At Due Camini Restaurant, one Michelin star, Domingo Schingaro Chef proposes an essential and genuine cuisine, from the land and the sea, deeply rooted in the Mediterranean culture and Puglia
In a trip down memory lane, every culinary creation of the Chef has the robust tastes from the Puglian tradition, interpreted with a modern touch and prepared using local products. In his personal way, he celebrates the natural and cultural heritage that surrounds him.
At the base of the menu choices there is the network of human contacts that Chef Schingaro has managed to create over the years with apulian professionals, who give the best of their raw materials every day.
The vegetable world has great importance thanks to the tremendous biodiversity of the Puglian territory. All the vegetables are locally grown, oftentimes in the vegetable gardens of Borgo Egnazia and the Masserie of San Domenico Hotels group, and harvested in season to the fullest of their taste. The meats are rigorously from Puglia, selected by local producers and directly butchered in Borgo Egnazia: all the cuts are used, avoiding unnecessary waste. The fish comes from the Adriatic Sea, caught every day by trusted local fishermen and worked for light dishes that remind the sea water salinity.
Curated since 2016 by Chef Domingo Schingaro, under the supervision of Andrea Ribaldone, the restaurant was awarded in 2018 as Novità dell’anno (News of the Year) and Three Hats Award in the popular guide “I Ristoranti d’Italia” of L’Espresso; this result was confirmed also in 2019. In November 2018 it obtained the most coveted award: the Michelin Star.