Creativity, harmony of taste, first choice raw materials are the first ingredients of each dish enriched with aromatic herbs and spices, in a sublime mix of flavour.
All recipes are carefully studied as each component must tell, with its goodness, the ancient history of a country that has handed down ancient popular traditions from generation to generation through its dishes.
Pier Luca Ardito is a chef of great prestige, who expresses the best of himself through the creation of dishes and aromas that are all Apulian.
As a young professional, he is already the winner of numerous prizes and medals won in international cooking competitions. Already in 1995 he won the gold medal at the regional cold cuisine competition “Trulli e Grotte”, gold again at the Italian Internationals in 2001 and winner of the title Champion of Italy 2003 and 2004. Of particular mention, the election chef of the year 2011 carried out by Solidus.
The juries of experts convened for the various events have always appreciated his choice of taste and his exclusive ability to create the right combination of exaltation and delicacy.
His philosophy is the search for quality, in fact all the excellent raw materials come from every place in the Mediterranean and are joyfully combined with the great flavors of the Apulian tradition.
Thanks to his hands and above all to his inventiveness, precious contaminations enrich the flavor of historical gastronomy.
Despite his young age, he also teaches at the Eccelsa school, an institute for advanced training in food taste and is co-author of two books published by the Istituto Etoile entitled “Tapas” and “The buffet according to the hot and cold Etoile”.