James Whitfield

2024-09-03

★ 5.0/5

"We booked a private chef for a week at our masseria near Ostuni and every evening was a revelation. The first night featured a burrata tasting — three different ages, from hours-old to two-day — each paired with a different local olive oil. The orecchiette con cime di rapa was the definitive version: perfectly al dente ear-shaped pasta tossing with bitter turnip tops, anchovies, and a hit of chilli. On our final night, the chef prepared a whole grilled octopus caught that morning in Monopoli, tender and smoky over olive wood. Paired with a chilled Verdeca and watching the sunset over ancient olive groves, it was paradise."

Isabelle Dupont-Moreau

2025-06-21

★ 4.8/5

"Our trullo in Alberobello became the best restaurant in Puglia for one unforgettable evening. Chef Francesca arrived with bags overflowing from the Bari vecchia market. She prepared tiella barese — a layered rice, potato, and mussel casserole baked in terracotta — that was rustic and deeply satisfying. The bombette pugliesi, those little pork rolls stuffed with cheese from Martina Franca, were irresistible. My husband, who rarely comments on food, said the pettole fritte with vincotto were the best doughnuts he had ever eaten. We finished with glasses of Primitivo di Manduria that tasted of warm earth and dried figs."

David Nakamura

2024-05-10

★ 4.7/5

"Staying in Lecce, we wanted a private chef who could showcase Salento's distinct culinary character. Chef Antonio exceeded expectations with a menu that started with pittule — fried dough puffs served with a sharp capocollo from the Salento hinterland. His rustico leccese, a puff pastry filled with bechamel, mozzarella, and tomato, was crispy and addictive. The pasticciotto for dessert — a custard-filled shortcrust pastry — was warm from the oven and absolutely perfect with espresso. He explained how Salento cooking differs from northern Puglia, making the dinner both educational and delicious. We would return to Lecce just for this experience."