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Starters

A strange soufflé of broadbeans and chicory

Pumpkinsoup with smoked stracciatella cheese

An almost roasted artichoke

Squid ink sandwich with grilled octopus, stracciatella cheese, crispy capocollo,
dried tomatoes and caramelized onion

Amberjack tartare

First courses

Rigatoni pasta with black olives, cauliflower with lemon and pepper tarallo

Our handmade orecchiette, turnip tops, anchovy powder and garlic toasted bread

Risotto, pumpkin, baby octopus and three different Polignano carots

Our handmade maltagliati with Squid ink, fish of the day, fennel velvety

Big spaghetto pasta, pennula tomatoes, mullet fillet and its bottarga

Second courses

Baked pork rolls, marinated in honey and balsamic vinegar and baked potatoes

Stuffed Rabbit, withsmoked potatoes

Baked lamb shank with prunes, almonds, onions and baked potatoes

Podolica beef fillet with Primitivo of Manduria, red onion and grape jam

Mullet fillet with leek, turnips and tomato confit

Steamed octopus, chicory mayo, caciocavallo yogurt

Trust Alessandro

Taisting menù, 4 main courses

Taisting menù, 6 main courses

Dessert

Il pastrocchio con crema, cotto di fichi e mela al forno

Flan al cioccolato con salsa all’arancia

Sacher secondo Fabiola

Streusel con mouse di cioccolato fondente

La ricotta e pere di Claudia

Il cannolo copiato e speriamo migliorato

Cremosa di macedonia