Menu Online - A Locanda tù Marchese

Puttaniji

“Places in the restaurant”( Coperto) and bread on terrace: 3,00€ each person

“Places in the restaurant”( Coperto) and bread on PRIVE’ terrace: 6,00€ each person

Wooden board composed of different homemade dishes
Sautéed pumpkin with stringy scamorza cheese on top, sautéed turnips, eggplant balls, breadballs with tomato sauce , pureed fava beans covered by chicory, peas and artichokes.

Wooden board composed of different homemade dishes
Homemade cold cuts and cheese mix, mozzarella rolls, grilled vegetables, potato gatteau and mixed fry

Wooden board composed of different homemade dishes
Horse meat chunks, chicory sautéed with pork meat and cheese on top, sautéed tomatoes with friggitelli
(fried peppers), stuffed auberines and peppers, potato gatteau, potatoes fried balls

Wooden board composed of different homemade dishes
Homemade jellied beef, meatballs with tomato sauce, paparina (wild plant) sautéed with
black olives, parmigiana (fried eggplants, tomato sauce, cheese, mortadella, mozzarella cheese), mahed chikpeas and fried turnips, bread balls fried

Wooden waterfall built on three levels with different traditional homemade dishes, seafood and land
dishes. Discover the details!

A large variety of homemade cold cuts and cheese mix from our Locanda
Look at our dry ager, we don’t use additives to prepare our products, daily checked

Wooden board composed of ‘frisa’ (a special Salento salty biscuit), burrata, cold cuts and cheese mix from
our Locanda
‘Frisa or frisella’ , Previously cooked in the oven, then it is cut in half and cooked in the oven a second time
it to become really crunchy. Now how do we eat it? We put it in the water for some seconds and then we
dress it. The original one is dressed with tomatoes, olive oil, salt and oregano. We usually enrich it with
different flavours respecting its simplicity.

Antipasti

6 pieces of toasted bread topped by chef’s caprice! Usually: fresh chopped tomatoes, rocket and Grana
Padano, strong ricotta and anchovies, spicy sauce and lard

Fresh figs with mozzarella and cooked wine, flavored and cooked in the oven. Just.. don’t lose it!

sautèed pumpkin, spun scamorza cheese and thyme

fried panzerotti of potatoes
A delicious finger food very typical here in Salento. Croquette made with potatoes, eggs, a mix of cheese

A delicious finger food very typical here in Salento. Pittule are made with flour, water, yeast and herb

fried meatballs

fried eggsplants balls

fried breadballs

fried octopusballs

Primi Piatti

ORECCHIETTE” WITH TURNIP GREENS
Typical Apulian homemade pasta, the name is due to their shape, that recall the shape of the ears
(orecchie). We cream our orecchiette with turnip greens

“ORECCHIETTE” WITH TURNIP GREENS, FIGS AND SCAMORZA CHEESE
Typical Apulian homemade pasta, the name is due to their shape, that recall the shape of the ears
(orecchie). We cream our orecchiette with turnip greens, figs and scamorza cheese

“ORECCHIETTE” WITH TURNIP GREENS AND CLAMS
Typical Apulian homemade pasta, the name is due to their shape, that recall the shape of the ears
(orecchie). We cream our orecchiette with turnip greens clams

“SAGNE NCANNULATE” WITH MEATBALLS
Typical Apulian homemade pasta, a long and twist shaped pasta that we cream with tomato sauce,
pecorino cheese and little meatballs. One of the most typical type of pasta in Salento.

“CICIRI E TRIA” WITH SALENTO BROCCOLI
A chickpeas soup with “tria” (a typical Apulian homemade pasta, partially fried) with Salento broccoli.

“CECAMARITI” WITH SHRIMPS AND MUSSELS
Housewives used to cook this dish for their husbands (mariti) who were very hungry. It’s a very poor dish,
perfect to fill easily the stomach. We have enriched the recipe with shrimps and mussels.

BUCKWHEAT “GNOCCHI” WITH BEANS AND MUSSELS
A delicious pasta soup with gnocchi, that is an Italian pasta, combined with beans and mussels. The flavours
of the land and those ones of the sea meet up here to create a perfect match.

BARLEY “MARITATI” WITH CUTTLEFISH AND CLAMS
Typical Apulian homemade pasta, “maritati” literally means “married”… but why? It has an ancient
symbolic meaning. In “maritati” you’ll find two different kind of pasta: orecchiette and michiareddhi. The
shape of the first one is a symbol of female sexuality, and the shape of the second one is the symbol of
male sexuality.

