herbs, served with black truffle.
un professore di liceo prestato alla gastronomia. Insegna italiano e latino in una scuola di Bari, e cura per il Corriere del Mezzogiorno la rubrica "A Tavola"
