flavored with saffron, sautéed black cabbage and fried red onion
of fennel and oranges with au gratin mussels and fried olives
with radishes, kohlrabi with grape juice, low-fat yogurt
with yellow melon, sheep’s milk ricotta and dried figs
with pickled grapes, celery mustard and crispy Martina Franca bacon
with cardoncelli mushrooms in scapece, sweet and sour beetroot
with mussels, pumpkin and caciocavallo cheese fondue
with octopus sauce and local turnip greens
with cauliflower, bacon, Cantabrian anchovies and lemon crispy bread
with Regina tomato sauce baked in the oven
with ragout of veal steak pieces and spicy provolone cheese
with chicory cream and mashed red potatoes
with chard, Matera bread sauce and black ink
with tomato baked in the oven sauce and cardoncelli mushrooms
with Jerusalem artichoke, Canestrato pecorino cheese and cooked fig must
with ginger and apple compote
with baked plums
with Matera bread
