Perched high above the city skyline, Altro Zafferano became the stage

Perched high above the city skyline, Altro Zafferano became the stage for a beautiful meeting of two Puglian voices - Chef Federico Schiraldi and Michelin-starred Chef Felice Lo Basso - for a special four-hands dinner celebrating the soul of Southern Italy. Held alongside Italy’s Festa della Repubblica, the two-night collaboration was more than just a showcase of technique; it felt like a conversation between two chefs connected by the same roots, memories and love for their homeland.

The true beauty of the evening was seeing two chefs express the same heritage in their own ways. Chef Felice’s creations leaned towards refined creativity, often surprising with unexpected combinations, while Chef Federico’s dishes carried a warmer sense of familiarity rooted in tradition, comfort and the flavours of family. Yet both shared the same philosophy of respecting ingredients, honouring memories and bringing people together through food.

Together, the menu felt like a journey through Puglia: from the sea, the countryside, childhood memories and generations of Italian cooking.

✨Swipe through the carousel for a closer look at each course and the stories behind them - each slide comes with its own review and highlights.

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The evening started with a series of snacks that immediately introduced both chefs’ personalities.

Chef Felice’s Il Mio Riccio di Mare showcased Hokkaido sea urchin mousse - delicate, silky and elegant.

While the Red Prawn and Lemon Praline brought together sweet crustacean notes with a refreshing citrus lift.

Chef Federico’s creations offered a different expression of Southern Italy: the Nori Crisp with Stracciatella and Caviar balanced creamy richness with a clean oceanic touch.

While the Caciocavallo Bombolino with Turnip Tops Cream felt like a bite of Puglian comfort food elevated into fine dining.

The starter, Bianco e Nero di Seppia, was one of the most memorable courses - slow-cooked cuttlefish paired with black ink ice cream and sea grapes. The contrast between savoury depth, cool temperature and subtle marine flavours created a dish that was both intriguing and

Originally posted on Instagram