Chef

Creative tastes

With his dishes, our young chef from Bari, Giacinto Fanelli, loves to tell the story of Puglia and the variety of its products.

He exalts their authenticity while delighting in culinary compositions that find balance in the various combinations of different ingredients.


His kitchen is never lacking the fresh ingredients that are characteristic of our lands, such as: freshly caught bluefish and typical Puglia vegetables, which for him become the elements to be reworked in order to "bring them back to their former glory".

Thus are conceived dishes such as gazpacho that is reminiscent of Andalusia coupled with our cod, served with toasted almonds and wild rocket, or bluefin tuna in an almond crust with sweet and sour red onions and stir-fried friggitelli.


With his creativity, Giacinto Fanelli puts his mark on the typical Puglia dishes that are featured in the Biancofiore menu.

Sahshimi di gallinella germogli e arancia disidratata Tartare di gamberi rossi Polpo scottato con carciofi e patata liquida allo zafferano e scaglie di tartufo estivo Cappellacci ripieni di burrata su vellutata di asparagi e bottarga di muggine Orecchiette con rape e acciughe Risotto alla barbabietola rossa con capesante Fettuccella con ragù di seppia vellutata di piselli, lime e mentuccia Spaghetto con triglia fave fresche e veli di caciocavallo podolico Sgombro affumicato e verdure di stagione Gamberi al profumo di sambuca con burrata affumicata Capesante scottate con pane al nero di seppia Semifreddo limone, zenzero e frutti rossi Cannolo con ricotta di pecora e frutta Cheesecake alla fragola Degustazione di formaggi



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