Puglia, the heel of the Italian boot, is known for its rustic cuisine, which is centered around the oven.
Bread and pasta made with durum wheat are the major staples of the region, with the balance made up of vegetables, olive oil and seafood.
This week’s Antipasti menu includes the tasty sourdough Pane di Altamura as well as Taralli, the crispy and distinctively shaped bread rings.
Burrata, the mozzarella ball that hides a rich, creamy centre, is a specialty of the region, as is Tiella, is a baked vegetable dish.
The Menu
Antipasti
Taralli
Roast Olives
Pane Altimura
Fava & Chicory
Tiella
Burrata
Zucchini Flowers
[Matching Wine: Terravecchia Falanghina ’08 - Lucera]
Primi
Home made cavatelli
Roast tomatoes
Rocket, dried ricotta
[Matching wine: Rosso Canosa ’07 – Altamurgia]
Secondo
Bream al Cartoccio
Braised Roman Beans, tomato
[Matching wine: Cantele Varius ’04 - Salento]
Dolci
Frutta di Stagione
Cartellate
Pecorino
