Fried bread with peppers and olives (8 pz)

Mixed Apulian vegetables pickled in oil

Artisanal Bari-style focaccia with tomato, olives, and oregano (6 pcs)

Mini-panzerotti filled with tomato and mozzarella (6 pcs)

Handmade fresh mozzarella knots (6pcs)

• 4 pcs of Bari-style focaccia with olives (and pit)
• 4 pcs of mozzarella knots
• 4 stuffed panzerotti
• 4 pittule with peppers and olives
• 1 small bowl of pickled vegetables

Martina Franca's capocollo (kind a ham) and fresh artisanal burrata

Veal and pork meatballs in sauce

Sautéed cardoncelli mushrooms from Murgia, with grilled caciocavallo cheese

Flan with turnip greens, pecorino canestrato cheese fondue, and Altamura bread croutons

Martina Franca cured ham with smoked burratina from Andria

Fresh orecchiette with sautéed turnip greens and anchovies.

Orecchiette pasta with braciola in tomato sauce (horse meat roll stuffed with cheese and herbs)

Orecchiette pasta with cardoncelli mushrooms from Murgia and Sammichele's sausage

Bari-style baked rice timbale with mussels and potatoes

Mashed white fava beans with steamed chicory

Fresh strozzapreti pasta with veil and pork meatballs in sauce and cacioricotta shavings

Fresh fettuccine with donkey stew in Primitivo di Manduria wine with caciocavallo shavings

Capocollo rolls stuffed with cheese; served with baked potatoes

Grilled sausage pinwheel (veal and pork); served with baked potatoes

Mixed rolls of liver and lung grilled; served with baked potatoes

1 roll of zampina, 5 Apulian bombette, 5 ghimmridd; served with baked potatoes

Grilled horse steak; served with baked potatoes

Grilled beef sirloin with lamb's lettuce, cherry tomatoes, and caciocavallo shavings; served with baked potatoes

Roasted octopus with fava bean cream and chicory

Baked potatoes with spices

French fries

Sautéed chicory with garlic, olive oil, and chili pepper