Gourmet Chef Antonio Magliulo has many passions, his vegetable garden, his truffle supplier, he is in love with wine, but a perfect tomato can send him into raptures.
Antonio has worked at La Posta Vecchia since 2011, where he has free rein to achieve the gastronomic heights his guests demand. In his own time his passion is perfecting Pasta al Pomodoro, for which, like everything he cooks, he demands the absolute best ingredients.
Antonio is always very attentive to local products but if he sees something truly special, he is going to buy it for his guests be that Icelandic cod or Ronce oysters. For his Pasta al Pomodoro he goes to Campania for tomatoes, Puglia for flour, and uses only egg yolks for the dough. Inevitably there are many extra egg whites, these are transformed into delectable macaroons found in jars around the hotel for guests to nibble anytime. Back to the Pasta al Pomodoro, Antonio says the tomatoes must rest after cooking and the pasta goes into the tomatoes, never the other way round, he is fierce on these small details, which is what makes him a superb chef and La Posta Vecchia a truly fine Italian restaurant.
