In Teodosio Buongiorno’s osteria, a sense of measure dominates, translated into pure elegance. While the precious tableware is perfectly mirrored by the impeccable service (Teodosio himself is in charge of this with his daughter Antonella), the dishes of Teresa Buongiorno Galeone are also elegant, balanced and carefully prepared.
The stroke of genius of adding fiorone, which gives a sweet and fresh touch, to the Seared scallop with cream of peas anticipates the fun play of cooked-and-raw to be found in the Tagliatelle with paprika, served with cream of asparagus, prawn tartare and head of prawn in tempura.
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"
