Ingredients

The concept of “I Due Sud” is also expressed through the meticulous choice of local suppliers and producers from southern Italy. The relationships with each of them are personal, and, in several cases, they are family members. In fact, there are raw materials such as oil that come directly from the Ruberto family, olive growers for generations. The philosophy of the restaurant, in fact, as Domenico himself says, has also become the philosophy of his family, who in Calabria personally harvest and shell the wild fennel seeds one by one and air the cruschi peppers so beloved by guests in Lugano. From the Calabrian countryside to the Michelin-starred tables, the step is unexpectedly short. The direct line is there also with Ticino products and producers. From the produce of I Due Sud’s own vegetable garden, which lays on the “Piano di Magadino”, on to the Zincarlin cheese and the organic Gin Bisbino, Domenico has selected what best reflects his gastronomic beliefs, demonstrating his deep bond with the local market.