Bazar Taverna Curdo Meticcia

A thick and rich spread made from smoked eggplants and peppers. The flavor is distinctly smoky, sweet, and savory with a velvety texture. Perfect to enjoy spread on bread or as a shared appetizer.

Crispy fried cigar-shaped rolls, made with thin phyllo dough. Inside they contain a soft filling of spiced potatoes. Eaten warm as a crunchy snack.

Stick-cut potatoes fried until golden. Crispy on the outside and soft on the inside, perfectly salted. A universal side dish to eat with your hands.

Beef Meatballs in Middle Eastern Sauce

Grape leaves stuffed with aromatic rice with herbs. Served with a fresh yogurt sauce and a sprinkle of tangy sumac. A cold appetizer with a complex and refreshing taste.

Small patties made with processed couscous, typical of Kurdish cuisine. They have a granular but compact texture and a delicate cereal flavor. Enjoyed as a light appetizer.

Smooth and thick cream made from blended chickpeas and sesame paste (tahina). Nutty, earthy flavor, slightly sour from the lemon. Eaten by scooping with bread.

Baked phyllo dough pie, filled with escarole and stringy cheese. The crust is thin and crispy, while the inside is soft and flavorful. A classic baked dish from tradition.

Fried chicken meatballs, enriched with pecorino cheese and pistachios. Crispy on the outside and rich in flavor inside thanks to the mixed ingredients. A warm and substantial snack.

A fresh dish halfway between a sauce and a salad, based on carrots and yogurt. Creamy, crunchy with walnuts, and fragrant with mint. Excellent for refreshing the palate.

A breaded and fried pasta timbale, typical of Neapolitan street food. The inside is creamy thanks to the béchamel and rich in filling. It looks like a golden and crispy disc.

Small leavened dough pizza fried in boiling oil. Topped with smoked provola cheese and vegetables. Soft, hot, and flavorful, typical of Neapolitan tradition.

Cold bulgur salad (cracked wheat) and vegetables, similar to panzanella. Enriched with pomegranate seeds for a sweet and sour note. Fresh, light, and aromatic.

Classic pasta dish from the Amalfi coast with fried zucchini and creamy cheese. The sweet flavor of the zucchini is balanced by the savory cheese. A rich and velvety first course.

Crispy fried spiced chickpea patties. Served with flatbread, fresh salad, and yogurt sauce. A complete, spicy, and satisfying dish.

Caciocavallo cheese melted in the oven until stringy. Served hot with a side of seasonal vegetables. A rich dish for lovers of melted cheese.

Hollowed-out zucchini stuffed with a filling of aromatic rice. Cooked until tender and served with yogurt sauce. A delicate and spicy vegetarian main course.

Grilled beef meatballs, rich in oriental spices. Accompanied by wheat, fresh salad, bread, and sauces. A complete main course with a smoky and spicy flavor.

Grilled mixed sheep meat skewers. The meat is flavorful and tender, served with traditional bread and accompanying sauces. Ideal for those who love intense lamb flavors.

Marinated and grilled chicken skewers. Served with a side of rice and sautéed vegetables seasoned with sesame sauce. A balanced dish with juicy white meat and flavorful sides.

Thin bread rolls stuffed with shredded beef and fresh vegetables. Dressed with yogurt and tangy spices. A tasty and practical way to eat meat and bread together.

Pieces of sheep meat sautéed in a traditional pan with tomatoes and sweet green peppers. A rustic and juicy dish, rich in sauce to be enjoyed with bread.

Middle Eastern dessert made of thin layers of phyllo dough and chopped walnuts. The whole is soaked in sweet syrup. Crispy, sticky, and very sweet.

Variation of the classic spoon dessert with ladyfingers and mascarpone cream. Flavored with cardamom for a spicy and exotic note. Creamy and fragrant.

Dessert made from toasted semolina, with a dense and sandy texture. Enriched with dried fruit and sweet spices. A simple but substantial traditional dessert.

Small leavened dough pastries soaked in rum syrup. Soft and spongy, they release the liqueur when bitten. A classic of Neapolitan pastry.

An aperitif cocktail based on prosecco and artisanal bitter. It has a balanced bitter taste with bubbles and herbal notes. Vibrant color and refreshing flavor.

Fruity spritz prepared with pomegranate juice and bitter. Natural sweetness of the fruit with a bitter undertone. Fresh and slightly tart.

Spicy variation of spritz with the addition of ginger beer. Fizzy taste with a spicy and pungent aftertaste. Very thirst-quenching.

Cocktail based on artichoke liqueur and prosecco, corrected with lime. Decidedly bitter and vegetal taste, refreshed by citrus. For those who love strong flavors.

Natural apple juice from Northern Italy. Sweet, clear, and thirst-quenching.

Still or sparkling mineral water.

Pale ale-style Pilsner craft beer. Clean, light, and refreshing taste with balanced malt and hop notes. Easy to drink.

Red IPA (India Pale Ale) craft beer. Characterized by a decisive bitter taste and fruity or resinous hop aromas. Fuller-bodied and more alcoholic than pale ale.

Pale ale-style American Pale Ale flavored with dill. Unique aromatic profile, herbaceous and fresh. Produced with solidarity intentions.

Classic cocktail based on gin and tonic water. Dry, aromatic, and thirst-quenching with juniper notes.

Herbal digestive liqueur served with tonic water. Sweet-bitter and fizzy taste.

Herbal digestive liqueur. Complex and intense flavor, ideal after meals.

Digestive liqueur, probably a local or artisanal variation. Usually sweet and aromatic.

Sweet almond-flavored liqueur. Soft and fragrant taste, similar to amaretto.

Dark liqueur made from walnut husks. Intense, full-bodied, and slightly tannic flavor.

Bitter liqueur made from gentian root. Earthy and very bitter flavor, excellent for digestion.

Alpine herbal liqueur typical of the mountains. Greenish color and balsamic and floral flavor.

Distillate from Italian grape pomace. Strong and dry taste, with woody notes from barrel aging.

Juniper-flavored distillate, in this version with added carob. Dry flavor with sweet notes from the carob.

Clear anise distillate typical of the Middle East. High alcohol content and intense licorice/anise flavor. Often drunk diluted with water and ice.

Natural sparkling wine produced using the ancestral method. Blend of various Italian white grapes. Fresh, lively, and unfiltered.

Natural white wine based on Trebbiano Verde. Authentic, mineral, and fresh taste.

Natural Falanghina from Campania. Dry white wine, with citrus and floral notes.

Natural white wine from Pecorino grapes. Structured, savory, and with good acidity.

Orange wine (macerated on the skins) from Sauvignon Blanc grapes. Amber color, complex and tannic flavor.

Puglian natural rosé wine from Negramaro grapes. Fresh, fruity, and with character.

Natural red wine from rare local grape varieties. Rustic and genuine profile.

Blend of Tuscan red grapes grown naturally. Full-bodied and fruity red wine.

Nebbiolo naturally vinified. Elegant red wine with present tannins and notes of red fruits.

Classic Marche blend in natural version. Balanced, soft, and versatile red wine.

Dark and intense red wine from special grapes. Bold and structured taste.

Aglianico del Vulture, a red wine from Southern Italy. Robust, tannic, with spicy notes.