Allasalute | The Team
166
page-template,page-template-full_width,page-template-full_width-php,page,page-id-166,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-10.1.2,wpb-js-composer js-comp-ver-5.1,vc_responsive
 

The Team

New summer menus available from 12th Sept.

Enrica the chef

Enrica comes from Brindisi (Puglia, Italy), a gem city enclosed between the sea and the magnificent countryside. She has always been fascinated by the art of cooking, thus experimenting in the kitchen, her passion to create tasty artisan products unleashed. Thanks to her Apulian roots, Enrica learnt that simplicity is the key to making delicious products as long as raw ingredients preserve quality and authenticity. For example, from very simple elements such as flour, water and extra virgin olive oil, one can obtain fragrant breads, frise (similar to bruschetta), taralli, etc. .

Moreover, since a young age, Enrica practised competitive sports, understanding further the importance of a balanced diet in order to keep a sound mind in a sound body. That is why, she researched further into the local culinary art until, in 2011, she moved to England to improve and refine her skills in professional kitchens.

a
a

Barbara the restaurant manager

Barbara comes from Stornarella (Puglia, Italy), a rural village located in the second largest Italian plain, Tavoliere (aka the granary of Italy).
After graduating in Marketing from London South Bank University she went back to her roots to work with various local firms within the context of foreign trade, logistics and marketing.

Ten years ago, Barbara moved to Marylebone (London) where she founded and run for 9 years, the first shop to import and sell regional products from Puglia. In the meantime, she joined 4Imagae – a collective of freelance journalists- with whom Obiettivo Taranta was published in 2012. It is a reportage on one of the most famous Apulian Folk festivals in Italy.