MINCHIAREDDHI” WITH TOMATO SAUCE AND HORSE MEAT
Typical Apulian homemade pasta, with an elongated shape and pierced insid. We cream it with tomato
sauce, strong goat ricotta and pieces of horse meat.

“GNOCCHI” WITH ‘NDUJA AND STRACCIATELLA
An Italian potato pasta that we cream with yellow tomatoes, ‘nduja (a spicy Calabrian salami) and
Stracciatella cheese

Pureed fava beans , chicory and olive oil

Chicory, pork meat and Parmiggiano cheese

is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked.

“TAGLIATELLE” WITH SHRIMPS, ZUCCHINI AND MUSSELS

Secondi Piatti

NONNA TETTA’S MEATBALLS WITH TOMATO SAUCE
Mop up your plate with our bread!

HORSE MEAT PIECES “IN PIGNATA”
‘Pignata’ is a special cooking mode… the meat is cooked for some hours in their own fat with tomato sauce
and spices so the meat becomes tender and testier

GROUND SNAILS
You can choose to have them simply sautéed with olive oil and onions or instead enriched with sautéed
tomatoes.

BREADBALLS WITH TOMATO SAUCE
Stale bread crumbs, sheep’s ricotta and a sprinkle of pecorino cheese aged 24 months. It is a poor dish but
really tasty!

BREADED AND FRIED LAMB CUTLETS
A different way to experience lamb meat. For sure crunchy and tasty!

MUSSEL SOUP “A “PPUPPETEGNE CU LA FRISEDDHA”
A mussel soup with a special Salento salty biscuit that becomes softer with the mussel sauce. A match to
be discovered!

PORK RIB, COOKED WINE, FIGS AND WALNUTS
Our tradition meets gourmet…. Succulent, juicy, inviting!

-“CACIUCCO SALENTINO”, A FISH SOUP
A very ancient recipe that recall the flavour of the bread, the real one, accompanied by squid, prawns,
mussels, clams, octopus and shrimps.

OCTOPUS WITH POTATOES “IN PIGNATA”

‘Pignata’ is a special cooking mode… the octopus and the potatoes are cooked for some hours in a special
pan so the fish becomes very soft and tasty. The exciting smell is only the first step to this culinary
adventure!

FRIED OCTOPUS
Good, simple and fried….. of course!

Braceria

GRILLED PORK SAUSAGE

GRILLED SALENTO MEATROLLS
Beef enrolled with capocollo from Martina Franca and scamorza cheese inside

GRILLED LAMB “GNOMMAREDDHI”
Lamb entrails rolls

MIXED GRILL
A mix of different kind of grilled meat: beef, horse, pork, gnommareddhi, Salento meatroll, pork sausage

GRILLED CHICKEN

GRILLED BEEF SLICE

GRILLED HORSE NECK

Carne Frollata

FEMALE SCALF FIORENTINE STEAK
Most valuable part of the back of the bovine, at the level of the loin. A fine piece of florentine steak is
immediately recognizable by the typical heart shape that includes tenderloin and sirloin. Accompanied by
aromatic sauces and side dish.

PICANHA
picanha is the cut corresponding to the "rump of beef" or "undercut tip." It is a triangular-shaped cut, lined
on one side with about 1cm thick fat.

FEMALE SCALF ENTRECOTE
Posterior part of the loin. Being naturally low in connective tissue, it is quite tender, not too fatty, although
this may vary according to trimming, breed, and rearing method. Accompanied by aromatic sauces and side
dish

FEMALE SCALF FILET
is the cut of meat obtained from the lower part of the animal's back, that is, the loin. Since this cut is never
affected by any particular movement of the animal, it remains tender when cooked. Accompanied by aromatic sauces and side dish

RIB OF VEAL OR HORSE
Cut of meat from the front of the loin, one of the most prized cuts of veal after tenderloin and T-bone
steak.Accompanied by aromatic sauces and side dish.

Contorni

GREEN OR MIXED SALAD
Mixed with tomatoes, radicchio, green salad and carrots

TRADITIONAL SALAD
With chickpeas, tuna, wild fennel in vinegar, radicchio and olives

SAUTE’ED TOMATOES AND FRIGGITELLI (fried peppers)

Verdure

SAUTèED PAPARINA WITH BLACK OLIVES
Paparina is a wild vegetable discovered in the postwar period. It has an intense and sweet taste. Cooked
with rumex or broccoli to exalt its flavour!

SAUTèED TURNIPS
Sweet, soft, creamy and spicy… the prerequisites to taste this typical vegetable at its best.

