Ruggiero Doronzo: a steady hand and clear focus
Born and raised in Barletta, Ruggiero Doronzo began cooking as a child at his grandfather’s side. After graduating from the Molfetta hotel institute, he trained in Rome, Bologna and Rimini before returning home. In 2019, he became both chef and owner of Bacco, carrying forward the legacy of his mentor, Franco Ricatti. His focus is clear: to celebrate Apulian seafood with calm precision, seasonal awareness, and a grounded sense of place. His reputation is built not on showmanship, but on consistency, honesty, and a quiet drive to do things well.
My motto is elegance, territory and passion on the plate.
Bacco
JREJRE-Jeunes Restaurateurs
Barletta, Italy
In Barletta’s historic centre, a short walk from the sea, Restaurant Bacco is a long-standing address that has grown over time. The room is elegant and composed, with the flexibility to suit both lively lunches and quieter, more private meals. In the kitchen, chef Ruggiero Doronzo works between memory and a contemporary point of view. He revisits local traditions with a clear focus on ingredients, using modern techniques to keep flavours clean and precise. The result stays recognisable and current, with Barletta and its coastline always in the background.
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