At Due Camini, sustainability is a daily practice that takes shape directly in the kitchen. It is not an abstract concept, but a concrete approach that guides every choice: from seed to table, from waste returned to the soil, to partnerships with those who cultivate with respect.
Not a side dish, but the heart of the plate. Each vegetable is interpreted in three different preparations, ensuring that every part is valued with no waste. Fermentation, smoking, slow cooking, and low-temperature techniques enhance taste and texture, turning even the simplest ingredient into a surprising experience.
Our ingredients are born in Borgo Egnazia’s regenerative gardens, cultivated without chemicals and with respect for biodiversity. Here grow ancient varieties recovered through the seed project, chosen not only for their history but also for their intrinsic qualities: nutritional richness, natural benefits, and unique characteristics that make them valuable for the well-being of our guests as well as for their authentic flavor.
This new project of Borgo Egnazia preserves ancient and forgotten varieties. Together with Angelo Giordano, our local agronomist and seedsaver, Chef Domingo Schingaro promotes the free exchange of seeds: those who receive them commit to sharing their growth journey. In this way, the Due Camini’s cuisine not only enhances extraordinary. ingredients but also becomes part of a network that returns a shared heritage to the community.
At Due Camini nothing goes to waste: raw fruit and vegetable scraps become nourishment for the vermicomposter, which transforms them into humus and returns them to the fields. Thus, the cycle closes, and each dish contributes to regenerating the very land that created it.
Alongside our in-house production, we work with small suppliers who share the same philosophy. Farmers and artisans who cultivate with respect, protect biodiversity, and preserve traditional knowledge. Thanks to them, every ingredient at Due Camini tells the story of an authentic and living territory.
