Summer Farro salad with semi-dried tomato, tuna and green beans
Roasted pumpkin bruschetta with buffalo mozzarella and sardine
Roasted ciabatta bread with boletus, Asiago cheese and caramelized sliced onions
Lardo d’Arnad with chestnuts in honey on toasted rye bread
TRUFFLE BRUSCHETTA WITH GORGONZOLA CHEESE
TOASTED BREAD WITH PESTO, DICED TOMATOES AND ANCHOVIES IN FILLETS
PUREED POTATO SOUP WITH FRIGGITELLI PEPEPPERS, TAGGIASCHE OLIVES AND TOMATOES
OVEN SLICED ARTICHOKES HEARTS WITH POTATO SLICES
CARAMELIZED PAPRIKA SHRIMPS
FILLETS EGGPLANTS AND ‘NDUJA PASTE ON CRUSTY ALTAMURA BREAD
CHICKEN WINGS IN BBQ SAUCE WITH BATTERED PLUMS
TOASTED CREAM SALMON SANDWICH
WARM CUTTLEFISH SALAD WITH BALSAMIC VINEGAR
KALAMON OLIVES IN CHICKPEA AND PAPRIKA BATTER
Polenta wafer with mushrooms and lard
Bread roll with roast ham, pecorino cheese and sautéed champignons
Toasted Altamura bread with wild fennel and mackerel
Scottona hamburger with “Pecorino Romano” D.O.P. cheese sauce, black pepper, green asparagus and almond.
Bread crust with cream with four cheeses, lard of colonnata, whole figs mignon, honey and coffee powder
