Küchenchef Domenico Laddaga

Küchenchef Domenico Laddaga

I cook from one simple certainty: when the ingredients are genuine, the dish speaks for itself. I’m not interested in “building” flavors with effects; I’m interested in recognizing them and respecting them. A tomato should taste of sun, an alpine butter should carry the scent of milk and pasture, a herb picked at the right moment should have that clear note that makes you pause for a second. My work begins long before the stove: I choose, I taste, I choose again. I look for clean hands behind every product—people who respect the land, time, and animals. Because in the kitchen you can correct many things, but you cannot invent quality.

I was born in Apulia, and Apulia taught me what is essential. It taught me that olive oil is not a final touch, but an ingredient—a voice. That vegetables are not a “side,” but the heart of a dish. That simplicity is not poverty; it is precision. I carry with me that sense of light: acidity that refreshes, bitterness that cleanses, salt that must be measure, not noise. And above all, the belief that good food does not disguise itself—it is respected.

I don’t chase effects. I seek harmony. I want every dish to stand on its own, without tricks: flavors clear, ingredients recognizable, technique staying behind the scenes. Cooking, for me, is an act of responsibility—toward those who produce, those who taste, and the place that hosts us. That is why I care about seasonality, about time, about removing what is superfluous.

And then there is the dialogue between North and South, which for me is not a concept but a daily balance. The North gives me structure, measure, silence. The South gives me light, freshness, movement. In practice, this means a dish that is deep yet airy; rich, but with a clean finish; warm, but crossed by a lively note. Sometimes it’s a good olive oil that binds and illuminates. Sometimes a subtle acidity that opens. Sometimes a vegetable treated as the protagonist, bringing everything back into balance.

I want those who taste my food to immediately understand what they are eating. I don’t want wordplay; I want truth. A cuisine that doesn’t disguise, doesn’t cover up, doesn’t exaggerate. A cuisine that takes responsibility for “less,” because less is difficult—it forces honesty and demands good choices. And when you choose well, you need nothing else.

This is my cuisine: clear as mountain air, warm as the Italian sun. A bridge between North and South, built with rigor and served with simplicity. Sincere, because it doesn’t need to convince—it simply needs to be good.

That’s why I cook: to offer you an evening where the mountains and Italy meet on the plate, with simplicity and precision. You just need to sit down. I’ll take care of the rest.

Eccellenze Italiane

N.26668

Eccellenze Italiane

N.26668

The Hotel Touring is part of the Eccellenze Italiane network, an initiative dedicated to promoting outstanding Italian businesses that stand for quality, authenticity, and passion. This recognition confirms our commitment to high-quality hospitality and culinary excellence, and acknowledges our dedication to a culture of enjoyment that conveys Italian values in a credible and contemporary way.