In the heart of Bari, a stone's throw from the shopping street and underneath one of the city's most beautiful buildings, has come to life Radical, a restaurant that is rapidly conquering not only the people of Bari, but also an international clientele. Born from the idea and passion of three young entrepreneurs, Gianroberto Morolla, Luca Bello and Fabio Bottalico, Radicale is more than just a restaurant: it is a project created to reinterpret Apulian and Mediterranean cuisine with a creative and contemporary approach.
"Radicale was born from the need to create something that did not exist in Bari,' Morolla says. "We wanted a place that could also accommodate international audiences and offer a unique experience, with attention to detail: dhospitality to the kitchen.'
The restaurant, opened in 2023 after years of preparation and research, stands out for its versatility: an intimate room for couples, an American Bar with sofas for aperitifs and informal dinners, a large room for tables, and a private, atmospheric inner courtyard. The wine list is already impressive, with more than 120 labels from all over the world and the aim to reach 200 by the end of the year.
At the helm of the kitchen is Pietro Tafuri, class of 1994, originally from Gravina. With a background ranging from Mediterranean cuisine to experience in fusion restaurants, Tafuri brings to the table dishes that are a tribute to tradition but with a contemporary twist. One example is the 'rucolo senza focaccia', Gravina's reinterpretation of a poor man's dish based on breaded and fried anchovies, served by Radicale with a double breadcrumb coating, mint mayonnaise and dried sausage slices.
But the restaurant's signature dish is undoubtedly the reinterpretation of the Apulian classic 'rice, potatoes and mussels'. Here, the mussel becomes completely edible, thanks to an in-depth study that led to the creation of a wafer of black cuttlefish rice, potato cream and fried mussel. 'Behind this recipe are months of experimentation, a mould made in Holland and a meticulous process that takes hours of work for each individual piece,' explains Morolla.
Radicale is not just a kitchen: it is a place where every detail counts. From the made-to-measure tables, which are wider and more comfortable than standard, to the 46 place settings spread over an area of 280 square metres, everything is designed to guarantee maximum comfort. The brigade numbers five people, including the pastry chef, plus a dedicated dining room and cleaning staff, to ensure impeccable service.
'The image we give from the outside is that of a refined, almost niche restaurant, but when you sit down at the table you feel at home,' Morolla concludes. 'Radical is open to all."
With a philosophy based on inclusion and quality, Radicale is establishing itself as one of Bari's most interesting gastronomic references, attracting local gourmets and curious travellers. Radicale was born as a radical change in our lives, from a long experience in the restaurant world. Our restaurant is the fruit of years of passion for cooking and hospitality, with the aim of creating a welcoming and unique environment. Our philosophy is simple: to offer an experience that makes every customer feel at home, without ever compromising on quality, tradition and the search for the new.
"If I had to give one piece of advice to those who, like us, have chosen the path of quality catering,' Morolla concludes, 'it would certainly be this: catering is not easy, but passion and continuous improvement are essential. If you really believe in what you do and put your heart into every dish, the results will come'.
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