Cibus

The appeal of the old times can be sensed from the very entrance. Here you can find the rare charm of rooms that once belonged to a convent, with limewashed walls, and surrounding a lovely courtyard where you can dine in the summer.

The iconic patron Lillino Silibello shows excellent skills in selecting the ingredients. And then there’s the food prepared by Angela Nigro with the help of Camillo Silibello: it’s the result of the meeting of excellent local raw materials and of a philological recovery of ancient culinary wisdom. Try the marvellous Sheep cooked in a clay pot in the wood oven. 

Vincenzo Rizzi

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"