Borgo Egnatia, where G7 2024 is most likely to take place, this is not the place. Let’s be clear right away: with its houses in the warm colors of the local stone, the roofs lost on the horizon, it seems to carry with it a very long history. But don’t look for it on 20th century maps because it simply doesn’t exist.
It is a city suspended in time, with no clock other than the one in the square where life lights up like a real village: market stalls serving snacks during the day, a shop, an ice cream vendor, even a small church. and mailbox.
Melpignano family (they also have Masseria San Domenico, another charming place immersed in the Apulian countryside) created Borgo Egnazia, a hymn to love for the Apulian land, in the first decade of the 2000s. The famous designer, Pino Brescia, and only six years of work: before there was basically only expanse: it seems that the Duce in the fascist era wanted to make an air base out of it, a project that later failed deep into the ears.
Instead, the great lands will fly here. And perhaps this is indeed the best non-place to plan for the world of the near future.
Of course, in terms of cuisine, the choice is perfect: a successful tandem between Andrea Ribaldone – here one of his many consultants – and Domingo Xingaro.
Michelin assigns a star to the flagship restaurant I Due Camini: it is one of the five restaurants in the village, along with La Frasca (Apulia rural), Calmasciola (by the sea), La Calce (vegetarian) and Il Porticato (more simple). , friendly and onboard pool). Shingaro is a gentle giant, a chef from Bari with significant experience in London and Piedmont – I Due Buoni, Alessandria – who, at the end of dinner, lets people into the kitchen, involving them in the preparation of desserts: elegant spaces even here, with a glamorous-functional design Andrea Viakava.
Its menu is a fascinating journey through Apulian elements, which draws from memory and cannot fail to improve the hinterland. Eel is one of his best expressions, as is other “poor” fish like mackerel, which he cooks with chickpeas and cumin. And what a big challenge it is to think about serving “very strong” some of the vegetable menus that just reading the dishes is a call to the voracious senses: escarole, arugula, seaweed and cherries; or “bread with pasta and tomatoes” and “green beans, strong ricotta and thyme”. Earthbound dishes that have won the challenge, highlighting the Italian regional model in an increasingly global gourmet cuisine segment.
Among the farms and trulli, Valle d’Itria is all you need to savor
Valeria D’Autilia
Shingaro, however, is silent: “Nothing is known,” even if Deputy Minister of Health Marcello Gemmato “burned” the news (officially expected in September) during a visit to the Swabian castle in Bari. And it’s true, even if confidentiality is required here: several names have leaked over the years (and never from a resort) among international elite guests who have chosen this corner of Puglia for their holidays: Madonna loves to celebrate her birthday in Borgo Egnasia; Then David and Victoria Beckham, Justin Timberlake. And Prime Minister Georgia Meloni.
Of course, the sight of an armored village will have a certain effect: a place where it is beautiful to get lost in the streets and in time, where there are deliberately no signs pointing to the main building, which reconstructs the courtyard of an old farmhouse. The staff (98% from Puglia) contributes to recreating the atmosphere of the village: everyone is well trained, and this quality is remembered here: friendly relations have even arisen with some guests from abroad.
The real challenge will be the creation of Puglia and its flavors. in the next G7 in tricolor: making territories like the Itria Valley speak, with the trulli of Alberobello and Locorotondo a few kilometers away. Or the sea, where arguments about an expensive summer are balanced by hidden places that guarantee a feast of good fish at affordable prices: yes, because as soon as you leave Borgo Egnazia, the rural and authentic Puglia also continues (and above all) in the kitchen. .
Phasano and fish by the sea
Mussel casserole, bari cod and simply very strong first courses such as spaghetti with clams or sea urchin flesh. Locanda del Riccio (Sp 90 Savelletri / Torre Canne) is one of the addresses to bookmark among the many active restaurants right on the seafront. Fried squids are light but tasty.
Seafood street food
Even more popular is the choice of street fish: we go up the coast, starting from Monopoli: here, at the simple address Calamari e Liquori (via Argento 39/41), the main dish is a grilled octopus sandwich. And it is fish buns that are the trend that is in fashion in the summer of 2023 and which we find in the capital of Bari, where on the way back and forth it is necessary to make a stop at Frisc & Mang (strada Tancredi 34). , fish deep fryer, where after textbook raw dishes you plunge into sandwiches with raw fish (one above all, the one with tuna and burrata) and some first courses, always fish: eat without formalism on tables set in the heart of the old city . And since fish sandwiches are an essential part of the Apulian summer, don’t miss the sandwiches from Pechef (via Statuti Marittimi 56): you spend 12 euros on a sandwich with “tonno alla Carbonara” (stracciatella, bacon, carbonara sauce and pecorino), but on the expensive you need 14 euros (red shrimp, stracciatella and capocollo).
Exquisite hinterland
“Favola in tavola” is located opposite the trulli Alberobello (Brigade Regina 37). According to the brothers, the restaurant is another perfect solution to the equation between local cuisine and gourmet attitude. Nicola and Francesco Biscotti: “liver stew with apples, ginger, green apple in raspberry vinegar, celery and chili” or “orecchietta, stewed tomato sauce, crunchy cheese and basil”, with sea intrusions, as in their main course, “tubbettini, baked”. eggplant pulp, shrimp, tomato powder and thyme.” Fifty euros for the full menu.
From Verdeca to Negroamaro, flavors of Puglia from Elia Winery
Paolo Massobrio
Land of wines
Around Fasano and Savelletri, in the Valle d’Itria, there is also a land rich in wines, with varieties such as Bianco d’Alessano and Verdeca, then DOP Martina Franca and Locorotondo, and again Ostuni, Impinho, Francavidda and Ottanaviello (this is the last black berry). What to visit: Cantina Cardone in Locorotondo (via Martiri della Libertà, 32), I Pàstini (Strada Cupa Rampone, Martina Franca), Cantina Masseria Torricella (Canale di Pirro SP81, Alberobello).