Chéf Carlo Rossi

“A cook must be able to fully mobilize all five senses. A dish, of course, must be a joy to look at, to smell and also to touch- which so often guides the choices of chéf- and has its role in the gastronomic experience.” – MURIEL BARBERY

THE MENU

THE creatOR

Chéf Carlo Rossi

“My passion for good food comes from all over, I chased it far and wide throughout Europe. I’ve had the privilege of working in Geneva, Switzerland, Luxembourg and Germany where I had the opportunity to acquire various new cooking techniques. I was lucky enough to work alongside famous chéfs doing big receptions, VIP events and private dinners hosted by Ambassadors and Diplomats in their private residences and aboard luxury yachts- to name but a few.”

“”It is a profession that you must truly feel in the soul”
Bruno Barbieri

THE InnovatoR

Keeping up with trends

“Today the Apulian restaurant industry is incorporating international techniques but what is sometimes lacking is the experienced in the field- one that I was fortunate enough to acquire.
Before presenting a dish I look at all the combinations of taste and the various flavours and then plate them- I like to think my kitchen emulates that of Canavacciuolo. My food is Pugliese Cuisine, revisited in a modern and creative way”.

THE DISHES

Territory and Tradition

“The hardest thing is to find an identity, a style of your own and to infuse it into your dishes.” In this respect, Chéf Carlo Rossi, together with the traditional cuisine of Puglia and national and international influences, creates delicious dishes with a strong aesthetic and emotional impact, whilst always remaining true to his roots”.

Saltimbocca
ALLA ROMANA

This famous dish has crossed over the Lazio border, becoming a “classic” in Italian cuisine. Chèf Rossi interpretation is delicious.

La Zampina
OF SAMMICHELE

It is the traditional dish “par excellence” in Sammichele di Bari. This Apulian delicacy is a constant on the menu of Chéf Carlo.

Entrecôte
GRILLED

There is no lack of international cuisine at the Hostaria. Only the correct grilling technique and quality of the meat cut can bring out the delicate flavours.

Octopus
GRILLED

The fresh octopus is placed by Chéf Carlo on the grill, after being greased with a marinade of high quality DOP oil from Bari, lemon and seasoning.

Spaghetti
WITH CLAMS

This is an “evergreen” of seafood cuisine. The spaghetti made with local clams, accompanied by a good wine, amazes the Chef’s guests.

Risotto
WITH SEAFOOD

A risotto that always excites. Chéf Carlo’s version emanates all the aromas of the sea of Puglia & the freshness of fish from the Bari fish market makes it unique.

Opening hours

MON – SUN
18:00pm – 24:00pm
TUESDAY CLOSED

SAT
18:00pm – 01:00am

SUN & HOLIDAYS
Open also at lunch time

ADDRESS
via Roma 2
 70010 Bari BA
  

PHONE
(+39) 392 532 0000// (+39) 338 903 0000

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Do not be shy. Let us know your opinions and or questions!

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