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Crispy on the outside and delicate on the inside. (Battered zucchini flowers)

CAPOCOLLO D.O.P. DI MARTINA FRANCA, PANCETTA STECCATA DELLA VALLE D'ITRIA, CAVE-AGED CACIOCAVALLO, PECORINO, BURRATINA DI MASSERIA, MOZZARELLA NODINI PRODUCED WITH THE WHEY GRAFT TECHNIQUE AND BUFFALO MOZZARELLA

HIS MAJESTY BURRATA, ACCOMPANIED BY OUR RED GOLD AND BASIL EMULSION. (150 G BURRATA, SERVED WITH TOMATO GRANITA, BASIL EMULSION AND CRISPY CEREAL FRISELLA)

(CARPACCIO DI ZUCCHINE CON RUCOLA, CACIORICOTTA E GLASSA BALSAMICA)

IN THIS DISH ARE CONTAINED ALL THE EMOTIONS OF SUNDAY LUNCHES AT GRANDMA'S HOUSE, PURE NOSTALGIA. (THE CLASSIC MEATBALLS WITH SAUCE, MADE WITH THE RECIPE HANDED DOWN FOR TWO GENERATIONS)

A dish rooted in the oldest culinary traditions of Puglia, but with an innovative twist. (Dried multi-grain bread, ox-eye tomatoes, peach, red onion, cucumber sauce)

PARMIGIANA REINTERPRETED BY THE CHEF, A SOFT, ENVELOPING AND TASTY PIE. (EGGPLANT, TOMATO SAUCE, MOZZARELLA, CHEESE)

FRESH RICOTTA BITES, YOU'LL FEEL LIKE YOU'VE BEEN CATAPULTED TO THE SEASHORE. (FRIED RICOTTA BALLS WITH HINTS OF LEMON AND MINT, ACCOMPANIED BY A HOME-MADE LEMON AND FRESH MINT MAYONNAISE)

FIDELIO'S HISTORIC DISH, THE ONE EVERYONE LOVES. (CRISPY CARROTS, POTATOES AND ZUCCHINI IN OUR SECRET BATTER)

THE SYMBOL OF THE GENIUS OF THE CHEF, WHO, SEEING HIS BELOVED BREAD LEFTOVER, DECIDED TO GRATE IT AND WRAP A BURRATINA... THE REST IS HISTORY (BURRATINA, SPECIAL BREADCRUMBS, HOMEMADE BASIL MAYONNAISE).

TASTY CHICORY PIE WITH TASTY MEATBALLS. (CHICORIES, MOZZARELLA CHEESE, MEATBALLS)

WE WANT TO MEET THE NEEDS OF ALL OUR CUSTOMERS, AND IN FACT WE OFFER ALTERNATIVES FOR THOSE WHO CANNOT CONSUME GLUTEN. FILLED PASTAS WILL BE REPLACEABLE WITH PLAIN PASTA. GLUTEN-FREE PASTA DISHES WILL BE PART OF THE LIMIT OF THREE PASTA DISHES, TAKING UP ONE COOKING FLOOR FOR THEM.

(ARTISANAL TORTELLI FILLED WITH SHELLFISH AND ACCOMPANIED BY A SAUCE OF FRESH CHERRY TOMATOES, ARUGULA PESTO AND TOASTED ALMONDS)

(RAVIOLONI STUFFED WITH CACIOCAVALLO CHEESE AND WILD CHICORY, ACCOMPANIED BY YELLOW DATTERINO IN SAUCE AND RAIN OF CACIOCAVALLO CHEESE)

AVATELLUCCI CON SALSA AI POMODORI CILIEGINO E PACHINO, POMODORI RAMATI CONFIT, MOUSSE DI BUFALA DI ALTAMURA “DOLCE NERA” E CRUMBLE DI TARALLO AL VINO BIANCO)

PUGLIA IN A DISH. (ORECCHIETTE PASTA WITH ANCHOVIES, GARLIC, CHILI, EVO OIL AND TURNIP GREENS. AS A TRADITIONAL DISH, THIS DISH CANNOT HAVE VARIATIONS EXCEPT FOR THE CHILI)

