Veal with fig jam, goat milk emulsion, and ‘vin cotto’ reduction

Roasted octopus with crispy Capocollo di Martina Franca, broccoli cream, and cherry tomatoes

Burratina with tomato and basil sauce and soft frisella crumble

Spaghettone made with Senatore Cappelli wheat (Mulino Calogiuri), with Torre Guaceto ‘fiaschetto’ cherry tomatoes.

Pacchero pasta with shrimp and lemon breadcrumbs.

Pasta with Chickpeas, partly fried

Sliced Pezzata Rossa beef with caciocavallo podolico cheese and rocket sprouts

sea bass with wild mustard greens, almond emulsion, and chili oil

Eggplant Parmigiana.

Spumone ice cream

Tiramisù

Lemon Cream Cake

Date, dried fruit, and coconut cake