Выбрать качество
Ресторан предлагают высококачественные продукты в любое время дня. Вы сможете порадовать себя превосходными и избранными блюдами Ristorante Bagaglino, попробовать отменные коктейли и прекрасные закуски в баре на пляже или же побаловать себя освежающим мороженым домашнего производства, которое продается в баре на площади. В пределах нашей структуры Вы найдете “вкусный” ответ на все Ваши потребности.
Ресторан
The Ресторан Ristorante Bagaglino обращен к восхитительной бухте Питрицца; в мягком свете свечей, вдыхая аромат моря, витающего в воздухе, Вы сможете попробовать изысканные традиционные блюда региона Галлура и зарубежных кухонь, включая свежее летнее меню. Спокойная и утонченная обстановка создает в Terrazza sul mare уникальную атмосферу. Кроме обслуживания à la carte имеется возможность воспользоваться услугой завтрака, полупансиона или полного пансиона.
THE CHEF
Luca Vaccaro Executive Chef Consultant
Luca Vaccaro, born in Calabria in 1986, grew up in Rome and enrolled at the Tor Carbone hospitality school. After graduating, he was admitted to ALMA, the international culinary school. Upon completing his studies, he worked for a time with Gualtiero Marchesi before moving to France, where he attended a course led by Alain Ducasse. It was Ducasse himself who later offered him a six-month position at one of his restaurants.
In 2016, after a brief work experience in Luxembourg with Favaro, he moved to Alsace, where in just over two years he helped earn a Michelin star for the restaurant “A Tavola,” which was also named the best restaurant in Alsace.
His desire to grow and embrace new challenges led him, in early 2019, to Misano Adriatico, where he joined the restaurant Moi. Thanks to his dedication and hard work, the restaurant was awarded a mention in the 2019 Michelin Guide.
Guests who discover his cuisine always find a hidden emotion in every dish: from the elegance that comes from his attention to detail, to the respect for raw ingredients, without ever forgetting his roots and the influences he absorbed from his international experiences.
His cooking is deeply rooted in the Mediterranean tradition, drawing from regions such as Calabria, Puglia, and Campania, and evolves through the techniques he learned across Europe.
The chef says:
“You don’t learn to cook — you discover it. I’ve always known that this is what I was meant to do. Ever since I was a child, in my grandmother’s kitchen, learning to knead bread and pasta by her side.”
Бар
Наши бары являются настоящими центрами отдыха и времяпрепровождения; начиная закусками в течение дня и заканчивая аперитивом на закате, в окружении моря, музыки и развлечений, они подарят Вам моменты, делающие каждый день уникальным.
