TYPICAL DISHES

Our dishes are tied to the seasons of the ingredients Hour-d'oeuvres Acqua sala (TOMATO ONION ORIGAN) Canestrato cheese with rucola and tomato Dwarf at the poor Burratine and typical salame Main course Capunti with mussels and tomato Casereccie baked with aubergine Manate with cardoncelli mushrooms Broad bean and chicory Gobbetti with fresh broad bean Orecchiette and sheep cottage cheese Cooked bread and turnip Spaghetti with pepper Strascinati with dwarf Strascinati with ragout of colt Strozzapreti murgiani Second course U’ Cuttùridd Horse chop Baked cardoon of murgia Cus cus Cous cous alla pugliese(pancetta di maiale,piselli o cicerchie) Boilled lampascioni with olive oil, salt and black pepper Tureen of sausage at the nero di Troia Fish second course Mussels au gratin Rosette of red mullet Fish soup Filet of fish marinated or au gratin Gilthead at crazy water