The large arch that overlooks the courtyard is the frontier beyond which a world begins. Corridors and alleys, white stones and rough tuff, dry stone walls and hidden gardens. A myriad of details, including jasmine and prickly pears, bougainvillea and olive trees, which crown houses and villas. Borgo Egnazia is not just a story of the territory, Puglia. Maybe, in some way, the territory. So to tell it you might have to resort to a vision. That idea that manages to transform itself into a majestic reality. Powerful and imposing. Dreamlike, if you like. So here it is Borgo Egnazia, the apotheosis of a paradox, completely built from scratch between 2005 and 2010 in Savelletri di Fasano (Brindisi). Not a recovery of historic farms, but an imagined town that has become the projection of the real Puglia, its history, its traditions and its people.
Borgo Egnazia, the essence of hospitality
the essence of Apulian hospitality – they say -, created thanks to the skilled hands of master craftsmen, under the guidance of designer Pino Brescia, who was inspired by the ancient farms and peasant villages of the region, interpreted in a contemporary key. And from there it is constantly evolving. To understand its essence, it is easier to get lost, letting yourself go into the labyrinth that composes it. And being pampered by the countless possibilities of the resort. We offer a different, unique, authentic experience, tailor-made for each guest, said in a recent interview Aldo Melpignano, founder and CEO of Egnazia Ospitalit Italiana, creator of this dream and the slogan that characterizes it: You can’t be anywhere else.
The G7 and the best hotel awards
Here, in what was elected the best hotel in the world in 2016 and which has continued to win awards and recognition since its inception, Madonna celebrates her birthday, Justin Timberlake and Jessica Biel got married, the Beckham family spends their moments of relaxation and will hold the G7 of Heads of State and Government (from 13 to 15 June), to name just a few examples. The secret? Protection and enhancement of the territory, continuous growth, the importance of people, guests and those who work there. It can be seen in the majesty and in the details. Even the kitchen. Six restaurants run for eight years by executive chef Domingo Schingaro who here, at the Due Camini, received the Michelin star in 2019. A daily challenge – he says -, which started from the employee canteen. Yes, because if the staff is well they can also convey serenity, trust and a sense of well-being to the guests.
Philosophy, people at the center
People are at the center, the philosophy of the Borgo. We work a lot on the territory, local products, sustainability. A network that grows, that improves us and them. Food artisans and custodians of techniques and productions that should not be lost, here the elderly have been doing foraging for centuries. The menu? Lots of substance, lots of vegetal and wild, poor products, the richness of this region, revisited in a fine dining key. We work on identity. Those who come here want to live this experience and let themselves be transported. Cooking is a simple way of communication. I’m not looking for the perfect dish, but the one that leaves its mark, is recognisable. And remain in the memory. Like the spirit of Borgo Egnazia.
April 28, 2024 (modified April 28, 2024 | 09:22)
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