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Mordi la Puglia con Mastrociccio!
Mordi la Puglia con Mastrociccio!
1 sandwich of your choice between Capacchione, Mascalzone, U BomBon + 1 portion of Polpett&Pupozz (fried meatballs, semolina and rice flour fritters) with sauce (made with peppers, potatoes, capers, cherry tomatoes, fresh parsley, garlic and a drizzle of Pecorino cheese) + 1 drink of your choice between Raffo Ricetta Originale draft beer or a soft drink.
1 portion of fried fish, 1 maritozzo made with 100% Altamura semolina with burrata and Capocollo di Martina Franca, 1 panzerottino with tomato and DOP mozzarella, 1 portion of Polpett&Pupozz (fried meatballs, semolina and rice flour fritters) with sauce (made with peppers, potatoes, capers, cherry tomatoes, fresh parsley, garlic and a drizzle of Pecorino) + 1 Spritz or 1 beer or 1 soft drink of your choice.
2 Orecchiette pasta of your choice (orecchiette with turnips, orecchiette with ragù, orecchiette with cherry tomatoes and ricotta, and orecchiette all'assassina) + 2 drinks (Raffo Ricetta Originale draft beer or soft drink of your choice) + 1 Mixed fried fish platter (400g)
N.B. Orecchiette with mussels can be ordered from the menu for an additional €2.00
Glass of wine + €2.00
1 serving of Orecchiette with Mussels, yellow datterino tomatoes, red onion gel, and pecorino cheese + 1 serving of fried mussels with pecorino cheese and pupozze (fried semolina and rice flour fritters) served with parsley pesto, garlic, and anchovies + 1 drink (Raffo Ricetta Originale draft beer or a soft drink of your choice).
Glass of wine + €2
1 U Czzal panzerotto + 1 portion of fried mussels with pecorino cheese and pupozze (fried semolina and rice flour fritters) accompanied by parsley pesto with garlic and anchovies + 1 drink between Raffo Ricetta Originale draft beer or a soft drink of your choice.
Maritozzo with meatballs (beef and pork, pecorino and Grana Padano cheese, eggs and bread), datterino tomato sauce and Grana Padano DOP, 1 portion of pupozze (fritters with semolina and rice flour) and a drink of your choice: fruit juice or a bottle of water.
10 Nostrano panzerottini (100% Altamura semolina dough, "Rosso Gargano" tomatoes, Grana Padano DOP, extra virgin olive oil and pepper, with DOP mozzarella).
20 Nostrano panzerotti (100% Altamura semolina dough, "Rosso Gargano" tomatoes, Grana Padano DOP, extra virgin olive oil and pepper, with DOP mozzarella).
100% Altamura semolina bread, Bombetta skewer double cooked first at low temperature and then sautéed in oil and breadcrumbs, fresh burrata, Puglieronata sauce made with oven-roasted peppers cooked with red datterino tomatoes, capers, oven-roasted potatoes, fresh parsley, breadcrumbs and garlic, oven-smoked scamorza cheese, handmade Assassina sauce with tomato and garlic, pepper and extra virgin olive oil.
100% Altamura semolina bread, Martina Franca capocollo smoked over oak wood, "poverella"-style courgettes with wild mint and pepper, slices of caciocavallo cheese, Gioia Del Colle DOP mozzarella, prickly pear glaze, toasted almonds, fresh parsley, pepper, and extra virgin olive oil.
100% Altamura semolina bread with double-cooked octopus, first steamed and then baked at a low temperature, garlic, squid ink and anchovy sauce, 100g burrata, baked tomato, parsley pesto with anchovies, extra virgin olive oil and lemon pepper.
100% Altamura Semolina Bread, with Octopus Carpaccio, double cooked, first steamed and then baked, marinated in pepper, lemon and extra virgin olive oil, “Cialdella” with baked potatoes flavoured with Murgia herbs, red onion cooked at low temperature marinated in Aperol Spritz and baked tomatoes, Gioia Del Colle DOP Mozzarella, Octopus sauce (with octopus cooking water, anchovies, garlic, sunflower seed oil, fresh basil and pepper), grains of seeds (pumpkin seeds, flax seeds, sunflower seeds, barley grit and soft wheat flakes), pepper and extra virgin olive oil.
100% Altamura semolina bread with charcoal, double-steamed and deep-fried fried octopus, breaded with corn, steamed turnip tops, smoked scamorza cheese, baked yellow datterino tomatoes with sponsale onion, pitted Bari olives, Assassina sauce made with baked tomatoes, garlic, and slightly spicy olive oil, pepper, and extra virgin olive oil.
