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Mordi la Puglia con Mastrociccio!
Mordi la Puglia con Mastrociccio!
1 Sandwich of your choise: Capacchione, Perchione, U Bon Bon + 1 portion of Polpett&Pupozz (fried meatballs, semolina and rice flour pupozze fritters) with sauce (made with peppers, potatoes, capers, datterino tomato, fresh parsley, garlic and Pecorino cheese) + 1 drink: Raffo draft beer or soft drink of your choice.
2 Orecchiette of your choice (turnip Orecchiette, Ragù Orecchiette, Datterino and Ricotta Orecchiette or Assassina Orecchiette) + 2 drink: Raffo draft beer or soft drink of your choice
+ 1 Mixed fried fish (400g)
NB. it is possible to request Orecchiette with mussels on the menu with an addition of € 2.00
Addition of € 2 for 1 glass of wine.
1 portion fried fish, 1 semolina maritozzo bread with burratina and Capocollo di Martina Franca, 1 panzerottino tomato and mozzarella DOP, a portion of Polpett&Pupozz (fried meatballs, semolina and rice flour pupozze fritters) with sauce (made with peppers, potatoes, capers, datterino tomato, fresh parsley, garlic and Pecorino cheese) + 1 Spritz or soft drink of your choice.
1 portion of Mussels Orecchiette with yellow cherry tomato, red onion gel, Pecorino cheese + 1 portion of fried mussels with Pecorino cheese, semolina and rice flour fritters accompanied by parsley pesto with garlic and anchovies + 1 drink: Raffo draft beer or soft drink of your choice.
Addition of € 2 for 1 glass of wine.
U Czzal + fried mussels with Pecorino cheese, semolina and rice flour fritters + 1 drink: Raffo draft beer or soft drink of your choice.
1 portion of fried meatballs, with pepper sauce, potatoes, capers, datterino tomato, fresh parsley and garlic, grated pecorino cheese, semolina and rice flour fritters + 1 Raffo beer or soft drink of your choice.
Puccia with meatballs (beef and pork, Pecorino and Grana Padano cheeses, eggs and bread), datterino tomato sauce and Grana Padano PDO, one portion of semolina and rice flour fritters and a beverage of your choice between a fruit juice or a bottle of water.
10 small panzerotto Nostrano (Dough made 100% with Altamura semolina, "Rosso Gargano" tomato, DOP Grana Padano, extra virgin olive oil, and pepper, with DOP mozzarella.)
20 small panzerotto Nostrano (Dough made 100% with Altamura semolina, "Rosso Gargano" tomato, DOP Grana Padano, extra virgin olive oil, and pepper, with DOP mozzarella.)
Burnt orecchiette pasta 100% Altamura semolina characterized by intense and toasted cooking, red date sauce, garlic, burratina, chili pepper, spicy extra virgin olive oil and pepper.
Add just €1 for a warm sandwich made with 100% Altamura semolina.
Orecchiette 100% Altamura semolina, grated hard ricotta, datterino sauce, onion, fresh basil, extra virgin olive oil and pepper.
Add just €1 for a warm sandwich made with 100% Altamura semolina.
Orecchiette 100% Altamura semolina, meat ragù (beef and pork) double-cooked, first steamed and then sautéed in a slow cooking sauce for 5 hours in the Bari style, tomato puree with sautéed onion, carrot and celery, 24-month-old Apulian pecorino cheese, garlic, parsley, extra virgin olive oil and pepper.
Add just €1 for a warm sandwich made with 100% Altamura semolina.
Orecchiette 100% Altamura semolina, stewed turnip greens, double-steamed and then sautéed with garlic and baked tomato, anchovies in olive oil, burratina, crusty bread crumble, and chili pepper.
Add just €1 for a warm sandwich made with 100% Altamura semolina.
Orecchiette 100% Altamura semolina, yellow datterino, 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.
Add just €1 for a warm sandwich made with 100% Altamura semolina.
