Mother Titta
Located in the heart of Modugno's historic center, Mamma Titta is acontemporary osteria born from the perfect balance between the charm of the old and theelegance of the modern.
The restaurant's philosophy is based on a deep respect for Puglia's culinary roots, reinterpreted, however, with a refined and creative touch. The cuisine is a true homage to the land: each dish is born from a rigorous selection of native products and the freshest local raw materials, transformed into asensory experience that tells the story of our land in a contemporary key.
Drops of Excellence
Chef
Angelo Civitano
At only 31 years old, Angelo Civitano boasts a solid background in local cuisine, enriched by significant experiences abroad. It was in the south of France that he learned and made the techniques of nouvelle cuisine his own, honing rigor and precision.
After returning to his beloved Puglia, he embarked on a path of growth that saw him first in the role of head chef and then in that of chef at renowned local eateries. Today, at the helm of Mamma Titta, he offers a menu that celebrates the land with a fresh, contemporary style.
Each of his dishes is a tribute to forgotten cuisine, reinterpreted with a youthful touch and a bold vision, capable of bringing historical memory and innovation into dialogue.
Drops of Excellence
Restaurateur
Angelo Camardella
Born in 1993, Angelo Camardella matures solid experience in the world of hospitality starting at the counter as a barman. His career path evolved rapidly when he took on the role of manager for a company with multiple locations in the area: nine years of working side by side with ownership and numerous specialized training courses consolidated his managerial skills.
In 2024, Angelo gave birth to the Mamma Titta project, transforming an old 19th-century e atery - once a working place for the courtiers of a noble family - into acontemporary tavern. His vision is clear: to welcome guests in a serene and comfortable environment, where architectural history blends with attention to detail.
His mission is to rediscover and tell, especially to new generations, the "forgotten" dishes of Apulian cuisine, giving them back a modern and vibrant look.
Purity and Taste
The Menu
Although the menu varies frequently to follow the rhythm of the seasons, the offerings are generally divided into:
Antipasti di Territorio: Revisitations of classic Apulian dishes, where simple ingredients such as wild vegetables or local dairy products are elevated to gourmet courses.
Iconic Primi Piatti: Fresh homemade pasta that recalls traditional formats (such as Maritati or Foglie d'ulivo), often served with slow-cooked sauces or visionary reinterpretations of Sunday recipes.
Seconds of Substance: Great attention to the quality of meats and local catch, cooked respecting textures and enhanced by deep cooking bottoms and refined vegetable garnishes.
Desserts: A conclusion that often plays on childhood memories, transforming the typical flavors of Apulian sweets into light and elegant desserts.
All accompanied by a wide range of carefully selected native, domestic and foreign wines.
Purity and Taste
The Restaurant
The restaurant is located inside a historic building dating back to the 1800s. Originally, these walls did not house nobles, but rather the courtiers of an aristocratic family in the area. This peculiarity gives the restaurant anauthentic and "hard-working" atmosphere: it is a place created for service and hospitality, which now lives again in its original function of refreshment.
The interior design cleverly plays on duality:
Historical Elements: The high vaulted ceilings, living stone niches, and textural surfaces typical of Apulian architecture have been preserved and enhanced, keeping the charm of the past intact.
Modern Touches: The décor is minimal and elegant, withlighting designed to create asoft, intimate atmosphere. The contrast between bare stone and contemporary furniture elements defines the "visionary" character desired by the founders.
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