Seasonal appetizers

Fried local bitter onion in fig "sapa"; Stracciatella cheese in Murgia's black truffle; Wheat polpetta stuffed with zucchini, cheese, mint and garlic; Ubergine with tomatoes, garlic, cheese and basil; Sweet and sour mix of legumes; Zucchini flower stuffed with ricotta cheese and toasted almond.

Charcuterie

Orecchie di Prete with cacioricotta cheese and fresh tomato souce

Sagnapenta with ragout, strong ricotta cheese and breadcrumbs

Broad bean purèe with seasonal vegetables

Wheat pie with Caciocavallo cheese and Murgia's black truffle

Grass pea soup with selvatic bette and garlic crouton

Maccheroni with rabbit tagout, ginger vegetables and olives

Millefoglie pasta with courgette, Ricotta cheese and zucchini flower

Lasagnariccia in aubergine parmigiana with podolic ragout, cheese and basil

Orecchietta in crudailoa with Stracciatella cheese, fresh tomatoes and basil's pesto with almond

Linguine with snails, yellow Datterino tomatoes and Pecorino cheese

Service - oil - bread

Mix roasted meat cooked in stones oven

Horse meat rool with ragout

Local rabbit cooked in fresh tomato souce and olives

Podolic veal cooked in stones oven with potato salad and green beans

Lamb entrails with roasted potatoes

aubergine stuffed with vegetables in season and tomatoes

Stuffed quail cooked in a reduction of Primitivo

Slow cooked lamb

Strips of black pig stir fried in vinegrette of Negroamaro, with caramelized onion and pink pepper

Stew of sheep and chicory cooked in terracotta

Baked potatoes cooked under the cinder - chicory - mix salad

Tasting of local cheese selection of different type of cheese