1 octopus, approximately 300g, double steamed and re-baked, octopus and basil mayo with octopus cooking water, anchovies, lemon pepper, sunflower oil, garlic and fresh basil, grilled aubergines and courgettes, baked potatoes flavored with Murgian herbs, mixed salad and 100% Altamura Semolina bread. Add just €1 for a warm sandwich made with 100% Altamura semolina.
1 Bombetta skewer, double-cooked, first at low temperature and then sautéed in oil and breadcrumbs, grilled eggplant and courgettes, baked potatoes flavored with Murgia herbs, mixed salad, calzone sauce with onion, soy milk and sunflower oil, pepper and Evo oil, 100% Altamura Semolina bread. Add just €1 for a warm sandwich made with 100% Altamura semolina.
100% Altamura Semolina Bread, Bombette double steamed and then deep-fried, fresh burratina, Puglieronata sauce made with baked peppers cooked with red datterino, capers, baked potatoes, fresh parsley, breadcrumbs and garlic, oven-smoked scamorza, Assassina Handmade sauce with tomato and garlic, pepper and Evo oil.
100% Altamura Semolina Bread, Capocollo di Martina Franca, "Poverella" zucchini with wild mint and pepper, caciocavallo slices, Gioia Del Colle DOP Mozzarella, prickly pear glaze, toasted almonds, fresh parsley, pepper, and Evo oil.
100% Altamura Semolina Bread, Apulian Bombette double-steamed and baked with grilled eggplant and zucchini, hanged caciocavallo cheese, Martina Franca capocollo, calzone sauce with wild onion and soy milk, ketchup handmade with brown sugar, tomato and onion, pecorino cheese, fresh parsley, pepper, and Evo oil.
100% Altamura Semolina Bread with Cooked Octopus, double-cooked, first by steam and then in a low-temperature oven, squid and anchovy black garlic 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 by steaming then passed through an oven marinated in pepper and lemon and extra virgin olive oil, ”Cialdella” with baked potatoes flavored with Murgia herbs, low-temperature cooked red onion marinated in Aperol Spritz and baked tomatoes, Gioia Del Colle DOP Mozzarella, Octopus sauce (with octopus cooking water, anchovies, garlic, sunflower oil, fresh basil and pepper), seed grains (pumpkin, flax, sunflower seeds, barley gritz and soft wheat flakes), pepper and Evo oil.
Altamura 100% charcoal semolina bread with fried octopus, double-steamed and then deep-fried, breaded with purple of Polignano carrot flour, steamed turnip greens, smoked scamorza, baked yellow datterino, with wild onion, pitted Bari olives, baked tomato-based Assassina sauce with garlic and slightly spicy olive oil, pepper, and Evo oil.
100% Altamura semolina dough, burrata, octopus carpaccio, green sauce (fresh parsley and anchovies). Squid ink dough, coated with mixed seeds. Seed breading (pumpkin, sunflower, linseed, chia, sesame).
100% Altamura semolina dough, burrata, Martina Franca capocollo smoked in ash wood, onion cooked at low temperature and marinated in Aperol, extra virgin olive oil and pepper.
100% Altamura semolina dough, burrata with meat sauce of beef and pork, tomato sauce, carrot, celery, onion, Apulian pecorino cheese, olive oil and pepper.
100% Altamura semolina dough, burrata, Grana Padano DOP, fresh basil, two textures of oven-baked tomatoes and red datterino sauce with onion.
100% Altamura semolina dough with panko breading, DOP mozzarella, spring onions, olives, baked yellow cherry tomatoes, Apulian pecorino cheese, pepper, and extra virgin olive oil.
100% Altamura semolina dough with activated charcoal, coated in corn breadcrumbs, and featuring yellow cherry tomatoes and mussels, topped with PDO Gioia del Colle mozzarella, 24‑month aged Altamurano pecorino, and a parsley‑and‑anchovy pesto made with garlic, extra virgin olive oil, and pepper.
100% Altamura semolina dough with vegetable charcoal, octopus slow-cooked with garlic, parsley, fresh tomato, and bay leaves, burrata, mozzarella, sun-dried tomatoes, parsley pesto with anchovies, extra virgin olive oil, and pepper.
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, garlic, parsley, extra virgin olive oil, and pepper.
