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.
Mashed broad beans and chicory chips, aubergine parmigiana with tomato puree and scamorza 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, tomato powder
Knife-beaten ‘Varvara’ selection podolica tartare, 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
Extra Virgin Oil-lacquered octopus* with barattieri melon salad, bread and octopus balls, baked cherry tomatoes, sweet and sour onion and red date coulis
Tortellone pasta stuffed with turnip tops and grouper, fish reduction, liquid mozzarella
Spaghettoni Senatore Cappelli with creamy pepper sauce, smoked stracciatella cheese, crunchy crusco pepper, thyme and rosemary oil
Whipped yellow cherry tomato risotto, burrata di Noci cheese, scampi tartare*, basil powder
Burnt wheat orecchiette pasta with podolica meat sauce, masseria caciocavallo cheese fondue and basil oil
Masseria lamb in three variations: lamb leg terrine with thyme and rosemary, rib racks, ‘gnummarieddi’, served with lamb reduction, peach compote with thyme and herb potato chips
Pork ribs from Lucania ‘Varvara’ selection baked at low temperature and lacquered with honey, fennel and oregano served with candied lemon compote and ‘marasciuli’ greens
Podolica heifer steak with rocket pesto, caciocavallo cheese and Torre Guaceto semi-dried tomatoes
Cod fillet cooked at low temperature with potato foam, confit cherry tomatoes, finely chopped olives
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