Il Pacchero

Fried anchovies in an Altamura bread crust topped with lime mayonnaise

Gennarine served with Parma ham and burrata from Puglia

Gennarine served with tomatoes, olives and burrata from Puglia

Slow-cooked egg with the chef's choice of accompaniment

Veal cooked at low temperature with salsa tonnata

Red prawn tartare from Mazara with seasonal fruit

Fish carpaccio by the Chef

Homemade paccheri, datterino cream, lobster and crustacean bisque

Handmade cappellacci filled with sea bream, served with datterino tomato sauce and Puglia’s burrata foam

Homemade bronze-cut maccheroncini with amatriciana sauce, pecorino cheese reduction and crispy guanciale

Homemade scialatielli with seafood

Homemade 30-yolk tagliolino with rabbit sauce

Pappardella with wholemeal flour with Trapanese pesto

Homemade pappardella with sausage ragout

Paccheri with datterino tomato and basil cream, tossed with butter and Parmigiano Reggiano

Pork belly cooked at low temperature for 24 hours, quince compote and mashed potatoes

Baked monkfish with seafood

Seared squid on creamed peas and squid ink mayonnaise

Breaded veal cutlet with potatoes

Chicken steak cooked at low temperature and pan-fried with side dish