Due Camini
Savelletri, Italy
⭐1 Star
The Experience
From Michelin Guide
This is the most romantic restaurant in the Borgo Egnazia resort, where the soft candlelight creates a hushed, magical atmosphere that makes it perfect for a special occasion, dinner with a loved one, or simply a gourmet meal. Enjoy excellent service as you embark on a gastronomic journey that introduces you to specialities from chef Domingo Schingaro’s Puglia, dishes inspired by the region, and recipes influenced by the wider Mediterranean (depending on the menu). Many of the ingredients are sourced from the hotel’s own kitchen garden.
Unique Things
From Visitor Experiences
Chef Domingo Schingaro's Personal Connection to Puglia and the Sea: The chef behind Due Camini, Domingo Schingaro, embodies a deep personal connection to the region, describing Puglia as his motherland and the sea as his father. His kitchen is his home, and his brigade is like family, reflecting a profound sense of place and community in his culinary approach.
Integration of Local Small Producers: Due Camini emphasizes the use of ingredients sourced from small local producers, showcasing the robustness and fertility of the Puglia region. This commitment to local sourcing is a distinctive aspect of the restaurant's philosophy, highlighting a dedication to regional authenticity and sustainability.
Ambiance Blending Modern Sophistication with Rustic Charm: The restaurant offers a unique dining atmosphere that harmoniously combines modern elegance with rustic elements. This blend creates an inviting space that complements the culinary experience, enhanced by the natural setting along the Adriatic coast, including the sea breeze and warm hospitality.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Due Camini in Savelletri reflect the rich culinary heritage of Puglia, emphasizing local, seasonal, and high-quality produce. Key ingredients include:
Fresh seafood from the Adriatic Sea: Central to the menu, seafood such as monkfish liver and eel are used in refined dishes that highlight the bounty of the nearby coast, reflecting the chef's personal connection to the sea through his fisherman father.
Local vegetables and fruits: Ingredients like aubergine, black garlic, bergamot, and femminiello lemons from the Gargano area are featured, often combined in innovative ways to balance tradition and modernity.
Handmade pasta: Signature preparations include ravioli and whey and citrus fruit pasta, showcasing craftsmanship and the use of fresh, local dairy and citrus flavors to create unique textures and tastes.
Podolica beef: This native breed's meat is used in dishes that pair with other local delicacies such as sea urchin and tomatoes, emphasizing the region's agricultural heritage.
Torre Canne regina tomatoes: A prized local tomato variety that appears in dishes like "pomodoro 3," underscoring the importance of regional produce in the restaurant's cuisine.
These ingredients are not only staples but are elevated through the chef Domingo Schingaro’s philosophy of blending tradition with innovation, creating dishes that tell stories of Puglia’s land and sea.