Felice Sgarra

Chef Felice Sgarra's culinary philosophy is deeply rooted in the concept of teamwork and a profound respect for his Puglian heritage, advocating for a gastronomy that is both innovative and traditionally resonant. He believes that true culinary artistry emerges from a collective effort, akin to life itself, where collaboration is paramount—a principle he applies not only within his kitchen but also in fostering a cohesive culinary identity for Puglia. Sgarra sees the chef as an essential ambassador of local culture and indigenous ingredients. His commitment to sourcing is unwavering, focusing on "materie prime identitarie," the rich biodiversity of Puglia, and establishing a complementary relationship with small local producers. This dedication ensures that his dishes are authentic expressions of the territory, enhanced by a "sapienza contadina" (peasant wisdom) that he meticulously integrates with modern techniques and inspirations gleaned from cultural travels. His approach aims for sustainable development across economic, social, and environmental dimensions. At its core, Sgarra's philosophy is an open invitation to "be, to give, to open oneself," emphasizing transparency in the kitchen where "there are no secrets, there is manual skill," coupled with relentless research. He defines his cuisine as "lungimirante nel senso opposto, cioè tradizionale," striving to make traditional flavors vividly present through an innovative lens, always with a nostalgic nod to his grandmother's cooking. This results in a contemporary, simple, and essential culinary style, driven by the desire to evoke genuine emotions through authentic flavors and create a truly distinctive dining experience, far removed from standardized norms. Chef Felice Sgarra's technical mastery is characterized by a vibrant fusion of tradition, precise technique, creative vision, and innovation. He meticulously blends ancestral Puglian wisdom with cutting-edge culinary methods and diverse cultural inspirations. His dishes are crafted to be "contemporanea, semplice ed essenziale," yet they explode with color and depth, ensuring every bite resonates with richness and profound flavor. Sgarra emphasizes "manualità" and continuous research, asserting that the true "speciality" lies not in a specific dish but in the inherent quality and integrity of each ingredient. His approach to flavor is deeply connected to the concept of "Umami," the fifth taste, which he strategically employs to enhance savory depths and create an emotional connection with his diners through "sapori veri." Plating is a deliberate act of balancing original combinations, designed to elevate the natural indulgence of high-quality ingredients. Sgarra's ultimate goal is to generate genuine emotion at the table, transforming the dining experience into an artistic dialogue between the chef's passion and the guest's palate. His legendary signature dish, illustrative of his style, is **Scampo, bagna càuda delicata, cocco e burrata di Andria IGP**. This "Piatto dell'estate" masterfully combines the delicate sweetness of scampi with the enveloping warmth of a refined bagna càuda, the fresh tropical note of coconut, and the creamy richness of Burrata di Andria IGP. It’s a suadent alchemy that celebrates regional identity with innovative flair, a testament to his ability to weave family narratives and diverse influences into a harmonious, unforgettable culinary creation.

Career

• Chef at Vinalia, L'Aquila
• Chef/Owner at Umami, Andria
• Chef/Owner at Casa Sgarra, Trani