Typical tastes of Puglia.
Beginning from the appetizers, which present for example octopus accompanied with grilled artichoke in oil of Brindisi, purée of chickpeas and local mint or burrata filled with pink king prawn, toasted local pistachio and soncino (kind of salad). Then the first courses with the symbol of this restaurant: thin spaghetti with fresh anchovies and clams on and under a powder of tarallo (circled baked snack) and lemon or the classical orecchiette (fresh pasta) with broccoli rabe sautéed with anchovies and chili pepper.
Passing to the second courses with fish, swordfish with gratin aubergine and sweet provola (cheese) or the Mediterranean bass with escarole and clams sauce.
As concerns meat, among the other dishes, grilled Pugliese meat with gnumareddi, meat of Cisternino, baked local lamb and sausage of Martina Franca. Not to forget also the pucce (Pugliese bread) with various ingredients (for example octopus and prawn or with hamburger and capocollo). To conclude this culinary journey the cakes, like the pasticciotto of Lecce.