Dalila Roglieri

DaRò Experience, at lunch at Antimo


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The added value we seek in a DaRò restaurant is the ability to amaze the palate starting from a selection of genuine raw materials enhanced by the chef's creativity.

Our research led us to Antimo, the "cook" - as he likes to define himself - who after a decade of experience as head of a well-known Italian cooking school in Milan has sought a special home to welcome his guests and offer good Mediterranean products. with renewed creativity and passion.

His home is "Casina Terramora", an ancient rural house not far from the town of Ceglie Messapica, a charming village in the upper Salento.

Here, among ancient olive trees, almond trees, figs, a forest of fragni and downy oaks, original stone walkways, blackberry bushes, mastic trees and pomegranates Antimo offers its creative genius by offering unique and original dishes based on local products such as Podolica meat coming from the province of Noci, blue fish from the Adriatic sea and vegetables coming directly from the farm's garden.

All the products of Antimo's kitchen are produced by the farm or personally selected by the chef to give value to the typical Apulian products. The cellar is also well cared for, with a selection of Italian and especially Apulian wines.

We let ourselves be intrigued by the rich and varied menu and we experienced the Bottone with pepper sauce, Apulian stracciatella and anchovies, the Adriatic mackerel smoked with olive wood and edible flowers and finally, as a desert, we tasted "Estate", a dessert made with fresh fruit with ricotta cream, biscuit and meringue.

The pleasure of being at the table is amplified by the location, immersed in the green of the Apulian countryside, and by the friendliness of Antimo, owner and soul of his home.

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