In an old olive oil mill, Giuseppe Galeone (in the dining room) and Maria Lanzilotti (in the kitchen) present their food in a bright setting, with a view of the surrounding nature. Fragrance and freshness are typical of the dishes Maria prepares in the kitchen: from the fun Cod meatball with cream of beans and sweet and sour onion, to the fascinating Mediterranean aromas of the Aubergine with stracciatella di burrata and basil on puréed tomato.
There’s a constant connection with tradition, as proven by the wise idea of recuperating carob flour to make some excellent strascinati pasta.
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"