100% Altamura Semolina Bread, Apulian Bombette with Sponsale, Gin-infused Fennel, Pecorino Cream, Crunchy Salad, Paprika Tarallo Crumble, EVO Oil
Orecchiette pasta made with 100% Altamura semolina, characterized by intense, charred cooking, with a sauce of red datterino tomatoes, garlic, burrata cheese, chili pepper, spicy extra virgin olive oil, and pepper.
A hot 100% Altamura semolina sandwich costs €1.
Orecchiette pasta made with 100% Altamura semolina, double-cooked meat ragù (beef and pork), first steamed and then slowly cooked for 5 hours in a Barese-style sauce, tomato puree with sautéed onion, carrot, and celery, 24-month-old Apulian pecorino cheese, garlic, parsley, extra virgin olive oil, and pepper.
A warm 100% Altamura semolina sandwich is €1.
Orecchiette pasta made with 100% Altamura semolina, grated hard ricotta, cherry tomato sauce, onion, fresh basil, extra virgin olive oil, and pepper.
A warm 100% Altamura semolina sandwich is €1.
Orecchiette pasta made with 100% Altamura semolina, double-steamed turnip tops sautéed with garlic and roasted tomatoes, anchovies in olive oil, burrata cheese, crispy bread crumble, and chili pepper.
A warm 100% Altamura semolina sandwich is €1 more.
Orecchiette pasta made with 100% Altamura semolina, yellow datterino tomatoes, mussels, 24-month-aged pecorino cheese, toasted almond flakes, parsley pesto with anchovies, steamed onion gel marinated in Aperol Spritz, extra virgin olive oil, garlic, and pepper.
€1 for a warm 100% Altamura semolina sandwich.
100% Altamura semolina dough, burrata, octopus carpaccio, salsa verde (fresh parsley and anchovies). Squid ink dough, seed-breaded. Seed-breaded (pumpkin, sunflower, chia, flax, sesame).
100% Altamura semolina dough, burrata, Bari-style meat ragù (beef and pork), tomato puree, carrot, celery, onion, 24-month-aged Apulian pecorino cheese, garlic, extra virgin olive oil, and pepper.
100% Altamura semolina dough, burrata, Martina Franca capocollo smoked over oak wood, low-temperature cooked onion marinated in Aperol, extra virgin olive oil, and pepper.
Steamed turnips
Slightly spicy killer sauce and Gioiella burrata
1 whole octopus (approximately 300g), steamed twice and then baked, octopus and basil mayo with octopus cooking water, anchovies, lemon pepper, sunflower oil, fresh basil, and garlic, grilled eggplant and zucchini, baked potatoes flavored with Murgia herbs, mixed salad, and 100% Altamura semolina croutons.
+ €1 for a hot 100% Altamura semolina sandwich.
1 skewer of Bombetta, cooked twice, first at a low temperature and then tossed in oil and breadcrumbs, grilled eggplant and zucchini, baked potatoes flavored with Murgia herbs, mixed salad, calzone sauce with onion, soy milk and sunflower oil, pepper and extra virgin olive oil, 100% Altamura semolina croutons.
+ €1 for a hot 100% Altamura semolina sandwich.
Breaded mussels (with 00 flour, wheat flour, parsley, pecorino cheese, pasteurized eggs, seed oil, salt, rice flour, sourdough starter made from type 0 soft wheat flour, soy flour, malt extract, wheat gluten, iodized salt) and fried, accompanied by Pupozze (fritters made with semolina and rice flour) and parsley pesto with garlic and anchovies.
Beef and pork meatballs, pecorino, Grana Padano, eggs, bread and parsley, Puglieronata sauce (peppers, potatoes, capers, parsley, and garlic) and Pupozze (fritters with semolina and rice flour).
1 350g portion of fried fish: squid, cuttlefish tufts, and prawns, floured and fried + breaded mussels (with 00 flour, wheat flour, parsley, pecorino cheese, pasteurized eggs, seed oil, salt, rice flour, type 0 soft wheat flour sourdough starter, soy flour, malt extract, wheat gluten, iodized salt) and fried.
10/12 Fried beef and pork meatballs, pecorino and Grana Padano cheeses, eggs and bread, served with calzone mayo.
Fritters made with type 00 soft wheat flour, rice flour, type 0 soft wheat flour sourdough starter, soy flour, malt extract, wheat gluten, dried yeast, seed oil, iodized salt. Served with Apulian ketchup.
