Teresa Buongiorno

About

Running an experimental restaurant in Puglia, known for its classical dishes, posed challenges for self-taught chef Teresa Buongiorno. However, her perseverance and dedication have earned her restaurant, Già Sotto L’Arco, a Michelin star and widespread acclaim.

Early Influences

Teresa’s culinary journey began in her childhood, where she assisted her mother and grandmother in the kitchen, surrounded by the finest ingredients of Puglia. This upbringing sparked her passion for cooking and innovation.

From Tradition to Experimentation

Married to Teodosio in 1981, Teresa’s culinary aspirations grew. Despite initially pursuing other ventures, they found themselves immersed in the hospitality industry, managing Già Sotto L’Arco, renowned for its traditional Puglian fare. However, Teresa’s desire to innovate led to a departure from tradition, a move met with skepticism from locals.

A Risky Gamble

In 1997, Teresa and Teodosio took full control of the restaurant, overhauling the menu to reflect Teresa’s experimental cooking style. Despite resistance from regular patrons, they remained steadfast in their vision, drawing inspiration from renowned establishments like Don Alfonso.

Recognition and Success

Despite initial challenges, Già Sotto L’Arco’s fortunes changed when renowned food critic Edward Raspelli praised Teresa’s cuisine, attracting diners from across Puglia. This newfound acclaim culminated in the restaurant being awarded its first Michelin star.

Culinary Delights

Teresa’s inventive cuisine delights diners with dishes like “Eggs at the spa” with pea cream and crispy pancetta, showcasing her modern approach. Her playful presentation shines through in creations like Confit cod with onion sauce and mullet roe and Crepe cake with bitter chocolate mousse.

Già Sotto L’Arco stands as a testament to Teresa Buongiorno’s unwavering commitment to culinary innovation and her ability to elevate Puglian cuisine to new heights.