Situated in Putignano – a town famous for hosting Italy's oldest carnival – Angelo Sabatelli’s eponymous restaurant offers Puglian dishes served with international flair.
Putignano is famous for its chickpea flour, its historic carnival and beautiful surroundings. But now that Angelo Sabatelli has set-up shop in the sleepy Puglian town, it’s fast becoming known for its high-end cuisine. The Michelin-starred eatery is all white walls, exposed brick and polished stone tiles, with the full focus of the diner being drawn to the food on the plate.
The food itself is a concise representation of local Puglian flavour, with traditional dishes served in exciting new ways. Ingredients sourced from the area are presented like works of art and unusual flavour combinations come from chef Angelo’s time abroad, working in international kitchens and learning new techniques.
There are three tasting menus to choose from, as well as an à la carte for those wanting to choose their own courses. The five-course ‘fish only’ menu makes the most of local seafood, combining fish like cod with spiced honey caramel, while the larger eight-course ‘the classics’ gives diners a taste of some of Angelo’s most famous creations. Guests who want something completely different can choose the ‘extra terrestrial emotions’ menu, which consists of Angelo’s ten latest creations, either experimental or traditional.
The wine list at Angelo Sabatelli Ristorante is hailed as one of the best in Italy, with the trained sommelier offering expertly matched vintages with each menu or even course. There are local Puglian varieties on offer as well as those from further afield, again complementing Angelo’s unique cooking style.
1 Via Santa Chiara, Putignano, Puglia, 70017
It took Angelo Sabatelli a good few years working around the world to realise his true calling was to cook the traditional cuisine of Puglia, but when he returned home to open his first restaurant, the wait was worth it. His technical excellence and expertise transforms the region’s dishes into Michelin-starred masterpieces. From the age of six, Angelo Sabatelli was in the kitchen teaching himself how to cook. A tough upbringing meant he had to make the best of what basic ingredients he had, and he was always curious as to how he could make food taste as delicious as possible. His first memories were of simple, traditional dishes native to his home region of Puglia: ‘Stuffed aubergine was my favourite dish as a child,' he says, 'and on Sundays we had a ragu with fresh Puglian tomatoes.'
