Sampling
Menu
A selection of “L’Aratro” starters
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Tasting of two first typical of the tradition of Alberobello
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Second course proposed by the chef preserving the culinary tradition of Alberobello
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Semifreddo with Toritto almonds and almond milk
Classic
Menu
Pasta course reccomended by the chef
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Pork sausage cooked on the grill
Mixed salad*****
Dessert
Aratro Starters
FULL “L’ARATRO” STARTERS
Variety of typical products and raw materials daily sought by producers local and humbly processed by our chefMARTINA FRANCA CAPOCOLLO AND FRESH CACIO RICOTTA CHEESE
Martina Franca “Slow Food” Certified Capocollo with fresh homemade cacio ricotta cheese
PARMA HAM AND BURRATA CHEESE
Parma ham marinated in grapes marc from Primitivo wine with typical Burrata cheese and sun-dried tomatoesLOCAL CHEESE SELECTION
A wide and comprehensive selection of local award winning cheeses such as burrata, mozzarella, cacio ricotta, caciocavallo marinated with wine, pallone di Gravina, caciocavallo podolico
All accompanied by typical chutneys
First Courses
Orecchiette with turnip tops
Classic recipe of homemade Orecchiette pasta with turnip tops, fried salted anchovies, garlic, chili pepper, cherry tomatoes from Torre Guaceto and fried bread
Cavatellucci with mussels and beans
Homemade cavatellucci pasta with local beans, mussels from the Gulfe of Taranto and red onions from Acquaviva
Fava beans and chicory
Classic recipe of sun dried fava beans from Carpino cooked and mashed with wild chicory from our countryside
Fricelli with cauliflowers and tomatoes
Homemade fricelli pasta with fresh cherry tomatoes from Torre Guaceto, red onions from Acquaviva, cauliflower from Polignano a Mare village, caciocavallo cheese and fried bread
Mother earth cavatellucci
Homemade cavatellucci pasta with chopeed cherry tomatoes from Torre Guaceto, red onions from Acquaviva and Capocollo from Martina Franca with a sauce of mashed fava beans from Carpino
Wheat with seafood
Wheat cereals with mussels, clams, prawns, cuttlefish and fresh cherry tomatoes, toasted fried bread flavored with lemon and mint
Meat & Fish courses
Mixed grill
Local lamb, pork sausages, pork rolls and pork shoulder grilled on olive tree wood
Tiella paesana
Local lamb chops cooked in terracotta pot with potatoes, wild Lampascioni onions and apulian canestrato cheese
Grilled Sausages
Local pork sausages grilled on olive tree wood
Pork Fillet
Pork Fillet cooked in pan with a reduction of figs flavoured red wine
Veal Chop
Veal Chop grilled on olive tree wood
Podolica chop
Podolica: native cow of our territory that is raised in the free state
Sea bass fillet
Fillet of sea bass prepared with crudaiola of cherry tomatoes fiaschetto from Torre Guaceto, cacio ricotta cheese, basil and oil Cima di Mola