GASTRONOMY

Sitting down at our table means to enjoy the extraordinary example of cultural fusion, i.e. the Mediterranean lifestyle. Our dishes still represent the product of the essential respect for the local biodiversity, of the intact conservation of popular knowledge and practical skills.

The Apulian cuisine is an example of the “Mediterranean Diet” - included in the Unesco World Heritage list in 2010 - and offers a continuous and healthy nutritional model, mainly including olive oil, cereals, fresh or dried fruits, vegetables, a right quantity of meat, dairy products and a lot of condiments and spices. This is of course combined with our wine, called “miere” (from the Latin “merum”: pure wine), or also with other traditional homemade infusions.

Translated by Alessandra Maggipinto

WHAT DISHES CAN WE OFFER?



Ingredients for 4 servings
300 gr breadcrumbs,
200 gr pitted olives,
1 fresh egg,
100 gr flour,
Fresh tomatoes,
Onions,
Basil,
Salt to taste.

Preparation:
Knead the bread, olives, egg and flour; use the flour to stop the dough from sticking to the pastry board. Add salt to taste.
Once the dough is ready let it in the fridge for half an hour and then prepare the gnocchi (a kind of dumpling which are usually made of potatoes and flour), using a knife. Then take a frying pan and cook tomatoes and onions with a lot of basil.
Cook the gnocchi and sauté them with the tomato sauce.

The wine:
This is an interesting dish, which is able to capture curious tastes and which is made with the ingredients of the Mediterranean diet. It is good to taste it with a rosé, fresh and fruity wine, with a strong aroma and persistency. The perfect wine is a cerasuolo rosé (12,5°). Taste it in stem glasses at 13°-14° C.

By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo


Ingredients for 4 servings
500 gr strascinate or whole wheat orecchiette pasta,
1 kg turnip tops,
1 garlic clove,
2 filleted salted anchovies,
Toasted breadcrumbs,
Virgin-extra olive oil to taste,
Salt and pepper to taste.

Preparation:
Peel the turnips and create lots of small tops. Boil about 6/7 litres of water in a pot with enough salt, add the turnip tops when boiling and cook them for about 10 minutes. Then add the orecchiette strascinate pasta to the same pot and finish cooking for 5 minutes. Fry the garlic clove with a lot of olive oil, golden and add the filleted anchovies whilst draining the pasta and turnip tops. Sauté it all together and prepare the dishes. Then sprinkle with toasted breadcrumbs, as you would do with grated cheese.

The wine:
Orecchiette with turnip tops is a traditional dish, so it is important to taste it with a typical white wine, which has to combine the aromatic characteristics of Minutolo grapes, the freshness of Verdeca grapes and the elegance of Bianco d’Alessano's one. It is a traditional wine of the Itria Valley, obtained from these three vine varieties. Taste it in stem glasses at about 12°-13° C.

By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo

Ingredients for 4 servings
500 gr whole weat strascinate,
1 kg of tomatoes cut into 2,
1 onion cut into small pieces,
About 10 leaves of basil roughly cut,
150 gr grated cacio ricotta cheese,
Virgin-extra olive oil,
Salt.

Preparation:
Boil about 4-5 litres of water in a pot with enough salt; then pour some oil in a frying pan and stew the onion. Add tomatoes and cook for 15-20 minutes. At the end add half of the basil leaves.
Cook strascinate for 4-5 minutes and then add them to the tomato sauce. Sauté it all, adding the remaining basil leaves.
Spread a lot of cacio ricotta cheese before serving the dishes.

The wine:
We recommend to eat this dish with a white wine coming from local grapes, in which you can appreciate the combination of acidity and aromas.
Taste it in stem glasses at 10-12°C.

By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo

Ingredients for 4 servings:
2 medium-size aubergines,
4 eggs,
Seasoned cheese to taste,
About 100 gr breadcrumbs,
1 garlic clove,
5/6 mint leaves,
Salt, pepper and olive oil to taste.

Preparation:
Peel the aubergines and chop them. Once you have stewed the garlic clove in some oil add the aubergines and cook them for 10 minutes at a low heat, without frying them. Then remove the garlic and let aubergines cool down.
At this point break the eggs and whip them, then add the cheese and the breadcrumbs. Mix the whole and add aubergines, salt, pepper and some mint leaves. Pour the mixture in a frying pan with oil and let it fry on both sides.

The wine
Aubergine omelette with mint is a dish which matches the fried omelette with the freshness of mint. Therefore, we recommend a white, aromatic wine, with a strong acidity.
Taste it in stem glasses at about 10°-12° C.

By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo

Ingredients for 4 servings
500gr flour,
½ brewer’s yeast,
1 kg leeks,
150gr black pitted olives,
1/ 2 tomatoes,
3 salted anchovies,
Salt to taste.

