Starters

Burratina with a sesame wafer thin pastry case with capocollo of Martina Franca.

Aubergine crepe with buffalo mozzarella on a couli of tomatoe and basil.

Warm terrine wrapped in tender cabbage leaves with chick peas.

First Courses

Orecchiette pasta with turnip tops and cardoncelli mushrooms.

Laganari pasta with aubergines, goat's ricotta and tyme.

Second Courses

Aromatic porc fillet with baby puglian chicory.
Rubbit with shallots and mint.

Dessert

Spumoncino
Apostoles fingers
Ricotta cake