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Discover all our Chefs
Relais & Châteaux Chef

Andrea Cannalire

Chef - Relais & Châteaux

Andrea Cannalire
Cielo Restaurant
Member Relais & Châteaux from 2016
Via Scipione Petrarolo,7
72017 Ostuni
Italy

HOTEL

La Sommità Relais

9 rooms: 130-420 EUR s.i.
6 suites: 210-650 EUR s.i.



RESTAURANT

Cielo Restaurant

Menus 85-180 EUR s.i. Carte 27-39 EUR s.i.

For your information: 1 EUR = 1.18 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

How did you become a Chef?

For me this facination with food started at a very young age. Since I was a child, I loved going out for lunch or dinner and discover different flavors and tastes. My first gourmet experience was in occasion of a lunch at Villa D’Amelia. It was in that moment that I realize what I wanted for my future : to be a chef and give unique emotions.

How would you define your cuisine?

I’m trying to learn as much as I can from my travels and my experiences. My mentor was Mattias Perdomo. Among the signature dishes of Cielo you will find one which is a tribute to him: To my mentor…Pluma Patanegra pork, burrata cheese, sea urchins.

What are your favourite products and criteria for choosing?

I am  constantly searching for the best products and the most reliable local producers.

My favourite ingredients:

Sea products

Seasonality

Territoriality

Uniqueness  

Creativity

Unusual flavor combination 

What is your signature?

I create dishes inspired by my origins, the love for the raw materials from my land and memories acquired from my past experiences.
Apulia: a country full of earthy and marine contrasts, which combined together give birth to a sublime blend of flavors.The recipes come from playing with different consistencies and tastes pleasant on the palate. Tastes that blend evenly, while retaining their own identity, they are at the same time distinguishable in a tasty balance between savory, sweet and bitter.

Do you have a Chef’s tip for Sunday cooking?

A really simple recipe for unusual gnocchi.

Beetroot gnocchi

1 kg of beetroot

Blend the beetroot previously cooked and peeled

It is left to drain for 24 h

Add 150 gr of cornstarch

Make quenelles or you can create cords to be cut into small pieces to create the famous Gnocchi.

You cook them in boiling salted water and…. as said by grandmothers, mothers, aunts …. they are well cooked when they start floating.

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