Puglia is the heel of the Italian boot.

Olive groves that have stood for a thousand years, a coastline that doesn't end, food born of farmers, shepherds and fishermen who never had much and made the best of everything.

For the whole of June, our kitchen is cooking through it. Four dishes, one wine, no compromises.

puglia INSPIRED MENU

ANTIPASTO

Panzerottini

The street food that defined Bari before pizza did.

Pillowy fried half moons stuffed with melting mozzarella and slow cooked tomato. The way nonna makes them on the Puglia coast.

PRIMO

ORECCHIETTE, CIME DI RAPA & SALSICCIA 

The dish every Pugliese mother passes down.

Fresh orecchiette tossed in a cime di rapa cream with anchovy, fennel sausage braised in Primitivo, and a crunchy parsley breadcrumb. Simple, deep, unmistakably Puglia

SECONDO

BOMBETTE DI MARTINA FRANCA

From the butcher shops of Martina Franca.

Pork coppa rolled around a paste of pecorino, garlic and parsley with melting caciocavallo and capocollo. Pan seared, finished in the oven, served with Alba's roast potatoes and a Primitivo jus.

DESSERT

MUSTAZZOLI AL CIOCCOLATO

Puglia's oldest sweet, made by hand.

Spiced biscuits with almond, coated in dark chocolate and finished with vincotto. A recipe that has crossed Pugliese kitchens for centuries.