A menu to make a trip around the whole Apulian cuisine, here, in Taverna della Gelosia in Ostuni, you will get in contact with new rituals of taste, a never monotonous tradition that winds between appetizers, first and second courses, desserts and excellent wines.
Grilled Crouton with homemade jardinnaire and fried capers.
Vegetables Acquasala with hard wheat apulian frisa
Grilled Aubergine with confit cherry tomatoes and basil
Zollino dried fava beans purée, chicory, cooked must and crunchy bread
Grilled cuttlefish, peas and mint cream, bottarga, potato chips.
Mediterranean red tuna Tartare, black mussels mayo, datterino cherry tomatoes and oregano coulis, olives and capers crumble.
Octopus and vegetables salad, iced celery, bread gravy, anchovies and seawater.
Rolled “Varvara” Lucanian pork fillet, stuffed with canestrato cheese and pancetta served with fried pork rinds flavored with herbs and aioli.
“Varvara” beef tartare, green sauce, sheep ricotta and powdered olive oil.
Hard wheat frisa, mozzarella burrata from Noci, confit tomatoes from Torre Guaceto, basil and lemon.
Local cold cuts platter (Capocollo di Martina Franca, smoked pancetta and salamina), fresh and ripened cheeses served with “pucctedde”, organic honey and jam (recommended for two)
A collection of seven different appetizers among land, sea and vegetables: an overview of Mediterranean and Apulian cuisine.
Troccoli pasta, yellow datterino cherry tomatoes, dried olives and basil.
Freshly made lasagna, Fiordilatte from Noci, basil pesto béchamel and home-style tomato sauce.
Fusilli made with carob flour, local farm lamb genovese and Polignano carrots.
Troccolo pasta made with Russello wheat, yellow tomatoes, Santoro guanciale, canestrato pecorino cheese and black pepper.
Tortelli filled with prawns creamed with buffalo butter, candied tomatoes and dried olives.
Stuffed eggplant made according to tradition, prawns tartare and tomato sauce.
Burnt wheat orecchiette with turnip purée, squids from Porto Santo Spirito, scamorza cheese and black bread.
Locally fished cod filled au gratin with herbs and white wine, friggitello pepper and citrus fruits reduction.
Squid stuffed with potatoes and mussels, pecorino cheese puffed rice and confit tomatoes.
Grilled slice of fish of the day (ask to the staff), grilled eggplants and salted almonds dressing.
Local farm lamb terrine and ribs, lamb sauce made with “Madrigale” wine and grilled peaches.
“Varvara” selection Lucanian honey-glazed pork ribs, fennel and oregano, candied lemon compote and wild mustard.
Scottona Beef PGI grilled on lava stone, homemade canned vegetables and salt potatoes with caciocavallo cheese.
Grilled eggplant with confit tomatoes and light basil cream.
Salt potatoes with aromatic herbs and caciocavallo cheese
From our selection of wines (ask to the staff)
To be chosen together from the wine-cellar
To be chosen together from the wine-cellar.