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.
A collection of seven different appetizers among land, sea and vegetables: an overview of Mediterranean and Apulian cuisine.
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)
Hard wheat frisa, mozzarella burrata from Noci, confit tomatoes from Torre Guaceto, basil and lemon.
“Varvara” beef tartare, green sauce, sheep ricotta and powdered olive oil.
Rolled “Varvara” Lucanian pork fillet, stuffed with canestrato cheese and pancetta served with fried pork rinds flavored with herbs and aioli.
Octopus and vegetables salad, iced celery, bread gravy, anchovies and seawater.
Tortelli filled with prawns creamed with buffalo butter, candied tomatoes and dried olives.
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.
To be chosen together from the wine-cellar.
To be chosen together from the wine-cellar