SANAPUDDHI WITH OLIVE OIL AND LEMON
“sanapuddhi” is the mustard plant, a wild vegetable that grows in uncultivated fields, very widespread in
Salento territory. It has a slightly bitter and a little spicy taste. It is the ideal side dish to accompany grilled
meat. Originally located in Asia, it was then introduced into the Mediterranean basin of the Greeks. Indeed
it is a typical dish also in other areas of the Mediterranean basin like Sicily.

SAUTèED ZANGUNI
“zanguni” is the dandelion, a wild vegetable. Let us tell you a little story… Plinio Il Vecchio wrote that the
legendarian Greek hero Teseo ate this plant before facing the Minotaur who lived in the labyrinth of Crete.
Anciently, the leaves of this plant were believed to be able to revive and restore the strength of humans
and animals: in fact, they have purifying and diuretic and anti-rheumatic properties.

SAUTèED OR BOILED CHICORY
Wild chicory, small and tender, like most bitter vegetables, has depurative , diuretic and stomach-boosting,
liver-stimulating, bitter tonic and laxative properties. In ancient times this vegetable was held in high
esteem and was never absent from the tables of the Romans.

BOILED BEETS
wild beets are tasty when cooked in soup with tomatoes. Sweet and tantalizing, soft and ideal to
accompany any main course and soften semolina bread in their broth.

Legumi

CHICKPEA “IN PIGNATA”

BEANS “IN PIGNATA”

Bevande

SOFT DRINKS IN CANS

Coke, Coke Zero, Coke light, Fanta, Sprite

Water 1LT carbonated or natural

Drinking water treated by natural and carbonated microfiltration is served and used in this establishment
(L.D. No.181 of 23/6/03)

1LT HOUSE WINE
white (malvasia or muscateddha), sparkling primitivo rosé, dry negramaro rosé, red(negroamaro,
primitivo, amabile). Our suppliers are local farmers or local companies including San Pancrazio and
Produttori di Manduria.

1/2 LT HOUSE WINE

white (malvasia or muscateddha), sparkling primitivo rosé, dry negramaro rosé, red(negroamaro,
primitivo, amabile). Our suppliers are local farmers or local companies including San Pancrazio and
Produttori di Manduria.

GRAPPA OF YOUR CHOICE
barricata, white negroamaro malvasia

ALCOHOLIC INFUSIONS
To choose from: 13 herbs, bay, artichoke, carob, fennel, limoncello, myrtle, rosemary, thyme, lemon
thyme. All our infusions are made with fresh herbs and fruits from our garden, which after months of
steeping in alcohol release their aromas!

SPIRITS OF YOUR CHOICE
aleatico, barricata grape , lemon, , sambuca barricata

Vini in Bottiglia

WHITE Fiano-Winery- L’Archetipo
Synergistic agriculture
Appelation: PGI Salento Fiano.Grape variety: Fiano Minutolo 100%.
Soil composition: clay and loam soil, very rich of siliceous gravel and humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book
“The philosophy of freedom”.
Vineyard area: 2 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic
Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 7,5 tons per ha.
Harvesting: hand-picking grapes, half September.
Alcohol by volume: 13 % vol.

WHITE “Greco Bianco”-Winery- L’Archetipo
Synergistic agriculture
Appelation: PGI Salento Greco bianco.
Grape variety: Greco Bianco 100%.
Soil composition: clay and loam soil, very rich of siliceous gravel and humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book
“The philosophy of freedom”.
Vineyard area: 2 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic
Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 9 tons per ha.
Harvesting: hand-picking grapes, half September.
Alcohol by volume: 12,5 % vol.

WHITE “Verdeca Sette Lune”- Winery- L’Archetipo
Synergistic agriculture
Appelation: PGI Salento Verdeca.
Grape variety: Verdeca 100 %.
Soil composition: clay and loam soil, very rich of siliceous gravel and humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book
“The philosophy of freedom”.
Vineyard area: 2 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic
Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 22 years.
Yield per hectare: 9 tons per ha.
Harvesting: hand-picking grapes, the end of September.

Alcohol by volume: 11,5% vol.

ROSE Primitivo-Rosato L’Archetipo
Product of Synergistic Agriculture
Appelation: PGI Salento Primitivo.
Grape variety: Primitivo 100 %.
Soil composition: red Mediterranean soil very rich of siliceous-calcareous fine gravel (up to a depth of 6
meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book
“The philosophy of freedom”.
Vineyard area: 6 hectares cultivated according to the criteria of Synergistic Agriculture and ICEA Organic
Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 22 years.
Yield per hectare: 7 tons per ha.
Harvesting: hand-picking grapes, early days of September.

