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.
“I don’t believe in overcomplicating. If the ingredient is good, you just need to respect it.”
Bacco
BarlettaAt Bacco in Barletta, chef-owner Ruggiero Doronzo brings a thoughtful, grounded take on Apulian seafood. His approach is shaped by years spent in kitchens across Italy, but his heart lies in his hometown. Now at the helm of a restaurant once run by the legendary Franco Ricatti, Doronzo carries that legacy forward with calm precision. Dishes are seasonal, straightforward, and expressive of place—reflecting his belief that good food needs little dressing up when the ingredients are this good. Bacco is elegant but relaxed, grounded but ambitious, and entirely driven by the local bounty.
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