Apuglian cuisine is based on olive oil, one of the great products of the region, which produces up to two-thirds of all the olive oil in Italy.
The region is also a major producer of durum wheat, with baking and hand made pasta being the basis of the local cuisine.
The plains of Apuglia yield an abundance of vegetables and legumes, which feature in the sauces of the region.
Garlic and onion, zucchini and broccoli, chickpeas and fava beans are commonly used, as well as seafood from the Adriatic.
Quality and variety of produce are the values of the region, harking back to the ancient philosophy of Epicureanism.
The Menu
Antipasti
Taralli olives
Fava bean & chicory
Kingfish tomato & lemon
[Matching Wine: Bianco Lunga '07]
Primi
Ciceri e tria
[Matching Wine: Salice Salentino '04]
Secondo
Chargrilled lamb
Potatoes & Broad beans
Zucchini chilli
[Matching Wine: Rossa Canosa '07 / Puer Apuliae '04]
Dolci
Almond milk orange
[Matching Wine: Pian di Tufara]
No comments:
Post a Comment