Orecchietteria Banfi

Fresh stretched-curd cheese with a soft, creamy heart, served with salted anchovies and lemon zest. The sweet, milky flavor of burrata pairs perfectly with the savory anchovies.

The classic Puglian burrata served with a warm sauce of roasted cherry tomatoes. A simple pairing that enhances the freshness of the cheese.

Creamy burrata accompanied by prized local black pork cured meat. A rich appetizer that combines the sweetness of milk with the savoriness of the cured meat.

Fresh cheese with a soft heart served with aged cured pork neck. The bold flavor of the cured meat contrasts pleasantly with the delicacy of the burrata.

Fried stuffed pasta, similar to a calzone but with a specific shape and dough from local tradition. Crispy outside and soft inside, served very hot.

Classic Puglian street food, a fried pasta half-moon stuffed with tomato and melted mozzarella. Golden and crispy, it should be eaten hot, being careful of the boiling filling.

Typical Puglian fresh pasta shaped like small ears. Dressed with slightly bitter turnip greens, melted cheese, and anchovies for a bold, traditional flavor.

A local version of pasta alla puttanesca, rich with Mediterranean ingredients like olives, capers, and tomatoes. Spicy and flavorful, topped with crumbled crispy bread.

Orecchiette pasta dressed with a fresh and aromatic pesto, enriched with sweet cherry tomatoes and local cheese. A dish that combines herbaceous flavors and crunchy textures.

A tribute to tomato in three different preparations, creating a rich and sweet sauce. Fragrant with fresh basil, it's the essence of Mediterranean cuisine.

A seafood dish that pairs mussels with the creaminess of stracciata cheese. Lemon adds a fresh note that balances the richness of the cheese.

Pork rolls stuffed with flavorful cheese, typical of the Valle d'Itria. They are juicy and savory, served with roasted potatoes.

Very thinly sliced beef, quickly seared and served almost raw. Accompanied by sweet and sour local vegetables for a light and refined dish.

Large beef rolls slowly cooked in tomato sauce. The filling, rich with cured meats and cheeses, makes the meat tender and very flavorful. A traditional Sunday dish from Puglia.

Octopus roasted until crispy on the outside but tender inside. Served on an aromatic potato puree, it's a modern and flavorful seafood main course.

Small octopuses slowly stewed in a rich Mediterranean sauce. Tender and flavorful, ideal to accompany with bread to soak up the sauce.

A humble dish from peasant tradition, vegan and nutritious. The sweetness of the fava bean puree is paired with the bitterness of sautéed chicory. Enjoy by mixing the two ingredients.

Raw seasonal fresh vegetables, dressed with oil and salt. A light and refreshing side dish.

Local vegetables available according to the season. They can be sautéed with garlic and oil or boiled and dressed with lemon.

Potatoes grown in the local sandy soils, known for their flavor. Served in wedges, crispy if fried or soft if baked.

Typical flatbread, topped with cherry tomatoes and oregano, served warm. Soft and oily, it's an excellent side dish or appetizer.

Basket of homemade bread.

A local twist on tiramisu using burrata cream. Sweet, creamy, and with an intense aroma of coffee and chocolate.

Spoon dessert made with sweet cheese cream. Served with crunchy crumbled biscuits and sweet sauce.

Traditional Puglian dessert made of warm puff pastry and cream. The name means 'dirty mouth' because it's difficult to eat without getting powdered sugar and cream on your face.

Soft almond-flavored gelato dessert with a crunchy texture from caramelized almonds. Rich and refreshing.

A traditional end to a meal that pairs dry biscuits for dipping in local sweet wine. You can choose between an aromatic white wine or a full-bodied red.

Selection of homemade dry biscuits. Ideal for snacking at the end of a meal.