Due Camini

The story

Due Camini: Michelin-Starred Vegetable-Led Dining in Fasano, Italy

At Due Camini, located within the Borgo Egnazia resort in Savelletri di Fasano, the kitchen follows a simple truth: “Everything has its time. We follow nature’s rhythm, its cycles, its truth.” This philosophy, stated plainly on the restaurant’s manifesto, underpins every dish.

Chef Domingo Schingaro leads a kitchen that puts vegetables at the centre. His cooking is a deep exploration of biodiversity, using local, seasonal, often forgotten varieties. The menu changes with the seasons, written by what the land offers. Each vegetable is given multiple interpretations — different textures, cooking methods, and flavour profiles — turning a single ingredient into a journey.

The à la carte menu is organised by botanical families: Fabaceae, Cucurbitaceae, Apiaceae, and others. Starters might include cicerchia from Murgia with cocoa and black garlic, or a Fasano pumpkin with lemon verbena. First courses range from a pepper spaghetti with cacio dei poveri to a roasted tomato fusillo. Main courses continue the theme: savoy cabbage with three peppers, roasted Ostuni violet aubergine, or celeriac prepared three ways. Desserts include flower tempura and a cherry, almond and rye creation.

For those who want a deeper look, the Chef’s Table experience — available on Tuesdays — places guests inside the kitchen. There, the chef creates an original menu on the spot, describing each course as the brigade works around you.

This commitment to ingredient-led, contemporary Mediterranean cuisine earned Due Camini a Michelin star, a recognition of its high-quality cooking and clear vision. As Schingaro says, “Starting from the seed means regenerating biodiversity and giving back to the territory a heritage that does not belong to a few, but speaks of everyone.” At Due Camini, that seed has grown into something quietly remarkable.