Italy

Apulia

Brindisi

Fasano

I’m a young professional chef with 10 years of experience, always trying to improve and learn something new.

I’ve lived in Tuscany for three years, one in Edinburgh and for the rest in my beautiful region, Apulia, working with different chefs and different kitchen environments.

I would always give a nice and unforgettable experience to my customers, enjoying my food and my love for it, and share my passion into territorial food and culture, going through innovative techniques without forgetting the traditions and importance of food. menu 75 euros p.p. bread,olives, taralli included STARTER apulian traditional brasciola, caciocavallo cheese fondue, crispy tarallo FIRST COURSE orecchiette with yellow tomato, prawn, mussels and basil SECOND COURSE pork loin LTC, mashed potatoes, ratatouille, honey mustard DESSERT chocolate mousse figs and ginger crumble

Menu

Indication of Chef Giuseppe Indiveri's skills and specialties

bread, taralli, olives included

Broad beans cream, raw red Gallipoli prawn, puntarelle chicory, smoked prawn essence, pickled red on

Paccheri pasta, monkfish, zucchini flowers, capers powder

Deboned rabbit roll with baby spinach, lemon thyme, a hint of anchovy, fennel cream, Polignano carro

Mascarpone & San Marzano liquor cream, fig jam, cocoa crumble

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Giuseppe Indiveri