Chef Demaride Campanile

"Frisa" typical Apulian bruschetta with onion, tomato, basil and vinaigrette

Aubergine parmigiana (mozzarella, tomato, basil)

Platter of local cured meats served with fried pasta, spicy pepper sauce and caramelized onion

Peppered with mussels with croutons

Flame caciocavallo served with honey and pear sauce

Typical Bari recipe: Riso, patate e cozze ( rice au gratin with mussels and potatoes )

Broad beans and wild chicory with bread croutons with extra virgin olive oil

Vegetable soup basil scented

Bean soup with pork rinds

Spaghetti with mussels and cherry tomatoes

Mezzi rigatoni in two consistencies with chickpea cream, chilli pepper and rosemary

Orecchiette with tomato, caciocavallo and basil

Stewed rabbit hunter style

Beef roll with tomato

Mackerel terrine with potatoes and black olives

Baked stuffed aubergines au gratin (vegetarian dish)

Pasticciotto Leccese

Zeppola di San Giuseppe with cream and black cherry

Tacos with stracciatella, sautéed chicory and sea urchin pulp

Sesame amberjack tartare served with curry mousse and green apple powder

Sea ​​bream carpaccio with raspberry vinaigrette and fennel salad

Tortelli stuffed with caciocavallo cheese and black pepper served with prawn bisque and beaten red prawns

Spaghetti with clams and sea asparagus garnished with lemon zest

Turbot fillet in an almond crust, served with wild chicory and yellow tomato cream

Lemon and mint parfait on almond cream

Selection of local cured meats (Martinafranca capocollo, raw ham, Naples salami)

Selection of hard and soft cheeses (Taleggio, gorgonzola, Asiago ect) accompanied by jam and fresh fruit

Pancakes served with maple syrup and chocolate with seasonal fruit salad

Focaccia: white with rosemary and classic with tomato

Stuffed omelets or scrambled eggs

Sweet and savory sandwiches (stuffed in different ways)

Seasonal mixed salad with grilled chicken

Beef and vegetable skewer

Cappuccino, coffee and orange juice

Chocolate cake, homemade biscuits, tarts filled with jam

Seasonal fruit

Mozzarella stuffed with cooked ham / tuna

Mixed fried seafood: shrimp, cuttlefish, anchovies

Sea ​​cicadas au gratin

Puree with broad beans and field chard

Polenta scagliozze with sauteed cardoncello mushrooms

Sea ​​bass roulade in zucchini crust with basil sauce

Zuppa del casale: mix of cereals and legumes cooked according to tradition

Orecchiette with turnip tops

Spaghetti with broccoli and toasted almonds

Wheat grains with seafood, a traditional recipe from the south east of Bari

Baked potatoes, rice and mussels au gratin: typical dish of the Bari tradition

Rabbit with cardoncelli sauce

Bowler of cisternino: pork roll with sweet onions

Beef bites with slow-cooked tomato, shaded with red wine and aromatic herbs

Sardines stuffed with parmesan, parsley, lemon and garlic served with rosemary and lemon sauce

Cuttlefish stuffed with baked seafood meatballs, served with a light tomato and pea sauce

Pasticciotto Leccese

Sporcamuss: typical Apulian dessert filled with custard

"Frisa" typical Apulian bruschetta with onion, tomato, basil and vinaigrette

Thyme-flavored broad bean purée with grilled octopus and turnip greens with chilli pepper

Martinafranca capocollo with burrata and typical Apulian focaccia

Savory tarts with stracciatella cheese, chopped red shrimp and lemon zest

Fresh oysters with vegetable gremolada marinated with citronette

Sea ​​bream carpaccio with raspberry vinaigrette and fennel salad

Octopus salad with parsley mashed potatoes

Scapece zucchini roll

Salmon mousse with avocado salad served on crystal pan

Cardoncelli mushrooms sautéed on Apulian tarallo soil and herbs

Beef tartare with truffle mousse

Typical platter of local cold cuts with caramelized onions and fried pasta

Crispy poached egg served with pea soup, pecorino chips and mint

Mussels and oysters au gratin

Meatballs of couscous and vegetables served with saffron sauce

Salty puffs stuffed with marjoram-flavored stracciatella mousse, sea bass carpaccio marinated in pepper served with a light black olive sauce

Baby octopus braised in tomato and red wine served with corn polenta croutons

Chickpea purée, burrata cream, served with chopped red prawns scented with rosemary

Stuffed mussels with parsley, garlic, breadcrumbs and parmesan braised in tomato sauce

Chickpea cake roll filled with goat cheese mousse served with tomato coulisse and speck chips

Tripe roll stuffed with chilli, parsley and garlic served with confit tomatoes

Salmon tartare with guacamole and bread leaves

Filled panzerottini with tomato, mozzarella and basil

Mini wraps stuffed with raw ham, stracciatella and rocket

Cannelloni homemade ricotta e spinaci

Homemade pappardelle served with burrata cream tomatoes and red prawns

Cavatelli alla marinara with rocket

Orecchiette with burrata cream, chopped red prawns and lemon

Linguine with fresh tomato, Argentine shrimp served with wild rocket pesto

Mezzemaniche with chickpea cream and crispy speck, scented with rosemary

Homemade tortelli stuffed with potatoes, chives served with cream of semi-seasoned caciocavallo, scented with truffles

Savory pancakes stuffed with cooked ham mousse, served with sautéed seasonal vegetables and thyme-flavored bechamel

Homemade mezzelune stuffed with turnip greens and ricotta, served with anchovy and chilli flavored whey

Sorrentine-style potato gnocchi, au gratin with tomato and mozzarella

Pizza

Chicken skewers with vegetables with a side of new potatoes with rosemary accompanied by aioli sauce and a spicy pepper sauce

Grilled lamb marinated with herbs and accompanied by seasonal vegetables and baked potatoes

Beef steak with caciocavallo cream, rocket, cherry tomatoes and balsamic vinegar

Horse roulade braised with tomato

Fillet of sea bream served with olive sauce, thyme and lemon seasonal side dishes included

Crispy porchetta stuffed with aromatic herbs scented with white wine

Beef stew in red wine, with juniper berries and cloves

Stuffed cuttlefish served on courgette cream

Potato crusted sea bass served with lemon and rosemary sauce

Seafood stew (according to availability of the period) with tomato, olives, capers and oregano

Turkey pockets stuffed with stracchino cheese and crispy dried tomatoes, served with aioli sauce

Panna cotta with white chocolate and red fruits with seasonal fruit salad

Tart with custard and fresh fruit

Tasting of hard cheeses with jam and fruit

Tiramisù

Chocolate fondant with soft heart served with fruit and vanilla ice cream

Tiramisu with chocolate and hazelnuts

Millefeuille with custard with seasonal fruit

Parfait with three chocolates