OUR MENU

APULIAN DELIGHTS

Selection of Salento-style mini friselle
12
(Prawn tartare with lime zest, burrata and anchovies;

fresh tomato; hummus and sun-dried tomatoes; grilled eggplants and fior di latte mozzarella)

1 – 2 – 4 – 7 – 11 – 12

traditional crunchy twice-baked bread rings from Salento, made with durum wheat flour
“Pettole Salentine” with speck and pecorino cheese
5

soft, irregular balls of leavened dough, deep-fried until golden

1 • 7
Eggplant meatballs with lime and mint mayonnaise
7
1 • 3 • 11
Tomato and mozzarella panzerotti
8
savory fried pizza dough pockets filled with mozzarella and tomato sauce

1 • 6 • 7 • 10
Battered caciocavallo bites
6
1 • 3 • 7
Crispy fried cod with sweet and sour sauce
10
1 • 3 • 4

“FOCACCIA BARESE”

traditional flatbread from Bari, made with flour, water, salt, and yeast, baked until golden

THE Classic
4
with cherry tomatoes, olives and oregano

1
THE White with lard, honey and hazelnuts
5
1 • 7
THE White GOURMET with burrata stracciatella and Martina Franca capocollo
5,5
1 • 7

STARTERS

Fava bean puree with sautéed chicory
12

9
Salento Frisella with tuna tartare, burrata, and cherry tomatoes
13
1 • 4 • 7
Taranto-style sautéed mussels
14
1 • 4 • 14
Roasted octopus with roasted cherry tomatoes, olives, tarallo crumbs, and wild fennel pesto
14

1 • 14
Selection of Apulian cured meats and cheeses
18
Capocollo of Martina Franca, Soppressata, Ham; Burrata, Caciocavallo cheese and Murgetta with chili

7 • 8

FIRST COURSES

Long fusilli with flavors of the South
15
Ricotta pesto, eggplants, roasted cherry tomatoes, toasted almonds, and basil

1 • 7 • 8
Seafood Cavatelli
16
(Mussels, clams, prawns, and squid)

1 • 2 • 14
Calamarata with gurnard fish ragout
16
Fresh pasta water and flour only

1 • 4
Whole wheat orecchiette with "scattariciati" yellow tomatoes, Martina Franca guanciale, and salted ricotta from Andria
14
(ear-shaped pasta typical of Apulia)

1 • 7
Orecchiette with turnip greens, Cetara anchovies, and tarallo crumbs
14
ear-shaped pasta typical of Apulia

1 • 4

MAIN COURSES

Swordfish "bombette" served with potato tart and caramelized onion
24
Swordfish rolls stuffed with caciocavallo, breadcrumbs, sun-dried tomatoes, capers, and olives

1 • 4 • 7 • 12
"Polpo in Pignata"
16
Stewed octopus, potatoes, and cherry tomatoes

1 • 9 • 14
Salento style cod
16

Cod, potatoes, capers, olives, tomato, parsley, and pecorino cheese

1 • 4 • 7
Amberjack fillet with cherry tomatoes, capers, and Taggiasca olives
24
4
Apulian “bombette” with potato and mushroom flan
21
Capocollo rolls filled with bacon and caciocavallo cheese

1 • 7
Fish of the day
6€ /hectogram
According on availability.

Baked or grilled

SIDE DISHES

Vegetable “ciambotto”
6
(zucchini, aubergines, peppers, potatoes and onion)
Baked potatoes
5
French* fries
5
Sautéed escarole with olives and raisins
6
Sautéed chicory
5

DESSERTS

Pasticciotto Leccese
5
traditional Apulian pastry with crispy shortcrust shell filled with creamy custard

1 • 3 • 7
“Tetta della Monaca” filled with Chantilly cream and salted caramel
8

1 • 3 • 5 • 7 • 8
“Pugliamisù” Classic Tiramisù with crunchy nougat
7
“Pugliamisù” Classic Tiramisù with crunchy nougat

1 • 3 • 7
Cold zabaglione cream with dark chocolate shavings
8

3 • 5 • 7 • 8
Salento Spumone
8
Chocolate and hazelnut gelato dome,

filled with sponge cake soaked in San Marzano Borsci liqueur

1• 3 • 7 • 8 • 12
seasonal fruit
8
Ice cream
4
assorted flavors – ask our staff for today’s selection

1 • 3 • 5 • 7
Fresh lemon sorbet
4

lemon juice, water and sugar
Sweet taralli and “Moscato Trani”
7

biscuits served with a glass of sweet Moscato Trani wine

1

KID’S MENU Free Placemat and Crayons

Mickey Mouse Plate
14

pasta with tomato sauce, breaded chicken nuggets with french fries*

1 • 3 • 7
Mini bacon cheeseburger
14
with french fries*, salad and tomato

1 • 7

Bread and Apulian taralli
2,5
1

SERVICE
2

DRINKS

Mineral water O,75 LT
2,5
COCA COLA - ZERO - FANTA - SPRITE
3
wine by the glass
6
LIQUORs
4/5
coffee
2
Lecce-style coffee
3
Espresso with almond milk syrup and ice

APULIAN BOTTLED BEERS

RAFFO – Lavorazione Grezza 4.8% ABV – 33 cl
4,5
Unfiltered lager, low fermentation, slightly hazy color, made with unrefined cereals from Apulia
BIRRA SALENTO – Agricola 5% ABV – 33 cl
6
Lager, low fermentation, pale golden color
BIRRA SALENTO – Agricola Ambrata 6.5% ABV – 33 cl
7
Red lager, low fermentation, deep amber color
BIRRA SALENTO - TIPA 4,8% VOL 33 CL
7
Ipa, fermentazione alta, colore dorato
BIRRA SALENTO – IGEA 5.3% ABV – 33 cl – Gluten-free
7

