Ingredients

My Philosophy

People may think my food is simple and effortless, with basic Mediterranean and Italian recipes. Instead, I believe my cooking style is an "Open Space" where everything can be done, tasted and experimented; where each ingredient can be transformed and prepared in a way that its true flavor and deep taste can be sensed, explored, savored.

My traditions are Italian based, but my cooking background has been enriched with new techniques and ingredients: a contemporary way to understand food.  I know that Italian and Mediterranean gastronomy can be infinite, and the main goal of my cuisine is to make people relax and enjoy.

 

My Story

When I was a child, I had one of the few highlights of my life: my mother took my brother and me to the Fish Market in Bari. We bought a bunch of sea urchins and a loaf of bread. Seated on a staircase, we ate. It was an amazing discovery to feel the sea, the winds, the salt on my tongue. This gastronomical epiphany pushed me into the kitchen, that secret space of women, that is dominated by men in a professional level. 

Chef Consultant

Ignazio_Campanale

Ignazio Campanale

I began to work at high school. But it was at 18 years old, that I found the greatest school: "La Trattoria Patan". There I learned the craft of cooking, the art of pasta and rice. Three years later, I decided it was time for a change and I left for London; and it was in  The Harry's Bar where I first witnessed how it functioned an international cuisine restaurant.  I observed there how  the passion is crystallized on art.

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