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Our menu
BUFALA
9,00€
Italian tomato puree with DOP buffalo mozzarella from Campania, garnished with fresh basil leaves and a drizzle of extra virgin olive oil.
CHI SEMINA RACCOGLIE
9,00€
Putignano fiordilatte mozzarella, sliced fresh eggplant, julienne
of zucchini, baked red tomatoes, and Rosso Gargano yellow datterino tomatoes, served with fresh basil leaves and extra virgin olive oil.
CICCIO CAPRESE
8,00€
Baked dough seasoned with extra virgin olive oil, salt, oregano and rosemary, topped with fresh arugula leaves, concassé red tomato
and hand-shredded fiordilatte mozzarella
CONTESSA
10,00€
Baked Italian tomato puree, raw hand-shredded DOP buffalo mozzarella from Campania, Rosso Gargano yellow datterino tomatoes, fresh basil leaves, dried oregano, and extra virgin olive oil.
FIOCCO DI NEVE
8,00€
Fiordilatte mozzarella, concassé red copper tomato, fresh rocket leaves, shavings of local cacioricotta, and a drizzle of extra virgin olive oil.
FONDUTA
12,00€

Melting mozzarella and blue cheese, the dish features homemade cheese fondue, shavings of locally sourced cacioricotta, caramelized red onion, and a whole smoked burrata in the center, topped with a sprinkling of typical Putignano farinella.
MADAME
10,00€
Fiordilatte mozzarella, Rosso Gargano yellow datterino tomatoes, and julienned zucchini, served with fresh rocket leaves, local stracciatella, and grated lemon zest.
MARGHERITA
6,00€
Italian tomato puree with fiordilatte mozzarella from the Artigiana dairy in Putignano
MARGHERITA CHIC
8,00€
Fiordilatte mozzarella on a creamy cheese fondue with concassé red tomatoes and Rosso Gargano yellow datterino tomatoes, served with fresh basil leaves, a pinch of dried oregano and a drizzle of extra virgin olive oil.
SAPORI DI MASSERIA
10,00€
Melting mozzarella, blue cheese, smoked scamorza, topped with parmesan shavings, chopped hazelnuts, and cherry jam.
VEGANA
10,00€
Creamed artichoke soup, sliced ​​fresh aubergines, fresh mushrooms sprinkled with breadcrumbs, topped with fresh arugula leaves, crunchy almond petals, sun-dried red tomatoes, powdered dehydrated Leccino olives, and a drizzle of extra virgin olive oil.
 
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