Antipasti (appetizers )

Favetta all’antica
Mortadella al limone con profumo di alloro
Focaccia
Crostoni con salsine
Spinaci marinati
Polenta al radicchio
Tortino di verdure
Ricottine con la marmellata
Purè of fava bean from a pythagorean receipt, Mortadella to the lemon with perfume of laurel, Pizza bread, Crostoni (grilled bread) with sauces, Marinated spinaches Polenta to the chicory, vegetables cakes, fresh cheese with marmelade

Primo Piatto
First Dish
(due portate, two course meal)

A) Orecchiette con pomodorini, rucola e ricotta marzotica . B)Scialatielli (fresh pasta) in crema di zucchine (with zucchini sauce)
Auricles-pasta with pomodorini,(cherry tomatos), rucola (rocket is a type of leaf vegetable cfr.underwritten note) and ricotta marzotica (fresh cheese)

Secondo Piatto
Second Dish

Grigliata mista salsiccia punta di coltello (vitello-maiale)
tocchetti di pollo assortiti
Mix of roasted sausage, cut down with knife (calf-pig) and tocchetti (little pieces) of assorted chicken

Contorno
Garnish

Patate novelle al forno o insalata ricca
Early Potatoes oven-cooked or rich salad

Frutta di stagione
Fruit of season,

Sporcamuss
Caffè/Amaro
Sporcamuss (tipical southern Italy’s cream-cakes), Coffee / Bitter-liquor
Acqua e Vino della casa
Water and Wine of the house (local winery product)

Il menù è suscettibile di variazioni, finalizzate alla freschezza-qualità e all’approvvigionamento dei componenti base per i piatti proposti.

The menù is susceptible of variations, it is finalize to propose you the freshness-quality and the availability of the basic components for the proposed dishes.

1) note :Arugula (American English) or rocket (Commonwealth English) is a type of leaf vegetable, for culinary purposes considered a sort of lettuce.

Scientifically, it consists of three species: Eruca sativa, Diplotaxis tenuifolia and Diplotaxis muralis. It is occasionally known by its French name roquette or Italian names rucola or rughetta.

Also known as "rocket" or "rocket salad", it has been grown as a vegetable in the Mediterranean area since the Roman times; it was considered to be an aphrodisiac. Still, it was not cultivated on a large scale and not scientifically researched until the 1990s. It was usually collected in the wild. Nowadays, it is cultivated in various places, especially in Puglia and available in all of Europe.