CONTACT US

Phone: +39 0802226831

E-mail: info@ortoilristorante.com

a Nina Trulli Resort Contrada Tortorella, 70043 Monopoli BA Puglia Italy

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PEOPLE.
EXITE.
WELCOME.
“Details make perfection and perfection is not a detail”, argued Leonardo Da Vinci.

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 !!!

Head Chef at Orto il Ristorante

Paola Alemanno

“Cooking for me is the greatest form of expression. As with any artist it is important to convey an emotion with own work, for me it is essential to convey that same emotion with a dish, whether sweet or savory, with a single or multiple ingredients; the chef must be able to communicate with the guests by making the dish itself ‘speak’ which has so much to tell about who prepares it.

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. ”

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Paola Alemanno

“Cooking for me is the greatest form of expression. As with any artist it is important to convey an emotion with own work, for me it is essential to convey that same emotion with a dish, whether sweet or savory, with a single or multiple ingredients; the chef must be able to communicate with the guests by making the dish itself ‘speak’ which has so much to tell about who prepares it.

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

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Madia Barnaba

“Everyone here call me the memory of the kitchen of Orto il Ristorante because I remember and tell the traditional dishes, those that bring back memories of moments lived in the “heart”of the house, in the kitchens of grandmothers, full of enveloping scents and exchange of chat and advice . Traditional cuisine, in my opinion, is the combination of the historicity of a dish and the “poor” raw material, or rather the authentic ingredient that the surrounding area produces.

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

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Sommelier and F&B Manager at Orto il Ristorante

Claudio D’Onghia

“During the experience gained over the years, I learned how essential the “place” is to structure and diversify the services I wanted to offer. I saw the differences between a hotel born for relaxation and one born for business, between a slower service and inclined to pamper the guest, to a faster one, but equally cared for. I discovered what it meant to work with clients from different countries and cultures. I arrived at Nina Trulli Resort four years ago and every day, when I arrive at work, I relive the same charm as the first day I saw it.

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 “.

 

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Claudio D’Onghia

“During the experience gained over the years, I learned how essential the “place” is to structure and diversify the services I wanted to offer. I saw the differences between a hotel born for relaxation and one born for business, between a slower service and inclined to pamper the guest, to a faster one, but equally cared for. I discovered what it meant to work with clients from different countries and cultures. I arrived at Nina Trulli Resort four years ago and every day, when I arrive at work, I relive the same charm as the first day I saw it.

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

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Nino Ricco

“Cultivating and harvesting is therapy for the soul. A good dish must also make you “feel good”. And the genuine and authentic raw material, linked to the generosity and care of the earth and respect for its slow rhythms, makes you feel good. The garden always gives you the same quality of attention and care that you have dedicated to it.

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

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Illustrator for Orto il Ristorante

Aurelia Leone

“I’m Aurelia, an illustrator and artisan of terracotta “made in Puglia”, born at the beginning of spring and at the end of a Good Friday. From my father Pietro I inherited the love for art and the ability to work clay; from mom Lucia, the use of words and the ability to tell. Growing up I realized that by mixing the souls of my family, with my hands I could tell many stories thought, lived and listened to. My humanities and arts studies did the rest.

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.”

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Aurelia Leone

“I’m Aurelia, an illustrator and artisan of terracotta “made in Puglia”, born at the beginning of spring and at the end of a Good Friday. From my father Pietro I inherited the love for art and the ability to work clay; from mom Lucia, the use of words and the ability to tell. Growing up I realized that by mixing the souls of my family, with my hands I could tell many stories thought, lived and listened to. My humanities and arts studies did the rest.

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

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ELIA CALÒ AND BETTY LOCANE FROM IL GIARDINO SOTTO IL NASO

“Spontaneous herbs for wild cocktails: this is, in summary, the philosophy of Il Giardino sotto il Naso. An idea born from the meeting between a bartender and a travel advisor, which combines originality with knowledge of the territory and tradition, with the ultimate goal of enhancing wild products for the production of unique drinks. The idea is to use the great Apulian botanical heritage to produce unconventional drinks with an unmistakable scent “.

 

Mixology Consultant at Orto il Ristorante

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