REGION : february : puglia
Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by any new daily inspiration.
Consequently it is subject to change without notice.
If you would like to know specifically what is on a particular night, give us a call.
antipasto della casa 24
cured meats, grilled vegetables, parmigiano, olives, fresh home made focaccia
funghi ripieni 16
baked stuffed mushooms, garlic, breadcrumbs, parmigiano
burratina, crostone 20
grilled home made bread, tomato, basil, burrata cheese
sardine arraganate 18
panfried layered sardines, oregano, capers, breadcrumbs
polpo in umido 19
braised octopus, tomatoes, potatoes
cavatelli con le cime 23
home made traditional pasta, turnip greens, chilli, garlic, ricotta
shell shaped pasta w/ broccoli, sausage & chilli
gnocchi di mare 27
fresh potato gnocchi w/calamari, mussel & perch in tomato
ciceri e tria 22
fresh tagliatelle-like pasta, chickpea sauce
ziti alla sangiovanello 22
tubular pasta, fresh tomato, chilli, capers, anchovy
baked red gurnard fillets, potato, fresh tomato, capers, black olives
bombette pugliesi 30
braised pork loin parcels, parmigiano, rosemary w/ marinated eggplant
triglia alla barese 31
red mullet, green beans, tomato, anchovy
costine d’agnello 32
grilled lamb loin chops, chilli, garlic, mixed herbs w/ minted eggplant and smoked paprika puree
baccalà alla salentina 31
salt cod fillet, potato, breadcrumb, pecorino
vino cotto infused pannacotta
coffee soaked savoiardi biscuits layered with mascarpone cream
regional semifreddo 13
amarena cherries, biscotti and custard cream
vanilla homemdae gelato, coffee, frangelico
region: PUGLIA : NOVEMBER
Puglia, or Apulia, is the most southeastern region of the 'boot', occupying the 'heel' part of Italy. Across the Ionian Sea to the east there is Greece and across the Adriatic lies Albania. Architecture and food traditions were influenced by those neighbours since the beginning of known history. Later by Venice, which made the region its most southern peninsular outpost.
Puglia has very low ranges of mountains, in fact, it is mostly consisting of broad plains and low hills, with the exceptions of the Gargano promontory and the Dauni mountains. The extensive coastal territory and the Tremiti Islands, together with Puglia's very hot and dry climate, contribute to make this region a summer destination by definition. The inland area is one of the most productive plains in Italy where a significant amount of both fantastic wines and the highest quality of olive oil are produced.
Durum wheat grows all over the region and is used for the making of pasta and bread. The pasta from Puglia is made without eggs as eggs they are historically considered to be a luxury. The most famous of those pasta creations is without a doubt the 'Orecchiette' (literally little ears) which is still made daily by the elder nonnas in most of the small villages and towns. The bread in Puglia, which accompanies all meals, in all of its shapes and varietals, is still cooked in a traditional wood-burning bread oven, with some villages still using communal bread ovens where locals go to bake their own on a daily basis.
The incredibly long-lasting bread of Altamura, it is a loaf that undergoes 5 stages of preparation, initially developed for the shepherds which were going around working the countryside for several days before returning home. It was the first baking product to obtain the DOP certificate in Europe. It was also the protagonist of the peaceful war Altamura won against McDonald in early 2000, where all the population forced the American fast-food giant to close its door permanently fighting with "bullets of focaccia and sausage".
The rocky inland area is home to numerous herds of sheep and goats which are bred for their meat as well as their milk which is used for an incredible variety of cheeses. Consequently, lamb is by far the most popular meat. Amongst the delicious local cheeses, the most famous is Burrata which is made from mozzarella and cream, but we also love Cacioricotta, Caciocavallo Podolico., Manteca, Canestrato e Panpanella. Fish plays obviously the main role in the cuisine of Puglia: sea bass, red mullet, anchovies, mussels and cuttlefish are consistently available and present in every restaurant of the region, competing with Japan for the number of local trattorie that offer that product in their Sashimi version.