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.
Small tasting of tartare, carpaccio and shellfish with their dressing (depending on availability, just ask our staff)
Broad bean purée and chicory chips, aubergine parmigiana with tomato purée and scamorza cheese fondue, fresh giuncatina cheese with sun-dried tomato pesto and basil oil
Tempura cod with cuttlefish ink and stuffed courgette flowers (ricotta, mint and anchovy) in a Panko crust
Selection of local cured meats (Salumificio Santoro) served with "pucce"
Like the casereccio per due, but smaller
Selection of local cured meats (Salumificio Santoro), matured cheese from the Foggia region, smoked burratina cheese, served with "pucce" buns and organic honey (recommended for two)
Hard wheat frisa, mozzarella burrata from Noci, confit tomatoes from Torre Guaceto, basil and lemon.
Knife-cut tartare of podolica "Varvara" served with marinated yolk mayonnaise, caciocavallo cheese chips, hazelnuts and chives
Selezione "Varvara" black pig "bombetta" meat rolls, stuffed with local canestrato cheese and Santoro bacon, served with pork popcorn and "aioli" sauce
Mediterranean octopus* lacquered with honey and soya, served with marinated cherry tomato extract, cucumber, sweet and sour onion, bread balls and octopus
Spirulina seaweed tortelloni filled with amberjack, served with local fish stock, creamy courgette and mint sauce, cacioricotta cheese
Fresh spaghettoni made of Senatore Cappelli flour served with turnip greens* cream, Ionian prawn tartare* and burrata cheese mousse
Beetroot risotto, podolica blue cheese, lemon gel
Burnt wheat orecchiette pasta with podolica meat sauce, masseria caciocavallo cheese fondue and basil oil
Masseria lamb in three variations: leg of lamb terrine with thyme and rosemary, rack of lamb, "gnummarieddi”, served with lamb reduction, apricot compote with thyme and herb potato chips
Selezione "Varvara" pork ribs from Lucania, baked at low temperature and lacquered with honey, ﬁnocchietto and oregano served with compote of candied lemons and "marasciuli*"
Podolica grazing heifer steak, served with roasted cardoncelli mushrooms, parmesan cream and green sauce
Low temperature-cooked cod fillet* served with creamy peas, bergamot gel and puffed potatoes
Roasted aubergine with Torre Guaceto tomato purée and masseria caciocavallo cheese fondue,
Salt cooked potato with herb pecorino cheese,
To be chosen together from the wine-cellar.
To be chosen together from the wine-cellar
Dark chocolate mousse, red fruits, red fruits cream, "copeta"
Dark chocolate sphere with white chocolate and yuzu mousse, rosemary scented pressed biscuit, salted caramel and raspberry gel
Creamy coffee mascarpone, amarascata cherry confiture, crunchy almond and citrus biscuit
Panna cotta filled with mandarin marmalade, lemon curd, dried lemon, almond and citrus crumble
Shortcrust tart with home-made strawberry and raspberry confiture, chantilly cream, strawberry powder and crispy raspberries