Forret
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Antipasto dell'osteria
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Eggplant caviar with toasted Altamura bread
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Carpaccio di Scottona (tender beef meat) marinated in citrus fruit and black pepper
First course
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Orecchiette pasta with turnip greens confit, salted anchovies and pine nuts
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Conchiglioni di Gragnano pasta with eggplant confit, fresh tomatosauce and matured ricotta cheese
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Risotto with zucchini cream and red mediteranean prawns
Menus des restaurants aux alentours
Hovedret
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Lamb shank with sweet and sour red cabbage
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Beef cheek with potato cream and homemade pickled vegetables giardiniera
Dessert
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Pera Williams poche with white chocolate and gorgonzola foam
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Coconut panna cotta with coulis of fresh raspberries
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Bilberry cheesecake with wild berries in syrup
