Tasting of seasonal appetizers

Warm ricotta in toasted almonds; Fried Lampagioni, local bitter onion, in dried figs "Sapa", Arancini with wheat "Cappelli", fondue cheese and vegetables; Giudia artichokes (fried and flavored with salt, garlic and oil) with crumbled tarallo; Stracciatella with low Murgia's black truffle, salad Cod with caramelized red onion.

Tasting of local cold cuts

Orecchiette di Prete with cacioricotta cheese and fresh tomato souce

Sagnapenta with ragù, strong ricotta cheese and fried breadcrumbs

Broad bean purée with seasonal vegetable

Wheat pie with caciocavallo cheese and Murgia's black truffle

Sarconi bean soup with black pork

Foglie di ulivo pasta in white ragù, Caciocavallo cheese and Cardoncelli mushrooms

Lasagna with Cime di rapa, a pinch of hot chili and bottarga

Raviolo stuffed with donkey

Thistle Tortello with cream of artichokes

Service - oil - bread

Mix roasted meat cooked in stones oven

Horse meat roll (brasciola) with ragù

Local rabbit cooked in fresh tomato souce and olives

Donkey stew

Podolic veal cooked in stones oven with endive and anchovy cream

Fillet of black pig with fried Lampagioni and sweet and sour vegetables

Lamb entrails with roasted potatoes

Kale stuffed with vegetables in season, bread and tomatoes

Stuffed quail cooked in a reduction of Primitivo di Manduria

Slow cooked lamb and potatoes gratin with pecorino cheese

Baked potatoes cooked under the cinder - chicory - mix salad

Tasting of local cheese selection of different type of cheese