100% Altamura semolina dough, Grana Padano DOP, baked tomatoes, Assassina sauce ("Rosso Gargano" tomato, chili pepper, oil, salt, garlic), with Mozzarella DOP, Masseria “La Calcara” hard ricotta from Altamura.
100% Altamura semolina dough, "Rosso Gargano" tomato, DOP Grana Padano, extra virgin olive oil, and pepper, with DOP mozzarella.
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 accompained by Pupozze and parsley pesto with garlic and anchovies.
6 fried meatballs of beef and pork, pecorino and Grana Padano, eggs and bread, served with calzone mayo.
Portion of 8 fried meatballs (beef and pork, Pecorino and Grana Padano cheese, eggs and bread) served with datterino tomato sauce, marzotica ricotta and basil.
Soft wheat flour type 00, rice flour, sourdough made from soft wheat flour type 0, soy flour, malt extract, wheat gluten, dry yeast, seed oil, iodized salt; served with Apulian ketchup sauce.
Semonila flour 00, fresh tomato, oregano, olives, salt and olive oil.
1 serving of 330g fried fish: squid, cuttlefish tentacles, and shrimp, coated in flour and fried.
semolina pupozze, beef and pork meatballs, pecorino cheese, Grana Padano, eggs, bread, and parsley, Puglieronata sauce (peppers, potatoes, capers, parsley, and garlic)
Marinated octopus carpaccio with parsley oil and lemon pepper, burrata, mixed greens, grilled zucchini and eggplant, oven-baked tomato, oil, pepper, and bread. Add just €1 for a warm sandwich made with 100% Altamura semolina.
Gioia del Colle PDO Mozzarella, burrata, mixed greens, grilled zucchini and eggplant, oven-baked tomato, pepper, oil, and bread. Add just €1 for a warm sandwich made with 100% Altamura semolina.
Capocollo di Martina Franca (a typical pork cured meat smoked from Fragno wood), mixed salad, grilled courgettes and aubergines, baked tomato, parsley, burrata, bread. Add just €1 for a warm sandwich made with 100% Altamura semolina.
Region: Apulia
Wine cellar: Schola Sarmenti
Grape Variety: Negroamaro 100%
Degree: 13.5%
Refinement: a/v
Notes: in the mouth it has a quick and light enjoyment, expanding that fruitiness in a good tasting persistence.
Alberello Pugliese, about 30 years old.
Region: Apulia
Wine cellar: Varvaglione
Grape Variety: Verdeca, Sauvignon
Degree: 12%
Refinement: a/v
Notes: citrus notes of lemon and lime, with floral aromas and hints of wild fennel. Balanced taste, excellent acidity and persistence.
Region: Apulia
Wine cellar: Angiuli Donato
Grape Variety: Verdeca
Degree: 12.5%
Refinement: a/v
Notes: sparkling natural soft typical wine not challenging as tradition is accompanied by fish dishes or as an aperitif.
Region: Apulia
Wine cellar: Angiuli Donato
Grape variety: Black grapes
Degree: 12.5%
Refinement: a/v
Notes: soft pink color, fascinating hints of fruity and intense perfume.
Delicately lively taste.
Region: Apulia
Wine cellar: Schola Sarmenti
Grape Variety: Negroamaro 100%
Degree: 13.5%
Refinement: a/v
Notes: harmonious wine without asperity and with fresh and purposeful fruity articulation.
Slatted around 15 years.
Region: Apulia
Wine cellar: Antonio Pisante
Grape Variety: Black of Troy
Grades: 13%
Refinement: a/v
Notes: hints of cocoa, cherry, plum and berries, delicate floral, soft and welcoming palate with dominant notes of cherry, with a very pleasant and persistent finish.
Region: Apulia
Wine cellar: Varvaglione
Grape variety: Primitivo 90%, Aglianico 10%
Degree: 14%
Refinement: a/v barriques
Notes: vinification with maceration at a controlled temperature of 26°-28°C. After the FML, aging in French tonneaux for at least 3 months. Aromas full of ripe red fruits with pleasant spicy notes. Balanced taste with nice persistence.
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