Golden Ale, top fermentation, bright golden color

USEFUL INFORMATION

Vegetarian

*Frozen product

Allergies or intolerances? Ask the dining room staff for information

WINELIST

APULIAN WINES

White wines
Chardonnay
20
Tormaresca – Brindisi
Bolina Verdeca
21
Rosa del Golfo – Lecce
Chardonnay Teresa Manara
30
Cantele – Lecce
Edda Bianco Salento IGP
34
San Marzano – Taranto
Rosé wines
Rosé Primitivo Tramari
24
San Marzano – Taranto
Nero di Troia Bio “Una Notte”
21
Sacco – Foggia
Rosé
24
Rosa del Golfo – Lecce
Red wines
Negroamaro Cantalupi
23
Conti Zecca – Lecce
Susumaniello
21
Cantele – Lecce
Primitivo di Manduria
30
Le Felline – Taranto
Cappello di Prete
25
Candido – Brindisi
IMMENSUM NEGROAMARO
30
Candido – Brindisi

SPARKLING WINES

FRANCIACORTA BELLAVISTA GRAN CUVEE‘ “ALMA”
56
Lombardia
FRANCIACORTA CA’ DEL BOSCO CUVEE‘ PRESTIGE
58
Lombardia
FRANCIACORTA CONTADI CASTALDI ROSÉ
40
Lombardia
CHAMPAGNE Lurent Perrier Brut
69
Francia
PROSECCO SUP. DI VALDOBBIADENE MARSURET DOCG
22
Veneto
Brachetto d’Acqui Rosa Regale Banfi DOCG
22
Piemonte

WHITE WINES

GEWURZTRAMINER
30
Kossler – Alto Adige
CHARDONNAY
30
Elena Walch – Alto Adige
PINOT GRIGIO
25
Colterenzio – Alto Adige
PINOT BIANCO SCHULTHAUSER
34
San Michele Appiano – Alto Adige
CHARDONNAY
39
Jermann – Friuli Venezia Giulia
RIBOLLA GIALLA
30
Schioppetto – Friuli Venezia Giulia
SOAVE CLASSICO
26
Pietropan – Veneto
SAUVIGNON VULCAIA
30
Inama – Veneto
PECORINO VELLODORO
20
Umani Ronchi – Abruzzo
FALANGHINA SINUESSA
22
Villa Matilde – Campania
ANGIMBE’
24
Cusumano – Sicilia
ETNA BIANCO
30
Firriato – Sicilia
VERMENTINO DI SARDEGNA SUP.
24
Mancini – Sardegna

RED WINES

LAGREIN
30
Hofstatter – Alto Adige
MERLOT
30
Elena Walch – Alto Adige
CORNELIUS MERLOT-CABERNET
42
Colterenzio – Alto Adige
CABERNET
30
San Michele Appiano – Alto Adige
INFERNO MAZER VALT. SUP.
38
Nino Negri – Lombardia
VALPOLICELLA
29
Zenato – Veneto
CABERNET SAUVIGNON
22
Livon – Friuli Venezia Giulia
MORELLINO DI SCANSANO
21
Moris Farm – Toscana
NOBILE DI MONTEPULCIANO
40
Poliziano – Toscana
ROSSO DI MONTEFALCO
25
Arnaldo Caprai – Umbria
NERO D’AVOLA CHIARAMONTE
22
Firriato – Sicilia
CANNONAU COSTASERA
24
Argiolas – Sardegna

Per i Vini al Calice chiedi la disponibilità al Cameriere

ALLERGEN LIST

1 • Gluten
cereals, wheat, rye, barley, oats, spelled, kamut, including hybridisers and derivatives
2 • Crustaceans and derivatives
both marine and freshwater ones: shrimps, scampi, lobsters, crabs, hermit crabs and the like
3 • Eggs and derivatives
all products made with eggs, even in minimal part. Among the most common: mayonnaise, omelette, emulsifiers, egg pasta, biscuits and cakes, including savory ones, ice creams and creams, etc.
4 • Fish and derivatives
including derivatives, that is, all those food products that are made up of fish, even if in small percentages
5 • Peanuts and derivatives
packaged snacks, creams and condiments in which there is also in small doses
6 • Soy and derivatives
milk, tofu, spaghetti, etc.
7 • Milk and derivatives
yogurt, biscuits and cakes, ice cream and various creams. Any product in which milk is used

8 • Nuts and derivatives
all products including: almonds, hazelnuts, common walnuts, cashew nuts, pecans and Brazil and Queensland nuts, pistachios
9 • Celery and derivatives
present in pieces but also in preparations for soups, sauces and vegetable concentrates
10 • Mustard and derivatives
it can be found in sauces and condiments, especially in mustard
11 • Sesame seeds and derivatives
in addition to the whole seeds used for bread, we can find traces in some types of flour
12 • Sulfur dioxide and sulphites in concentrations above 10 mg / kg or 10 mg / l expressed as SO2
used as preservatives, we can find them in: canned fish products, in foods in vinegar, in oil and in brine, in jams, vinegar, dried mushrooms and soft drinks and fruit juices
13 • Lupine and derivatives
now present in many vegan foods, in the form of roasts, salamis, flours and similar which have this legume as a base, rich in proteins
14 • Molluscs and derivatives
canestrello, razor clams, scallops, heart, sea date, fasolaro, garagolo, snail, mussel, murex, oyster, limpet, sea truffle, cockle and clam etc.