About Due Camini
Due Camini is the flagship restaurant of Borgo Egnazia — the recreated-village resort on the Adriatic coast between Monopoli and Brindisi that has become Puglia's most internationally-recognised property. Chef Domingo Schingaro holds the restaurant's Michelin star and runs a kitchen that takes Apulian produce as its starting point: orecchiette with chickpeas and wild herbs, cured Cinta Senese pork, whole Adriatic fish cooked over olive-wood fire, and the region's cheeses served on warm stone plates.
The room is architecturally extraordinary — vaulted trullo ceilings, two enormous working fireplaces (the 'due camini' of the name), terracotta floors, and arched windows that open onto the resort's piazza. Candlelight and the wood-fire glow are the primary light sources. The effect is cinematic without being stagy.
Service is among the best in southern Italy. The sommelier team runs a cellar with deep Apulian (Primitivo, Negroamaro, Nero di Troia) alongside the French and broader Italian ranges expected at this level. Pacing is leisurely — a proper dinner runs three-and-a-half hours and the kitchen resists the temptation to accelerate it.
Borgo Egnazia itself is the context the proposal benefits from: arriving at Due Camini through the candlelit piazza, dining under the trullo arches, and then returning to the resort's seafront terrace for Champagne creates a single-evening arc that justifies the travel. The resort will coordinate the logistics if notified in advance.
Best Occasion Fit
Proposals work in rooms where the architecture, the service, the food, and the surrounding context all contribute to the same emotional register. Due Camini's trullo arches, fire-lit dining room, Apulian terroir on every plate, and the Borgo Egnazia resort's ability to orchestrate the full evening create an environment engineered for the occasion. The Michelin star is almost secondary to the staging.
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