THE CHEF'S DESIRE TO REMEMBER THE SEA, HIS FAITHFUL COMPANION THROUGHOUT CHILDHOOD. (VERMICELLI WITH RED DATE IN SAUCE, STRACCIATELLA, RED TUNA TARTARE AND LEMON ZEST)

UN CLASSICO DELLA DOMENICA PUGLIESE. (ORECCHIETTE CON SUGO E BRAGIOLETTE di vitello)

(SENATORE CAPPELLI WHEAT BARKS WITH BASIL SAUCE AND CACIORICOTTA CHEESE)

(PRAWNS ARE COOKED AND THEN DRIZZLED WITH A LIME CITRONETTE, SERVED WITH MIXED SALAD)

(SWORDFISH AND SAUCE WITH LEMON AND OREGANO, SERVED WITH MIXED SALAD)

(SALMON FILLETS SERVED WITH SLIGHTLY SOUR PINK SAUCE AND CHOPPED PISTACHIOS AND MIXED SALAD)

(BEEF SLICED (approx. 280 g) WITH ROCKET AND GRANA PADANO)

(BEEF SLICED (approx. 280 g) WITH LARD AND CHERRY TOMATOES)

(BEEF SLICED (approx. 280 g) WITH MELTED CACIOCAVALLO AND CHERRY TOMATOES)

A MUST FOR TRUE CARNIVORES, LOVED BY ALL OUR CUSTOMERS. (VERY TENDER BEEF FILLET (approx. 350 g) WRAPPED IN A SENSIBLE PRIMITIVO REDUCTION. WE DO NOT SERVE WELL-DONE FILLETS!)

(GRILLED BEEF THREAT (350 g approx.), SERVED WITH BURNED POTATOES AND SALTED CHICORY WITH TOMATO AND PEPPER)

(BEEF STRIPS MARINATED IN YOUGURT AND THEN DIPPED IN A SPECIAL BREADCRUMB COATING WITH PISTACHIOS. SERVED WITH BAKED POTATOES)

FOUR VARIATIONS OF THE CLASSIC APULIAN BOWLER UNITED BY A SINGLE INGREDIENT, LOVE. (2 BOMBETTE PISTACHIO AND MORTADELLA, 2 WITH CARAMELIZED ONION, 2 WITH ALMOND CAPOCOLLO DI MARTINA FRANCA AND STRACCHINO, 2 WITH SPECK AND SMOKED SCAMORZA, SERVED WITH MIXED SALAD)

(CAPOCOLLO ROLLS WITH CACIOCAVALLO INSIDE, SERVED WITH POTATOES AND MIXED SALAD)

The classic pork neck bomb…but FRIED! You know, everything is better fried… let yourself be tempted.

THE CLASSIC BARBEQUE GRILL. (PORK NECK, FOOT SAUSAGE, KNIFE-TIPPED SAUSAGE, BOMBETTE, ACCOMPANIED BY MIXED SALAD AND BAKED POTATOES)

A TASTY COMBINATION, SWEET AND SOFT. (VEAL ROLL, STUFFED WITH RICOTTA AND SPINACH, WRAPPED WITH BACON AND LACQUERED WITH HONEY. ACCOMPANIED BY A REDUCTION OF SPINACH AND BAKED POTATOES)

(CACIOCAVALLO REFINED IN CAVE, PLATED)

THE PUGLIAN SWEET PAR EXCELLENCE, STARTED IN SALENTO AND IS NOW AN ICON IN THE WORLD. (CRISPY SHORTBREAD SHELL FILLED WITH CREAM AND BLACK CHERRY. THIS SWEET REQUIRES 18 MINUTES TO PREPARATION)

THE DESSERT KING OF THE BARESE PROVINCE, CHARACTERISTIC FOR ITS NAME “SPORCA MUSO”. (CRISPY PASTRY, WITH CUSTARD CREAM AND ICING SUGAR. SERVED HOT)

(COFFEE MOUSSE WITH COCOA CRUMBLE AND WHIPPED CREAM)