The flavors of the typical Apulian.
From appetizers offering, for example, rock octopus topped with grilled Brindisi artichoke in oil, chickpea puree and nostrana mint or burrata stuffed with pink prawns with roasted nostrano pistachio and soncino, moving on to first courses with the signature dish of this place being spaghettino with fresh anchovies and clams on tarallo powder above and below and grated lemon, or the classic orecchiette with sautéed turnip greens with anchovies and chili.
Moving on to fish main courses, the swordfish bombette with eggplant and sweet provolone cheese au gratin or the cornucopia of Mediterranean sea bass poached with escarole and clam sauce.
For meats, other dishes include the Pugliese meat grill with gnumareddi, bombette di Cisternino, local lamb and sausage from Martina Franca baked in the oven. Not forgetting also pucce with various ingredients (for example, octopus or shrimp, or with hamburger and capocollo). Desserts, such as pasticciotto leccese, conclude this gastronomic journey.
