Restaurant: Due Camini
Location: Strada Comunale Egnazia, 72015 Savelletri BR, Italy. +39 080 225 5351
Date: August 3, 2024
Cuisine: Southern Italian
Rating: Great, if a little performative
Another night, another Michelin star. Due Camini is located inside the very swank Hotel Borgo Egnazia in Savelletri.
We actually had a bit of a time finding it — not a lot of signage.
It’s a very elegant chic design. The white objects surrounding the “tree” in the lobby, however, are sort of an “OF chic.”
CHEF DOMingo schingaro
Puglia is his motherland. The sea, his father.
The kitchen is his home.
The brigade, his family.
Domingo Schingaro is a concrete Chef of few words and a thousand dishes that disclose ancient stories.
His recipes reflect the robustness of this region, a fertile land of ingredients and inspirations.
Small producers are his great passion.
Puglia is his heritage.
The dining room.
There were lots of amuses, including this pre-wave.
A bread with ham on top.
And a selection of smaller amuses.
A cannoli.
Sphereized something, maybe eggplant.
More amuses.
Puffed potatoes.
Great breads including this brioche and pizza bread.
Crispy breads.
Super good.
And very nice as well. Southern Italians know their breads.
This was a creamy ricotta-like dip for the breads.
And this special buttery cheese, which was also excellent.
The menu.
Orecchiette pomodoro. First of my son’s pomodoro tasting.
Ricotta cheese, roots, medlars and walnuts. I think.
Seafood caprese. This was awesome and I don’t even love tomatoes.
Grilled lettuce, almonds and agresto.
Podolica beef tartare, barbecue sauce, sea urchins and mussels. In taco form.
More excellent breads.
With a tasting of various local olive oils.
I got the super intense one.
Pomodoro 2.
Rice, bread, olive oil and tomato.
Raviolo pasta, basil and acqua sale.
Ravioli pasta, fish soup and monkfish liver. Strong flavors but delicious.
Risotto.
Whey and citrus fruit pasta. These were simple but truly excellent. Super al dente with a lemon pepper vibe.
More bread!
And pomodoro 3!
Aubergine, black garlic and bergamot.
I think a GF replacement for the aubergine.
Eel, chard and dill. Like a sword!
Beef and aubergine parmigiana. Delicious.
Then we got a kitchen tour.
A dessert intermezzo (delicious).
And a very herbal cold tea (which I also liked).
The wines were nice, and all Italian, but I would have preferred all local.
Chocolate gelato.
Another dessert (GF).
Apricot, seaweed, and buffalo cheese.
Mirabolano. This was incredible actually. Very much like a deconstructed fruit pavlova or something.
Petite Fours.
“Ice cream cone”
Mini sandwich.
Frozen pistachio thingy.
Another mini dessert.
And a gel.
I think it was also the most expensive meal of the trip.
It actually rained while we were at dinner. But overall Due Camini was also a fabulous meal. It had some length, but the pacing was very good and there wasn’t a notciable stall, which is much appreciated. The food was very tasty and quite inventive. The service was superb, but there was a slight air of “trying really really hard” in this high end way — like at one of those over-the-top super high end hotel spas. The staff all had these matched “shabby chic” tunics and quite performace.
