Aperitif

Coffee

Water

Wine

WiFi Available

Access for wheelchair users

Wheelchair accessible

Pets in the house

Free parking

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Organic

A tour of contemporary Apulian cuisine, in a location  in the peace and silence of the countryside.
I offer a cooking experience based on fresh vegetables from the garden, handmade pasta, with eggs from my hens, which I raise on the ground and original condiments, the result of my work as a chef around the world.In the 02 estate, I produce extra virgin olive oil and a line of vegetable preserves, strictly without the use of chemicals, which are never lacking in my tastings.
I buy the rest of the raw materials from small local producers and directly from fishermen.
The venue is exclusively outdoors, surrounded by an olive grove, with a small Arabian citrus grove, a recently planted orchard and a seasonal vegetable garden.


Italian cuisine from garden to plate

Selection of wood hoven cooked focaccia, frisella bread with veggies, local fresh cheese, ham and cured local meats, potato “Gateau”, eggplant Parmigiana.  

CHEF'S CHOISE

APPETIZER

Cereal Orecchiette with eggplant caviar or plane orecchiette with  and tomato and cacioricotta.

ORECCHIETTE

MAIN - PASTA

Typical apulian Bbq:
Grilled local meat like turcinieddi, bombette, hand cut sausages, ribbs 


SALENTO'S BBQ

MAIN 

Fresh salads, grilled or oven cooked veggies.

Seasonal veggies from the chef's garden

SIDE

 Typical local  pastry.
Moka espresso coffee and home made Limoncello.


PASTRY

DESSERT

Salento's organic lunch

SEAFOOD DINNER

Mini degustazione di primavera

Italian

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Tenuta zerodue

I am a nomad in DNA, a long-time traveler, I found my buen retiro in the countryside of Alto Salento. Milanese, with Neapolitan origins, I live between Milan and Puglia, where I produce extra virgin olive oil and a line of vegetable preserves with my zerodue brand ..
Cooking is my greatest passion and it has also become a job. I started in the United States, where I trained on the field, but over time I also understood the importance of keeping up to date, attending advanced training courses. Today I am a Chef, with no fixed location by choice, home economist and food advisor. I cook using the vegetables produced on my land, where I don't use chemicals.

Italian cuisine from garden to plate

Other experiences by Fabrizio

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Aperitif

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