Luigi Dipaola

After taking my first steps in the kitchen in the restaurants of my town, Margherita di Savoia, I decided to finish my studies, after which my professional adventure began, which has lasted for 20 years now. I started by traveling the length and breadth of Italy working in the kitchens of various restaurants and then I stayed for 4 years in Val d’Aosta.
The call of my land wins and, upon my return, a strong understanding with the Apulia Restaurant is immediately born where they fully share my idea of healthy and Mediterranean cuisine.
We are in a seaside town and we have the best products that the land can give us so I try to find the right combinations that allow, even with your eyes closed, to feel the flavor of Puglia.
I particularly like to take care of the bread basket where our leavened products become a treasure trove of flavors that start an experience full of taste.