Puglia; A hundred years ago, shepherds ruled the countryside. Wheat was sown and the region now resembles a huge tablecloth of green and gold. With in this greenery the vegetables to be found are; turnip tops, cauliflowers, green, red and sweet peppers and tomatoes... all raw materials of a cuisine which consists essentially of a mixture of pasta and vegetables. They are the champion pasta eaters of Italy. Panzarotti; wrapped dough filled with ricotta, mozzarella or onions and Orecchiette pasta are specialities of the Apulians. Fish such as; curled octopus and red mullet and shellfish such as; oysters and mussels are both very abundant and enjoyed in Apulia. Cheese plays a leading role; provole di bufala, mozzarella, camorza, ricotta and caciocaballo and used to flavor many of its dishes. It is also one of the richest wine-growing regions of Italy.
Menu
Antipasto- “Involtini di Peperoni” Stuffed Sweet Bell peppers with Breadcrumbs/Anchovies/Capers/Pine nuts/White Raisins served warm OR “Pomodori Ripieni” Stuffed Tomatoes
Primo- “Bucatini al Cavolfiore” Bucatini pasta with Cauliflower OR “Oriecchiette con Broccoletti e Peperoncino” Little Ears past with Broccoli and Peperoncino OR “Crema di Ceci” Bavette pasta served with a Chick Pea Sauce
Secondo- “”Polpettine ai Capperi” Meat Balls with Capers served with a Puree of Cauliflower OR “Manzo con Cipolle” Beef filet with Sautee Onions OR “Frittura di Pescespada” Fried and Breaded Swordfish Steaks served with lemon and Steamed Asparagus
Dolce- "Panna Cotta" Cooked cream pudding
Wine varietals to enjoy with your meal
Whites
Sansavere del Tavoliere, Moscato di Trani, Muscatel and Bianco di Gravina
Reds
Cerignola, Squinzano, Canosa, Barletta and Salice Salento Rosso