Re-milled semolina, 00 flour, fresh tomato, oregano, pitted olives, salt, and extra virgin olive oil.
100% Altamura semolina dough with vegetable charcoal, low-temperature cooked octopus (with garlic, parsley, fresh tomato), burrata, mozzarella, tomato in oil, parsley pesto with anchovies, extra virgin olive oil, and pepper.
100% Altamura semolina dough with panko breading, sponsale, pitted olives, baked yellow datterino tomatoes, 24-month-aged Apulian pecorino cheese, pepper and extra virgin olive oil, with DOP mozzarella.
100% Altamura semolina dough, Grana Padano DOP, baked tomatoes, Assassina sauce (Rosso Gargano tomatoes, chili pepper, oil, salt, garlic), with DOP mozzarella, hard ricotta from Masseria “La Calcara” in Altamura.
100% Altamura semolina dough with tomato, Bari-style meat ragù (beef and pork) with "Rosso Gargano" tomatoes, carrot, onion, and celery, with DOP mozzarella, 24-month-aged Apulian pecorino cheese, garlic, parsley, extra virgin olive oil, and pepper.
100% Altamura semolina dough with vegetable charcoal and corn breading, yellow datterino tomatoes, mussels, with Gioia Del Colle DOP mozzarella, 24-month Altamura pecorino cheese, parsley pesto with anchovies, garlic, extra virgin olive oil and pepper.
100% Altamura semolina dough, "Rosso Gargano" tomatoes, Grana Padano DOP, extra virgin olive oil and pepper, with DOP mozzarella.
Martina Franca capocollo smoked over Fragno wood, mixed salad, grilled zucchini and eggplant, baked tomatoes, parsley, burrata, and 100% Altamura semolina croutons.
A hot 100% Altamura semolina sandwich costs €1.
Marinated octopus carpaccio with parsley oil and lemon pepper, burrata, mixed salad, grilled zucchini and eggplant, baked tomatoes, oil, pepper, and 100% Altamura semolina croutons.
€1 for a hot 100% Altamura semolina sandwich.
Gioia Del Colle DOP mozzarella, burrata, mixed salad, grilled zucchini and eggplant, baked tomatoes, pepper, oil, and 100% Altamura semolina croutons.
€1 for a hot 100% Altamura semolina sandwich.
Region: Puglia
Winery: Varvaglione
Grape variety: 90% Primitivo, 10% Aglianico
Alcohol content: 14%
Aging: a/v barriques
Notes: Vinification with maceration at a controlled temperature of 26°-28°C. After malolactic fermentation, the wine ages in French tonneaux for at least 3 months. Full-bodied aromas of ripe red fruits with pleasant spicy notes. Balanced flavor with a lovely lingering finish.
Region: Puglia
Winery: Antonio Pisante
Vine Variety: Nero di Troia
ABV: 13%
Aging: a/v
Notes: Hints of cocoa, cherry, plum, and berries, delicate floral notes, a soft and welcoming palate, with dominant cherry notes, and a very pleasant and persistent finish.
Region: Puglia
Winery: Schola Sarmenti
Vine Variety: 100% Negroamaro
ABV: 13.5%
Aging: a/v
Notes: It has a quick and light palate, expanding its fruitiness with a good finish.
Apulian bush vine, approximately 30 years old.
Region: Puglia
Winery: Schola Sarmenti
Vine Variety: 100% Negroamaro
ABV: 13.5%
Aging: a/v
Notes: A harmonious wine without harshness and with a fresh and assertive fruity structure.
About 15 years old.
Region: Puglia
Winery: Varvaglione
Grape Variety: Verdeca, Sauvignon
Alcohol Content: 12%
Aging: a/v
Notes: Citrus notes of lemon and lime, with floral aromas and hints of wild fennel. Balanced flavor, with excellent acidity and persistence.
Region: Puglia
Winery: Angiuli Donato
Grape variety: Verdeca
Alcohol content: 12.5%
Aging: a/v
Notes: Naturally sparkling, smooth, typical, undemanding wine, traditionally paired with fish dishes or as an aperitif.
Region: Puglia
Winery: Angiuli Donato
Variables: Black grapes
ABV: 12.5%
Aging: a/v
Notes: Pale pink color, captivating fruity notes and an intense aroma.
Delicately lively flavor.
Full-bodied yet easy-drinking, with a warm aroma of malt and caramel imparted by the traditional "triple decoction" production process. It pairs perfectly with meat-based main courses, cured meats, and aged cheeses.
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof