Lula, this is the name of the new home of the talented pastry chef Luca Lacalamita who after years traveling the world has decided to return to Puglia, his homeland, with his life partner and projects Maria Teresa. With her he decided to write a new chapter of his professional and personal life by proposing, very close to the main street of the city of Trani, a completely innovative format both as regards the gastronomic proposal and the way of conceiving the space.

The appearance of Lula, which he himself defined as “a micro bakery and a micro patisserie together” recalls that of a contemporary boutique in which bread is kept on one side and desserts on the other. Among the products offered, the monumental chocolate bread, millesfoglie, tiramisu and the Panpace Apulian panettone stand out.

Designed, kneaded, seasoned, leavened, baked and baked, the artisanal Panettone Lula is left to rest according to the season and territory, following the rhythms of Giotto - their mother yeast - the rules of Km Buono and Luca's intuitions.

Lula's panettone looks south, where it is born and lives with a totally artisanal process, with 72 hours of leavening and 20 days of storage.

In the restaurant, the large central table is dedicated to tasting itineraries or meetings with producers, in order to allow customers to get to know the raw materials, who produces them, who works them and in general Luca's project.