The cuisine of Antonio Bufi at Le Giare will charm you. The chef trained all around and now he’s back home, he implants those adventures into Apulian products and cooking techniques that inspire ancient aromas, through fermentation, marinating and dehydration. His dishes are a symphony of a sometimes-daring number of ingredients, though the tone of each one can be singled out.
From the Abalone with grilled cucumber, pansies, dashi and sweet and sour aubergines, to the Bavarian mousse with olive oil, with rocket emulsion and candied olives from Gaeta, his labyrinthic and engaged cuisine unfolds. It’s both exotic and ancestral, sometimes difficult but always enlightened.
docente umanista, musicofilo barocco, gourmand postmoderno dogmatico sul vino e pragmatico col cibo. Collabora anche con Radici Restaurants
