Cibus

Cibus is situated in the historic center of Ceglie Messapica, Italy, within a carefully restored 15th-century convent. The restaurant’s setting features original stone rooms and lime-painted arches that contribute to a refined yet inviting atmosphere. Head Chef Lillino Silibello leads the kitchen, guided by his knowledge of local culinary traditions and a philosophy called 'Cucina Dissidente' (Dissident Cuisine). This approach prioritizes ancient raw materials, artisanal techniques, and slow food principles that resist industrial food methods. Ingredients come directly from nearby masserie, farms, and livestock, ensuring freshness with zero-kilometer sourcing. The menu highlights Puglian heritage with dishes such as antipasti misti featuring ricotta and vegetables, tartare di vitello podolico with stracciatella, and orecchiette made from burnt wheat served with fresh tomatoes and almonds. Cooking often involves a wood-fired oven, enhancing natural flavors. Cibus also offers vegan options like stuffed eggplant and a tasting of local cheeses. The venue's origin traces back to Cantina Camillo, a family winery established in 1953, now adapted to maintain a connection between enogastronomy and regional tradition.