Chef Tommaso Sanguedolce, focuses on the region’s natural products, seasonal fruits and vegetables, and what the fishermen bring in daily at the nearby harbour, so the menu will change accordingly to bring you the freshest possible dishes.
APPETIZERS
Mediterranean ceviche: yellowtail, avocado, ‘nduja, almond milk
Podolica steak tartare, wild fennel, preserved vegetables, oysters
Soft organic egg “au’ ciambott” with vegetables
FIRST COURSES
Sheep ricotta gnocchi, sea urchins, wild rocket, lamb gravy
Red beet risotto, podolica blue cheese sauce, preserved lemon
Tortelli with smoked eggplants, local salted ricotta cheese, baked tomato
SECOND COURSES
Local lamb, ash-cooked lampascioni salad, sumac, Italian sauce
Gargano red croaker fish, water chicory, warm spiced emulsion
Guinea-hen, fig chutney, Swiss chard, mustard
DESSERTS
Almond, coffee and licorice
Soft cheese, garden herbs, apricot and angostura
Sponge cake, vanilla and chocolate custard
A prix-fixe “tasting menu” will also be available and will change daily.
RESERVATIONS
[email protected]
Tel +39 333 914 2242
Tommaso Sanguedolce, 34, is originally from Andria, just two hours from Ugento, in the heart of Puglia. After years of experience and development in the kitchens of various Italian regions, he worked as an assistant chef at the International School of Italian Cuisine, ALMA, and then went abroad for several years. He gained experience and notoriety working at the Georges Blanc of Vonnas, at the Ritz in London, then as a consultant together with Chef Luciano Tona for the Italian restaurant Osteria Lucio in Dublin of starred Chef Ross Lewis, and finally as Head Chef at Forte Village Resort in Sardinia. Since 2017 he has been Executive Chef of Il Tempo Nuovo, the fine-dining restaurant in the Castello di Ugento, and of the traditional Apulian restaurant at its sister property, Masseria Le Mandorle.
RESERVATIONS
[email protected]
Tel +39 333 914 2242
