This is one of the anchor restaurants of the fornello pronto tradition around Ceglie Messapica, where the kitchen works from a butcher-counter setup and grills meat and vegetables over wood embers to order. The menu moves between that rustic grill format and more composed, plated dishes built on wild herbs, almonds, and local lamb, reflecting the town's reputation as a food capital of the Valle d'Itria. The dining room is set in a converted countryside masseria-style building outside town, with the kind of exposed stone and wood beams typical of Apulian farmhouse conversions.
Fornello da Ricci occupies a converted farmhouse at Contrada Montevicoli outside Ceglie Messapica, a whitewashed hilltop town in the Brindisi province of Apulia that has quietly built a reputation as one of the region's serious culinary destinations. The restaurant holds Michelin recognition — one of only a handful of starred addresses in the province — and the cooking is built around foraging, heritage breed animals, and biodynamic wine in a format that predates the fashionable farm-to-table movement that has since caught up with it.
Chef Angelo Ricci and the kitchen produce a seasonal tasting menu (€75) that changes substantially across the year's agricultural calendar. Agnello con erbe selvatiche e mandorle — lamb with wild herbs and almonds — references the ancient flavour combinations of the Murge plateau's pastoral tradition, the wild herbs foraged from the land surrounding the farmhouse rather than cultivated. Orecchiette al Negroamaro uses a wine reduction as a sauce base for hand-rolled pasta, the grape's distinctive herbal bitterness contributing structure without sweetness. The biodynamic wine selection is among the most serious in Apulia, curated to represent small-scale natural producers working across the region's indigenous varietals.
The farmhouse dining room is furnished with dark wood, warm lighting, and the kind of quiet that comes from being set in open countryside rather than a town. The atmosphere is formal without being stiff — service is professional and knowledgeable, the pace of the tasting menu expansive by design. Ceglie Messapica is approximately 20 km from both Ostuni and Martina Franca, and the restaurant requires a car to reach. Sunday lunch (12:30–15:00) is the one lunchtime service; dinner operates Thursday through Sunday from 19:30. Monday is a full closure day. Reservations are essential — call +39 0831 377104 or book through the restaurant's own website.
| Price | $$$ |
|---|---|
| Hours | 19:30–23:00; Sunday 12:30–15:00 also; closed Monday |
| Reservations | Essential; +39 0831 377104 or fornellodariccie.it |
| Address | Contrada Montevicoli, 72013 Ceglie Messapica BR, Italy |
Signature dishes
- Agnello con erbe selvatiche e mandorle — €26 (~$28.10)
- Orecchiette al Negroamaro — €16 (~$17.30)
- Seasonal tasting menu — €75 (~$81)
Good to know
- Known for
- Michelin-starred creative cooking in a farmhouse outside Ceglie Messapica — foraging, heritage breeds, and biodynamic wines
Location
Contrada Montevicoli, 72013 Ceglie Messapica BR, Italy
40.6505, 17.5179 View on map
Highlights
- Michelin-starred creative Apulian cooking in a converted farmhouse outside Ceglie Messapica
- Seasonal tasting menu (€75) built around foraged wild herbs, heritage breeds, and biodynamic wine
- Agnello con erbe selvatiche e mandorle: foraged herbs from the surrounding land with estate-raised lamb
- One of Apulia's most serious biodynamic natural wine programmes, curated from small regional producers
Tips for visiting
- Reserve by phone (+39 0831 377104) or online — dinner books out weeks ahead for Friday and Saturday in season
- The seasonal tasting menu (€75) gives the best picture of the kitchen's range; à la carte is also available
- Sunday lunch is the only midday service — a useful option for visitors who find weekend dinner reservations full
- A car is essential — Contrada Montevicoli is in open countryside outside the town with no public transport
- Pair the lamb course with the kitchen's recommended biodynamic Negroamaro rather than imposing a personal preference
Accessibility
The farmhouse restaurant is set in open countryside accessed via an unpaved farm track from the SS581 near Ceglie Messapica. The dining room is on the ground floor and accessible from a flat courtyard. The countryside approach and uneven ground between the car park and entrance may be challenging for wheelchair users; contact the restaurant in advance to discuss arrangements.
Visit, book or contact
Frequently asked questions
Is Fornello da Ricci truly Michelin-starred?
Yes. The restaurant holds a Michelin star and has maintained recognition from the guide for several years, making it one of the handful of starred addresses in the Brindisi and Taranto provinces of Apulia.
How does the foraging at Fornello da Ricci work?
The kitchen team forages wild plants and herbs from the countryside surrounding Contrada Montevicoli — wild fennel, chicory, borage, purslane, and seasonal fungi among others. The foraged ingredients rotate with what is available and inform the changing tasting menu rather than appearing as fixed dishes.
Is the tasting menu the only option?
No. À la carte ordering is available alongside the seasonal tasting menu. The tasting menu at €75 offers better value and coherence for first-time visits; à la carte suits guests who want specific dishes or prefer a shorter meal.
What is the dress code?
Smart casual is appropriate. The farmhouse setting is more relaxed than a city fine-dining venue, but the Michelin context means shorts and beachwear are not appropriate. A neat, considered appearance suits the room's tone.