{"id":15192,"date":"2025-11-06T17:20:10","date_gmt":"2025-11-06T16:20:10","guid":{"rendered":"https:\/\/workness.it\/2025\/11\/06\/excellence-on-the-table\/"},"modified":"2025-11-06T17:32:19","modified_gmt":"2025-11-06T16:32:19","slug":"excellence-on-the-table","status":"publish","type":"post","link":"https:\/\/workness.it\/en\/2025\/11\/06\/excellence-on-the-table\/","title":{"rendered":"THE EXCELLENCE OF SALENTO IN MILAN"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

There are flavors that you do not forget.
Not because they are complex or scenic, but because they have soul. They are the ones that come from patient hands, from essential ingredients, from recipes that are not read but handed down.<\/p>

Salento is one of those cuisines that you don’t just taste: you recognize.<\/strong><\/mark><\/span> In the warm bread broken with your fingers, in the “thumb-made” pasta, in the grandmother’s meatballs that taste like slow-cooked gravy, in the oil that smells before you even touch the plate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

And it is that identity so alive, so real, that for three nights will come to BISTRUCCIO by WORKNESS CLUB<\/strong> in the heart of Milan. A journey without a suitcase: three evenings, three chefs, one land.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t

What to expect during the evening?<\/h4>\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

We decided not to bring Salento as a postcard, but as an experience.
Not as a fashion, but as a legacy.<\/p>

That is why we invited three Salento chefs, different from each other but united by the same promise: to cook the way you cook when you take a place inside. With roots, not with technique only. <\/p>

Each evening will be a chapter. Each menu, a story. <\/p>

Wednesday, November 12<\/strong><\/span><\/p>

From Santa Maria di Leuca – Chef Antonio Perrone, Ristorante Calura<\/strong>
A cuisine that is born where the land ends and the sea begins.
Dishes that smell of olive trees, slow-cooked meat, flavors that taste of Sunday and of home barbecues.<\/p>

Wednesday, November 26<\/strong><\/span><\/p>

Da Cocumola – Chef Simone Guglielmo, Restaurant I Rocci<\/strong>
Mediterranean sophistication told with balance: the freshest fish, seasonal vegetables, light but deep contrasts. When sea and countryside do not compete, they embrace.<\/p>

Wednesday, December 10<\/strong><\/span><\/p>

From Lecce – Chef Francesco Sancilio, Salento doc, former Executive Chef Baglioni Hotel<\/strong>
The tradition of the holidays, revised with a sure hand.
Recipes that taste like family, but with the precision of an author’s cuisine.
The memory of Salento Christmas, without nostalgia, but with respect.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tDISCOVER MENUS AND MAKE RESERVATIONS\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Some dishes don’t just nourish: they remind.
\nSalento, with its cuisine made of hands, memory and scents, comes to WORKNESS CLUB for three evenings that taste of home, earth and history to eat.<\/p>\n","protected":false},"author":2,"featured_media":15188,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[39],"tags":[62,69,63,97,40],"class_list":["post-15192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bistruccio-en","tag-events","tag-gourmet-en","tag-milan","tag-salento-en","tag-tasting"],"_links":{"self":[{"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/posts\/15192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/comments?post=15192"}],"version-history":[{"count":4,"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/posts\/15192\/revisions"}],"predecessor-version":[{"id":15203,"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/posts\/15192\/revisions\/15203"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/media\/15188"}],"wp:attachment":[{"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/media?parent=15192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/categories?post=15192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/workness.it\/en\/wp-json\/wp\/v2\/tags?post=15192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}