A renewed and faithful Apulian cuisine

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.

Entreés
  • Vegan crouton
  • Grilled Crouton with homemade jardinnaire and fried capers.

  • Vegan Acquasala
  • Vegetables Acquasala with hard wheat apulian frisa

  • Grilled Aubergine
  • Grilled Aubergine with confit cherry tomatoes and basil

  • Vegan Entreés
  • Zollino dried fava beans purée, chicory, cooked must and crunchy bread

  • Cuttlefish
  • Grilled cuttlefish, peas and mint cream, bottarga, potato chips.

  • Marinaro
  • Mediterranean red tuna Tartare, black mussels mayo, datterino cherry tomatoes and oregano coulis, olives and capers crumble.

  • Acquasala
  • Octopus and vegetables salad, iced celery, bread gravy, anchovies and seawater.

  • Bombetta XXL
  • Rolled “Varvara” Lucanian pork fillet, stuffed with canestrato cheese and pancetta served with fried pork rinds flavored with herbs and aioli.

  • Podolica tartare
  • “Varvara” beef tartare, green sauce, sheep ricotta and powdered olive oil.

  • Apulian
  • Hard wheat frisa, mozzarella burrata from Noci, confit tomatoes from Torre Guaceto, basil and lemon.

  • Homestyle
  • 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)

  • Mixed appetizers
  • A collection of seven different appetizers among land, sea and vegetables: an overview of Mediterranean and Apulian cuisine.

First courses
  • Vegan troccoli
  • Troccoli pasta, yellow datterino cherry tomatoes, dried olives and basil.

  • Caprese Lasagna
  • Freshly made lasagna, Fiordilatte from Noci, basil pesto béchamel and home-style tomato sauce.

  • Carob
  • Fusilli made with carob flour, local farm lamb genovese and Polignano carrots.

  • «Carbonara»
  • Troccolo pasta made with Russello wheat, yellow tomatoes, Santoro guanciale, canestrato pecorino cheese and black pepper.

  • Tortelloni
  • Tortelli filled with prawns creamed with buffalo butter, candied tomatoes and dried olives.

  • Eggplant 2.0
  • Stuffed eggplant made according to tradition, prawns tartare and tomato sauce.

  • Pasta and turnip greens
  • Burnt wheat orecchiette with turnip purée, squids from Porto Santo Spirito, scamorza cheese and black bread.

Main course
  • Mediterranean
  • Locally fished cod filled au gratin with herbs and white wine, friggitello pepper and citrus fruits reduction.

  • «Riso, patate e cozze»
  • Squid stuffed with potatoes and mussels, pecorino cheese puffed rice and confit tomatoes.

  • Fish of the day
  • Grilled slice of fish of the day (ask to the staff), grilled eggplants and salted almonds dressing.

  • Lamb
  • Local farm lamb terrine and ribs, lamb sauce made with “Madrigale” wine and grilled peaches.

  • Ribs
  • “Varvara” selection Lucanian honey-glazed pork ribs, fennel and oregano, candied lemon compote and wild mustard.

  • Grilled Sirloin
  • Scottona Beef PGI grilled on lava stone, homemade canned vegetables and salt potatoes with caciocavallo cheese.

Side dishes
  • Eggplants
  • Grilled eggplant with confit tomatoes and light basil cream.

  • Herb roasted potatoes
  • Salt potatoes with aromatic herbs and caciocavallo cheese

  • Mixed Salad
Children's menu
  • Fresh orecchiette with tomato sauce
  • Chicken strips with fried potatoes
Beverages
  • House wine 1lt
  • House Wine 0,5lt
  • Glass of wine
  • From our selection of wines (ask to the staff)

  • Menabrea 4,8% 0,33 lt
  • Semplicemente 4,5% (Decimo Primo) 0,33 lt
  • Viandante 5,5% (Decimo Primo) 0,33 lt
  • Alma Dannata 8% (Decimo Primo) 0,33 lt
  • Whisky
  • To be chosen together from the wine-cellar

  • Water
  • Peroni Gluten Free 0,33 4,7%
  • Peroni Gran Riserva 5,2% 0,5 lt
  • Menabrea top Weisse 0,75 5,2%
  • Coke, Fanta, Lemonsoda, Iced tea
  • Rhum
  • To be chosen together from the wine-cellar.