Sergio Frizzale is a promising chef of apulian origin, today chef at the "Bruschetteria Oli' Ola'" restaurant in Bisceglie, a small town close to Bari. Its cuisine has its roots in the tipicita of puglia, but it is constantly searching for creative combinations. In its everyday life, Sergio exalts the quality of local products through the use of the various extra virgin olive oils, produced directly in the "Frantoio Di Molfetta".

When was your passion for cooking was born?  

I grew up in the countryside and the sea. My family has always owned land estates, where I remember that in the collection times, our hands were dirty between ciliegeti and olive groves. In the evening, after many hours of work, maw maw lit up and cooking the sweet olives, called nolchi to ashes. My passion should comes from there.   

When did you realize you wanted to be a chef?  

I was 13 years old and watched my older brother participate in a gourmet contest. Despite the tension of the competition, I sensed the feeling with which the food was used in the hands, and reflected the emotions that were conveyed in the audience. At that moment I wished to be in his place, so the following year I began my studies at the hotel institute.  

What does it mean for a chef to eat healthy?  

It means working the products of your own land, following the abundance and variety of the seasons. At the base of my kitchen there are local vegetables, organic products and of apulian territory.  

Define your style. What kind of Chef are you?

The first purpose of my cooking is to nurture genuine. Through acquired technical skills, refined ingredients and attractive combinations my recipes want to revisit the traditional dishes in a modern style.  

What does Oli' Ola' mean for you?

It's Extra Virgin Olive Oil, fresh toasted "bruschetta" bread and many local and natural products processed using various culinary techniques. Working at "Frantoio Di Molfetta" I honed my training, acquiring the ability to use extra virgin olive oil in its different aromatic sfumatore.  

A Nutritionist in the kitchen. What do you think?

I'm very fascinated by being able to work with a nutritionist. Be able to select with scientific criteria the combinations, giving value to the nutritional content of the ingredients values my recipes. I'm sure I can learn a lot from your professionalism.  

Did you just become dad, with what recipe surprise your son to exposing to good family cuisine?  

My family believes in the importance of tradition, grows the land and lives in simplicity. I would cook to my son "Handmade orecchiette with turnip tops" seasoned with a thread of extra virgin olive oil, strictly from the "Frantoio Di Molfetta".  

Do you have plans for the future?

I'm going to sink even more my knowledge in the roots of poor cooking, trying to revisit