Classic bruschetta with fior di latte, cherry tomato,
rocket, olives and basil
Broad bean and field vegetables with onion chips
Grilled caciocavallo with sautéed cardoncelli
Crispy prawn with bread burns, dried tomatoes
in oil and caesar sauce
Baby squid stuffed with caper potatoes, with vegetables
field and Ancient Enotria sauce
Catch of the day tartare with candied cherry tomatoes,
and sweet and sour onion
Cod meatballs with roasted tomato sauce, stracciatella,
courgette chips and caramelized onion
Chop meatballs with Antica Enotria tomato
sauce and cacioricotta
Bom Bom of caciocavallo with capocollo from Martina Franca,
cooked must and almonds
Charcuterie platter
Tuna steak in homemade bread crust with vegetables
field and dried tomato and citrus oil
Roasted local sea bass fillets with broad beans, field vegetables
and extra virgin olive oil
Roasted octopus with chickpea puree, confit tomato
and chips zuchinis
Beef sirloin with roast potatoes and field vegetables
Braised cheek with black di troia with soft potatoes
SEA PINSA:
ice prawn with courgettes,
fior di latte, valerian and spiced mayonnaise
EARTH PINSA:
Finocchiona, fior di latte, cardoncelli
sautéed meats and home-made sauce
EARTH PINSA:
Capocollo of Martina Franca,
stracciatella, fig must and almonds
EARTH PINSA:
Mortadella Franceschini, stracciatella,
fig and almond must
VEGETARIAN PINSA:
Broad bean, field vegetables, al. oil
dried tomato, onion chips and cacioricotta
Roasted potatoes with cacio e pepe sauce and salami burns
Fried potato chips with cacio e pepe sauce and salami burns
Ricotta mousse with crumbled cocoa biscuits and berries
Bottega dry biscuits with Zibibbo
Babà Titi with rum/limonello served with custard
and whipped cream. Portion for 4 people
Illy coffee semifreddo with whipped cream
and dark chocolate icing