Preparation:
Wash 1kg of leeks, remove the hardest part and chop them.
Knead the dough and let it rise for about 1 hour; meanwhile stew the onions in a pan with virgin-extra olive oil until they are completely stewed. Add tomatoes, olives and anchovies to taste.
Once the dough is ready prepare two disks of the diameter of about 20 cm. Put one disk in a roasting dish, previously covered with oil, and put onions and the other ingredients on it. Take the other disk and put it on the stuffing, closing the borders.
Pour some oil on the calzone and bake it at 200-220° C for about 20 minutes.

The wine
We recommend a red, rich and strong wine, with a balanced presence of tannin, a medium-high alcoholic degree and a high-level of acidity, in order to contrast with the strong taste of onions.
The wine should be aromatic and should be kept for 6 months in French barrique.
Taste it in stem glasses at 16°-18° C.
You will enjoy it!

By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo


Ingredients for 4 servings:
1 kg chicken,
1 kg local potatoes,
No. 10 regina tomatoes,
200 ml white wine,
100 ml virgin-extra olive oil,
4/5 laurel bay leaves,
2 garlic cloves,
50 gr grated cheese,
Salt and pepper.

Preparation:

Take a roasting dish, cut the chicken into small pieces (about 70 gr per piece). Then peel and chop the potatoes and cut each tomato into four pieces. Once everything is ready pour 50 ml of oil into the dish and add the potatoes and the chicken pieces.
Then add the garlic cloves without chopping them (so that you can take them away easily), the bay leaves and tomatoes. At this point add the remaining 50 ml of oil. Finally, add 200 ml of wine, salt and pepper to taste. Cover the roasting dish with tinfoil and bake at 80° C for 40-45 minutes.
Remove the tinfoil, sparkle with cheese and go on baking for 10-15 minutes in order to brown chicken and potatoes.

The wine

Troia's grapes, which have a strong taste, are particularly appropriate for roasted chicken with potatoes. They give rise to a wine which has not been kept for long in barrels and give off a spicy scent.
It has a strong and fresh taste on the palate, with a great presence of tannin.
Taste it in stem glasses at about 15°-16° C.

By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo

Ingredients for 4 servings
1.5 kg turnip tops,
400 gr navy beans cannellini,
2 garlic cloves,
¼ celery,
1 carrot,
4 tomatoes,
Virgin-extra olive oil to taste,
Salt and chili pepper to taste,
Toasted bread.

Preparation

Leave beans in water throughout a night. The day after, cook them in hot water together with the celery, carrot, garlic and tomatoes.
In another pot boil the turnip tops for 6-7 minutes, after having washed and cut them. Once all is ready, pour 100 ml of extra-virgin olive oil in a frying pan and fry a garlic clove and a chili pepper (if you like it).
Then add the turnip tops and the navy beans, let them cook together in order to season the dish.
Take the toasted bread, cut into small pieces and put in the dishes, then put turnip tops and beans on it.

The wine

It is not easy to find a good wine for this type of dish. We recommend to taste it with a strong, aromatic wine, with a medium-high alcoholic degree and a high-level of acidity. Taste it in stem glasses at 14°C.
By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo


Ingredients for 4 servings
4 veal fillets of about 200 gr,
200 gr flour,
Olive oil,
½ lt wine,
Salt to taste.

Preparation:
Take the veal fillets and flour them. Brown them in a frying pan with a lot of olive oil. Remove the excess oil and add some red, full-bodied wine, making the fillets cooking for about 10 minutes.
Cook them as long as you prefer, according to your taste. Add salt to taste.
Eat this dish with local potatoes from Polignano or with vegetables.

The wine:
We recommend a wine similar to the one used for cooking the fillets. You can taste a Gioia's wine, which is characterized by a great fragrance. This is very fruity (it has the aroma of cherries and red fruits) and elegant, as well as balanced, thanks to the fact that it has been kept in French Barrique.
Taste it in stem glasses at 16°-17°C.

By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo


Ingredients for 4 servings
1 kg chicory,
1 onion,
Extra-virgin olive oil,
500 gr dried fava beans,
1 potato.

Preparation:
Stew the chicory in plenty salted water.
Bean pur`e preparation
Place the beans and the sliced potato in a pot, cover with water and cook for about 2 hours at a low heat. Once it is ready blend the beans and the potato with a food processor until it is creamy.

N'crapiate preparation
Brown the onion in olive oil, then add the bean pur`e and the chicory, stew and mix well with a wooden spoon. Serve with toast.

The wine:
This dish is typical of the area, so it is good to taste it with a traditional white wine, well-structured, fresh and with a good fragrance and persistency. This wine is made from Verdeca grapes of the Itria Valley, a very traditional vine variety, which used to be drunk by peasants, above all on Friday, the day in which people ate fava beans and chicory. Taste it in stem glasses at about 12° - 13° C.

By
Ignazio Spinetti - restaurant owner
Martino Convertino - chef
Claudio Sisto - oenologist

Translated by Ilaria Noemi De Carlo