Starters and Sides
STARTERS
- BRUSCHETTA PACCIA3 slices of toasted bread with spicy 'nduja sausage and stracciatella cheese21
- BRUSCHETTA SALENTINA (V)3 slices of toasted bread served with a mince of roasted artichokes, roasted tomatoes and Taggiasca olives18
- BURRATA MELONE E CAPOCOLLO (GF)125gr artinasal burrata, served with sliced rock melon and capocollo, seasoned with EVOO, salt and pepper24
- RUSTICO LECCESE (VEG)Homemade round puff pastry, filled with mozzarella, béchamel and tomatoes15
- FOCACCIA (VEG)Homemade focaccia served with a selection of two Apulian cheeses22
- PITTULE (V)Homemade deep fried dough balls, stuffed with capers, black olives and tomatoes15
- CECI E FRIARIELLI (V)Chickpeas purée, served with friarielli sautéed in garlic oil and chili flakes18
- ANTIPASTIERAChef selection of starter when you simply can’t choose3PP 75 / 5PP 95 / 7PP 115
SIDES
- PATATE AL FORNO (v) (gf)Oven baked potatoes10
- Pane (V) (DF)Homemade toasted bread8
- INSALATA (v) (gf)Mix leaves salad10
- VERDURE (v) (gf)Seasonal vegetables12
Main courses
PASTA - GF pasta available
- ORECCHIETTE RAPA E SALSICCIAHomemade orecchiette pasta, cooked with fennel seed pork sausage and turnips tops tossed with pecorino cheese and topped with fresh italian herbs30
- MEZZE MANICHE AL PESTO DI PUTTANESCA (V)Homemade mezze maniche pasta, cooked in a puttanesca pesto made with sun-dried tomatoes, red onions, capers, black olives and EVOO, topped with fresh italian herbs26
- casarecce PISTACCHIO E TONNOHomemade casarecce pasta, served in a pistachios pesto, cooked with chili and garlic, topped with a fresh tuna tartare32
- BUCATINI FUNGHI E CAPOCOLLOHomemade bucatini pasta, cooked in a mix mushrooms sauce with capocollo, topped with parmesan cheese28
- LINGUINE SPADA, MELANZANE E 'NDUJA (DF)Homemade linguine pasta, cooked in a swordfish and 'nduja sauce, with deep fried eggplants, topped with fresh italian herbs32
SECONDI
- BISTECCA DI TONNO (GF) (DF)200gr seared tuna steak with panfried yellow cherry tomatoes and Taggiasca olives, served with sweet and sour onions36
- PARMIGIANA (GF) (VEG)Family recipe, layers of deepfried sliced eggplant, tomatoes sauce, parmesan cheese, mozzarella and basil26
- CAPOCOLLO E FUNGHI (GF)200gr sous-vide and panfried pork neck steak served with a mix mushroom and jus sauce, with a side of mix leaves salad32
- MERLUZZO E CECI (DF)200gr sous-vide fresh blue eye cod fillet served on a chickpeas cream with sautéed English spinach, topped with fried squid ink tria pasta36
- spalla di agnello (gf) (df)200gr sous-vide and oven baked lamb shoulder served with sautéed friarielli and roasted potatoes, with jus and fresh italian herbs30
Desserts
- TIRAMISÙFamily recipe, homemade tiramisù15
- semifreddo alla nutella (gf)Homemade Nutella semifreddo served with salted caramel sauce, raspberries and chocolate chips15
- PASTICCIOTTOTraditional Salentinian homemade shortcrust pastry, filled with custard cream15
- TAVOLETTA AL PISTACCHIO (gf)Homemade white chocolate bar with pistachios, served with a berries sweet ricotta cream and fresh berries16
V=Vegan / VEG=Vegetarian / GF=Gluten Free / DF=Dairy Free
Wines
Bianco / White
- PROSECCOG 14 / B 48
- VERMENTINOG 13 / B 46
- PINOT GRIGIOB 44
- CHARDONNAYG 14 / B 50
- VERDECAB 55
- FIANOG 16 / B 65
Rosato / Rosé
- PRIMITIVO ROSATOG 14 / B 48
- RURALE ROSATOB 60
Rosso / Red
- SUSUMANIELLOG 16 / B 65
- NEGROAMAROG 14 / B 50
- PRIMITIVOG 16 / B 60
- SALICE SALENTINO RISERVAB 60
- NERO DI TROIAB 48
- PRIMANEROG 12 / B 46
Beers
- MeNABREALager 33CL10
- MORETTILager 33CL9
- PERONI REDLager 33CL8
- BEER OF THE MONTH(ask your waiter for the beer of the month)14