ITALIAN POPULAR CUISINE
La Frisella is a round rusk bread made from barley flour, typical of the Puglia region. Its history is incredibly ancient, as it was already consumed by Phoenician sailors and "crusaders" during their long sea voyages. Formerly moistened by fishermen and sailors directly in seawater and seasoned with cherry tomatoes, today it can be enjoyed with a wide variety of toppings! *Our friselle are baked with olive wood by the "Vignola" oven in Cisternino and seasoned with Puglian Extra Virgin olive oil
* Our starters are seasoned with Puglian Extra Virgin olive oil
Cime di Rapa (turnip greens) are a common vegetable in Southern Italian cuisine, especially in the Puglia region. Their slightly bitter and delicately pungent taste has made them almost legendary and representative of this region in Italy and worldwide!
Originating from Salento, Puccia is a flattened focaccia, traditionally baked in a wood-fired oven. With its crispy crust and soft interior, it's an ideal base for Italian flavors. Its name likely comes from "buccellatum", the bread of Roman legionaries.
La Focaccia Barese is a type of flatbread typical of the city of Bari, made from wheat flour and semolina, and garnished with coarse salt, cherry tomatoes, and sometimes olives. Very airy and much thicker than pizza, its dough is well-suited for stuffing with cheeses, cured meats, and vegetables. The origins of focaccia date back to ancient Greece, but today it has become a gastronomic symbol of Italy, with its dozens of regional and local variations!
Draft 25 / 50 cl
Price: Glass / Carafe / Bottle
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