The raw material, the taste, the elegance of a dish and a place are fundamental elements of excellent catering. But what makes these details perfect are the People who work for Orto il Ristorante, their smiles, their ideas and the art of hospitality.
Password: excite, get excited !!!
CINZIA MANCINI

Chef and Consultant at Orto il Ristorante


Head Chef at Orto il Ristorante
Paola Alemanno
I was fascinated by Orto il Ristorante for its philosophy: a refined but essential cuisine, with the sole aim of telling the gastronomic culture and culinary traditions of Puglia through a continuous study on the seasonality of raw materials, native products and a great care reserved for the vegetable garden and orchard, the strengths of the farm and the restaurant, my zero-meter market. ”

Paola Alemanno
I was fascinated by Orto il Ristorante for its philosophy: a refined but essential cuisine, with the sole aim of telling the gastronomic culture and culinary traditions of Puglia through a continuous study on the seasonality of raw materials, native products and a great care reserved for the vegetable garden and orchard, the strengths of the farm and the restaurant, my zero-meter market. ”

Head Chef at Orto il Ristorante

Madia Barnaba
When I put my hands in the dough during my day, it’s in that precise moment that I feel I am at home !!!”

Bread, Home made pasta and Cooking Class at Orto il Ristorante


Sommelier and F&B Manager at Orto il Ristorante
Claudio D’Onghia
A place surrounded by greenery, the quiet, the finely cared for details and the growth project that I was told were the right lever to return to my Puglia from abroad. I knew my land well, I knew catering and tourism well, but definitions and terms took on a different meaning: the customer became a Guest, a restaurant became a Hospitality, an employee became a Collaborator. It was this last definition that made me understand that I was exactly where I wanted to be.
Now I live in symbiosis with the kitchen of Orto il Ristorante, I know the raw materials of the garden and the method of preparation in order to make the best selection of the cellar with the aim of enhancing the characteristics of all tastes and the aromas that are breathed in this place. I feel I am the master perfumer of Orto il Ristorante in constant search of new essences for our guests “.

Claudio D’Onghia
A place surrounded by greenery, the quiet, the finely cared for details and the growth project that I was told were the right lever to return to my Puglia from abroad. I knew my land well, I knew catering and tourism well, but definitions and terms took on a different meaning: the customer became a Guest, a restaurant became a Hospitality, an employee became a Collaborator. It was this last definition that made me understand that I was exactly where I wanted to be.
Now I live in symbiosis with the kitchen of Orto il Ristorante, I know the raw materials of the garden and the method of preparation in order to make the best selection of the cellar with the aim of enhancing the characteristics of all tastes and the aromas that are breathed in this place. I feel I am the master perfumer of Orto il Ristorante in constant search of new essences for our guests “.

Sommelier and F&B Manager at Orto il Ristorante

Nino Ricco
I take care of the restaurant’s vegetable garden every day.
Therefore, every day, I take care of our guests. ”

Horticulturist at Orto il Ristorante


Illustrator for Orto il Ristorante
Aurelia Leone
Today I have my own workshop in the historic center of Rutigliano, the Apulian Handicraft Warehouse or, in short, MAP: here I create terracotta objects, paintings and digital illustrations that tell, through different codes, shapes and colors, all the worlds that surround me.”

Aurelia Leone
Today I have my own workshop in the historic center of Rutigliano, the Apulian Handicraft Warehouse or, in short, MAP: here I create terracotta objects, paintings and digital illustrations that tell, through different codes, shapes and colors, all the worlds that surround me.”

Illustrator for Orto il Ristorante

ELIA CALÒ AND BETTY LOCANE FROM IL GIARDINO SOTTO IL NASO

Mixology Consultant at Orto il Ristorante
