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.
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.
Tortelli filled with prawns creamed with buffalo butter, candied tomatoes and dried olives.
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.
Grilled eggplant with confit tomatoes and light basil cream.
Salt potatoes with aromatic herbs and caciocavallo cheese
To be chosen together from the wine-cellar
To be chosen together from the wine-cellar.