Ti Fa Bene

superior almond quality

Working with food has its perks.

Often, we get to savor the dishes we photograph during our restaurant shoots, and sometimes we’re even more fortunate—invited by chefs to enjoy a meal and try their menus.

We deeply appreciate this kind of genuine hospitality. This is exactly how we crossed paths with Pantaleo Daddato. His menu at Altrimenti offered an exceptional experience, featuring fresh, seasonal ingredients prepared thoughtfully and accompanied by captivating stories.

We're excited to highlight an ingredient recommended by Pantaleo. He recently joined us for lunch in our studio kitchen and delighted us with a traditional Pasta alla Trapanese. This dish, with its origins from Trapani, showcases a rich Mediterranean flavor. He became familiar with this recipe during his time at Aimo e Nadia and has since personalized it with unique touches like bottarga and marinated anchovies.

Pantaleo feels a profound connection to this recipe, as it transports him back to a place that feels like home and aligns perfectly with his culinary philosophy: using a few, high-quality, often humble ingredients to create extraordinary dishes.

Beyond their friendship, Pantaleo chose Ti Fa Bene for its superior almond quality and its commitment to revitalizing a region in his homeland that might otherwise be overlooked.

His relationship with the almond producer, Ti Fa Bene, is both long-standing and meaningful. He also went to middle school with Francesco, the owner’s son. While Pantaleo pursued his culinary career, Francesco delved into pastry. Over time, Ti Fa Bene expanded into an organic farm in Murgia Park, where they produce the almonds for their confectionary products, ensuring full control over the production process and guaranteeing exceptional quality.