Cielo - La Sommita

The story

Cielo - La Sommita in Ostuni: Award-Winning Apulian Dining | wattafork

The kitchen and its philosophy

Executive Chef Angelo Convertini leads the Apulian cuisine program at Cielo - La Sommita in Ostuni, building every menu around seasonal harvests and regional produce. He treats local ingredients like premium olive oil and fresh catches as the foundation for each plate, then applies careful experimentation to reshape familiar recipes. This commitment to mindful sourcing and respectful preparation earned the kitchen a spot on the We’re Smart Green Guide with three radishes. Guests encounter a working style that values precision over pretension, letting the quality of the raw materials speak clearly through every service.

Signature plates and seasonal focus

The dining room serves distinctly structured courses that highlight regional Italian fare without relying on heavy sauces. A starter of black little piggy foot rests on a sharp sorrel base, while the pasta course arrives as ravioli stuffed with gratinated mussels, cold tomato water, and garden herbs. Savory mains lean into traditional cuts, such as grilled lamb offal paired with sweet and sour lampascioni, followed by desserts like the almond and cupeta preparation finished with pea cream and olive oil. Each composition stays tightly focused on texture and acidity rather than rich indulgence.

Spaces and stone walls

Dining moves between several distinct areas within the historic property, each shaped by the original architecture. The main restaurant occupies a refined interior where guests follow contemporary interpretations of Puglia gastronomy under soft lighting. Outside, the Spanish garden courtyard offers shaded tables surrounded by white palace walls and flowering vines. Evening service often shifts toward the terraced Belvedere bar or the underground La Cantina cellar, where thick sixteenth-century stone walls now hold an extended list of regional sparkling wines and champagnes.