Tiella e Panzerotti

Typical fried Apulian panzerotto, crescent-shaped. Simple and classic filling with tomato and melted mozzarella. Crispy outside and soft inside.

Fried panzerotto filled with white meat ragù, mozzarella, and parmesan. Rich and savory flavor, juicy texture.

Fried panzerotto with the typical Apulian vegetable, turnip greens, paired with mozzarella. Slightly bitter taste of the vegetables balanced by the cheese.

Fried gourmet panzerotto filled with flavorful caciocavallo cheese and mortadella. A rustic and tasty combination.

Classic fried panzerotto filled with cooked ham and mozzarella. Delicate flavor loved by everyone.

Gourmet panzerotto filled with tender octopus and potatoes, flavored with lemon. A nod to the traditional Apulian sea flavors.

A quarter of a tall and fluffy focaccia, typical of Puglia. Topped with fresh cherry tomatoes and oregano. Oily and flavorful dough.

Whole focaccia, ideal for sharing. Tall and fluffy dough with cherry tomatoes, extra virgin olive oil, and oregano.

Panino traditional pizza dough (puccia) stuffed with Martina Franca capocollo, sun-dried tomatoes, and creamy burrata. A mix of Apulian excellences.

Puccia filled with eggplant parmesan. Rich, juicy, and very substantial.

Puccia filled with 'uccelletti' (typical scamorza cheese or meat morsels) and fresh salad. Rustic flavor.

Puccia with classic filling of cured meat (ham or speck), mozzarella, and lettuce. Simple and fresh.

Vegetarian puccia filled with seasonal vegetables prepared daily. Fresh and genuine taste.

Puccia filled with an octopus and potato salad flavored with lemon. Fresh and flavorful, reminiscent of the sea.

Gourmet puccia with smoked salmon, rocket dressed with lemon, and burrata. Contrast between the smoky flavor, the acidity of the lemon, and the sweetness of the burrata.

Fried leavened dough balls, typical of the Christmas season but always delicious. Soft inside and golden outside.

Pettole topped with fresh tomato, basil, and burrata. A fresh and 'tricolor' version of the classic fritter.

Sweet pettole garnished with Nutella. A greedy and warm dessert.

Fried polenta slices, typical street food from Bari. Crispy, golden, and salty, similar to fries but made from corn.

Daily selection of pasta or soups. Homemade dishes that vary daily.

Meat dish served with a side of vegetables or potatoes. Homemade preparation.

Fish dish served with a side dish. Varies based on the catch or daily availability.

Small portion of mixed vegetables, cooked or raw.

Large portion of mixed vegetables, ideal as a side dish for a main course or as a light meal.

Hot soups of vegetables or legumes. Healthy and nutritious comfort food.

Baked dish of fried eggplant layers with tomato, mozzarella, and parmesan. A classic of Italian cuisine.

Soft baked dish of mashed potatoes enriched with cooked ham and mozzarella. Gratinéed in the oven.

Symbolic dish of Bari. Rice, potatoes, and mussels baked in layers, with onion and tomato. Intense sea flavor.

Short fresh pasta shaped like a shell seasoned with clams. Simple and tasty seafood dish.

Cavatelli served with mussels and fresh cherry tomatoes. A flavorful first course with seafood.

Typical Apulian fresh pasta shaped like an ear, seasoned with tomato sauce, basil, and a sprinkle of aged salted ricotta.

Orecchiette seasoned with a fresh sauce of lightly blanched tomatoes, basil, and salted ricotta. Ideal on warm days.

The quintessential Apulian dish. Orecchiette sautéed with turnip greens (slightly bitter vegetable). Often served with anchovies and chili pepper.

Folded omelette filled with cooked ham and melted mozzarella. Served with fresh salad.

Large mixed salad with various ingredients (vegetables, cheeses, tuna, etc.). Fresh and light single dish.

Mussels cooked in a pot with plenty of black pepper and parsley. Eaten by hand, dipping bread in the sauce.

Shortcrust pastry dessert filled with pastry cream. Typical of Lecce, crumbly outside and creamy inside.

Variation of the pasticciotto with the addition of candied sour cherry inside the cream.

Pasticciotto filled with cream and Nutella. An even more indulgent version.

Local wine served by the glass. Available in white or red.

Classic Italian lager beer. Balanced and refreshing taste.

Italian lager beer in a large format to share or for a long thirst.

Unfiltered Sardinian beer. Cloudy appearance, full body, and moderately bitter taste.

Apulian beer, unrefined version. Rustic and authentic flavor.

The beer of Taranto par excellence. Light and refreshing lager, very popular in Puglia.

Classic aperitif with Prosecco, Aperol, and soda. Sweet-bitter and bright orange.

Variation of the spritz with Campari. More bitter and decisive taste, intense red color.

Blonde non-alcoholic aperitif. Spicy and citrusy taste.

Full-bodied red wine typical of Puglia. Notes of red fruits and spices.

Apulian red wine, likely a younger or lighter version of the black label.

Dry and mineral white wine from Campania. Excellent with fish dishes.

Classic carbonated soft drinks.

Small bottle of mineral water.