Burrata from "Bianca Ostuni" dairy (150gr), slow roast tomatoes flovered with chilli, mediterranean herbes, basil.

Grandma’s bread-only meatballs, tomato sauce, melted pecorino, basil cream.

Selection of 4 Pdo cheeses

Horse cheese seasoned 8/12 production at Masseria Querceta Putignano, Monti Dauni goat blue, canestrato pecorino Pugliese masseria Querceta 4/6 months, desirée white organic soft cow

Slightly smoked capocollo, handcrafted, the capocollo is left to boil for over 24 hours, in fig vincotto, this technique gives sweetness and roundness, it is a natural preservation over time.

Does not contain chemical preservatives, gluten-free, lactose-free

Salumificio Giannelli butchers for over 6 generations.

The raw ham is seasoned in the owned cellars for at least 36 months.

For this ham they choose the largest thighs, with a higher fat content,

Thanks to which the product does not harden but refines, acquiring greater acorn and almond scents

Ingredients: 100% Italian pork, salt (does not contain chemical preservatives)

250g buffalo mozzarella, piccadilly cherry tomatoes and lettuce.

Cuttlefish,bread,cheese,egg,lemon rind,tomato sauce

Culatello di Zibello DOP Slow Food Praesidi

Culatello Podere Cadassa is one of the most prestigious cold cuts of the Italian tradition, produced with the noblest part of pork: the heart of the ham. The raw material used is the central part of the pig's thigh, boned and degreased, placed in salt for about 5 days, then washed with wine, bagged in the pig bladder and tied completely by hand to form the characteristic pear shape. The Culatello is made exclusively in the cold months of the year, when the air is almost still, the fog is dense and the temperature is about zero degrees. The ageing takes place in the natural cellar to ensure the ideal levels of humidity, with the half-open windows that allow the right exchange of air.

Amberjack tartare, grilled green beans in pieces, organic ox heart tomato gazpacho, extra virgin olive oil

Sea sashimi of seak, purslane salad, confit cherry tomatoes, finger lime pinzimonio

Podolica Masseria Querceta tartare, (Apulian veal) seasoned with Worcester souse dressing,

Egg yolk bottarga from the Ostunese area raised on the ground

Pantelleria caper leaves preserved in extra virgin olive oil

Amberjack Sashimi, soured cream, wild mustard leaf