MENSANA Masseria Urbana

Typical tall and soft focaccia from the Puglian tradition. It has a slightly crispy crust and a soft interior, often topped with cherry tomatoes and oregano. Enjoyed as an appetizer or snack.

Focaccia stuffed with a rich filling of melted cheese, mushrooms, and aged lard. Savory taste and soft texture.

Historic dish from Salento combining cooked chickpeas and pasta (part boiled, part fried). Enriched with spicy 'nduja for a bold flavor and contrasting textures.

Fresh spun paste cheese with a creamy heart of cream and stracciatella. Served with sweet cherry tomatoes and aromatic croutons. Sweet and milky taste.

Grilled Tosella cheese paired with autumn flavors like pumpkin and honey. A dish that balances sweetness and savoriness.

Selection of local specialties from the Valle d'Itria: fine cured meats like Capocollo and fresh dairy products like nodini (mozzarella). Perfect for sharing.

Local interpretation of a taco, with spicy stewed meat served on Sardinian crispy bread and Puglian cheese. Intense and spicy flavor.

Fried baby squid served in a traditional paper cone ('cuoppo'). Crispy and flavorful, accompanied by a fresh citrus mayonnaise.

Fresh raw tuna cut with a knife, served with crispy fava beans and creamy stracciata cheese. A fresh dish that plays with textures.

Vegetarian dish with roasted pumpkin and mushrooms, enriched with an exotic coconut sauce. Sweet and earthy flavors.

Pork rolls stuffed with cheese and cured meats, classic Puglian street food. Juicy and flavorful.

Octopus slowly stewed in a terracotta pot ('pignata') with tomato sauce, potatoes, and olives. Served with dried Japanese tuna for an extra umami touch.

Baked amberjack fillet, served with truffle mashed potatoes and fresh fennel. Delicate and refined taste.

Grilled prime cut of beef, served with a sweet sauce based on local Negroamaro red wine. Tender and juicy meat.

The signature dish of Puglia: fresh orecchiette pasta with sautéed turnip greens and crunchy tarallo crumbs. Bold flavor with a slightly bitter note.

Small ball-shaped semolina pasta (similar to large couscous) dressed with potatoes, mussels, and pecorino cheese. A meeting of sea and land flavors.

Short pasta dressed with a rich meat sauce (cheek), asparagus, and a fresh hint of lemon. Flavorful and aromatic.

Fresh pasta dressed with diced swordfish, pistachio pesto, and sun-dried tomatoes. A dish rich in Mediterranean flavors.

Elongated Calabrian fresh pasta served with a white ragù of mixed meats and mushrooms, flavored with licorice powder. Complex and aromatic taste.

Long egg pasta dressed with amberjack fish, black kale, and bottarga (dried fish roe). Intense and savory marine flavor.

Potatoes cut and baked until golden, flavored with garlic. Simple and crispy.

Dark leafy green vegetable, first boiled and then sautéed in a pan with oil and garlic. Bitter and flavorful taste.

Thick cream obtained from prolonged cooking of dried beans. A humble traditional dish, sweet and velvety.

Broccoli baked and gratinated with parmesan, served with mustard and honey sauce. Sweet and savory taste.

Savoy cabbage slowly stewed in a pan with sun-dried tomatoes. Soft and flavorful side dish.

Typical sweet from Salento: shortcrust pastry filled with cream, served warm. Crispy on the outside and creamy on the inside.

Famous Italian spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream. Sweet, creamy, and energizing.

Cold cheesecake on a biscuit base, garnished with seasonal sauces or fruit. Fresh and delicious.

Baked apple dessert covered with crunchy butter dough crumbs. Served warm, it offers a pleasant contrast of textures.

Fried pizza dough served sweet with hazelnut cream and fresh stracciatella cheese. A rich and indulgent dessert.

Soft and round red wine, with notes of red fruits.

Elegant Piedmontese red wine, with fine tannins and floral aromas.

Light and fruity red wine from Alto Adige (Schiava).

Refined red wine with notes of berries and delicate spices.

Sicilian volcanic wine, mineral and structured.

Full-bodied and spicy Puglian red wine, from native grapes.

Typical Salento red, warm and enveloping with hints of ripe fruit.

Organic Sicilian red wine.

Intense and peppery Sicilian Syrah.

Structured, powerful, and fruity Primitivo di Manduria.

Intense, soft, and persistent Puglian red wine.

Wine from an ancient Puglian grape variety, fresh and rich in color.

Robust and tannic red wine from central Italy.

Elegant Piedmontese red wine, with fine tannins and floral aromas.

Elegant and long-lived Pinot Noir from Alto Adige.

Pure Nero d'Avola, intense and structured.

Tuscan Bordeaux-style blend, elegant and international.

Organic Tuscan noble wine, fragrant and harmonious.

Chianti Classico Riserva, iconic Tuscan wine with a dry and traditional taste.

Glass of white wine.

Glass of red wine.

Glass of rosé wine.

Glass of sparkling wine.