ROSE Rosalbòre- Negroamaro Rosato DOC-Salice Salentino DOP- Winery S.Pancrazio
Aroma: intense bouquet, broad and floral. Hints of red fruits, strawberry, raspberry and cherry;
Taste: full, soft, perfect balance between freshness and savoriness. Fine taste with excellent olfactory
persistence;
Alcohol content: 13.50% vol;
Recommended pairings: appetizers, first courses, fish soups, white meats and fresh cheeses

Abbinamenti consigliati: antipasti, primi piatti, zuppe di pesce, carni bianche e formaggi freschi

ROSE Aka-Winery Produttori di Manduria

Grapes:Primitivo;
Alcohol 13%vol;
Coral pink color, crystal clear, anticipates the good structure of the wine, with a fragrant fruity scent ,
expressing with a distinct intensity hints of red apple, fresh wild strawberries and raspberry; the palate is
dry, gives a pleasant pseudo-caloric sensation , soft with a perceptible note of freshness.
Pairings:cured meats and medium-aged cheeses, potato panzerotti, dry pastas with robust white meat
gravies , fish soups or roasted fish.

ROSE “Susumaniello”- Winery- L’Archetipo
Denomination: IGP Salento Susumaniello.
Varietal: 100 % Susumaniello.
Soil type: sandstone and pelite with considerable presence of gravel, sand and small pebbles, and good
presence of Humus.
Training form: "Free counter-espalier" in honor of a book by Rudolf Steiner entitled "Philosophy of
Freedom."
Vineyard area: 2 ha conducted with the criteria of Synergistic Agriculture and ICEA organic certification.
Plant density per hectare: 4'545 plants per ha.
Average age of vines: 8 years.
Yield per hectare: 70 q.li/ha.
Harvest: manual harvest, mid-September.

ROSE PRIMITIVO

Product of Synergistic Agriculture
Appelation: PGI Salento Primitivo.
Grape variety: Primitivo 100 %.
Soil composition: red Mediterranean soil very rich of siliceous-calcareous fine gravel (up to a depth of 6 meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 6 hectares cultivated according to the criteria of Synergistic Agriculture and ICEA Organic Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 22 years.
Yield per hectare: 7 tons per ha.
Harvesting: hand-picking grapes, early days of September.

RED “Njuru maru” – Winery- L’Archetipo
NIURU MARU
Synergistic agriculture
Appelation: PGI Puglia Negroamaro.
Grape variety: Negroamaro 100 %.

Soil composition: sandstone and pelite soil, very rich of fine gravel, sand and small cobblestone; very rich of
humus. The clay layer and silt give soil a good water content, drained from cobblestone and gravel. This soil
came from carbonatic land orogenesis, called “fossa bradanica”.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book
“The philosophy of freedom”.
Vineyard area: 2 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic
Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 8,5 tons per ha.
Harvesting: hand-picking grapes, half October.
Alcohol by volume: 13 % vol.

RED “Aglianico” – Winery- L’Archetipo
Synergistic agriculture
Appelation: PGI Puglia Aglianico.
Grape variety: Aglianico 100 %.
Soil composition: red Mediterranean soil very rich of siliceous-cal-careous fine gravel (up to a depth of 6
meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus. Vine training
system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy
of freedom”.
Vineyard area: 4 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic
Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 22 years.
Yield per hectare: 6 tons per ha.Harvesting: hand-picking grapes, first 10 days of October.
Alcohol by volume: 13,5 % vol.

RED “Primitivo Mistico”-Winery- L’Archetipo
Synergistic agriculture
Appelation: PGI Salento Primitivo.
Grape variety: Primitivo 100 %.
Soil composition: red Mediterranean soil very rich of siliceous-cal-careous fine gravel (up to a depth of 6
meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book
“The philosophy of freedom”.
Vineyard area: 6 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic
Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 4 tons per ha.
Harvesting: hand-picking grapes, first 10 days of October, grapes dried on vines.
Alcohol by volume: 16,5 % vol.

RED Salum Negram-Primitivo- Winery- S.Pancrazio
Color: deep ruby red with violet hues Nose: complex scent of ripe red fruits, jam, delicate vanilla notes
with chocolate and coffee finish Taste: smooth, enveloping sip punctuated by silky tannins, harmonious,
lingering, balanced finish Serving temperature: 16°-20° C Alcohol content: 14.50% Vol Recommended
pairings: excellent with Mediterranean main courses, red meats and cheeses

ROSSO Campo Appio Negroamaro- Winery- S.Pancrazio
Nose: intense and persistent aroma of red berries, jam, roasting and light notes of licorice Taste: full,
excellent balance between softness and alcohol content. A robust wine with soft tannins that enhance
great persistence and finesse Alcohol content: 14.00% vol Recommended pairings: Mediterranean and
spicy cuisine, cured meats, pasta dishes with sauce, roasts, game, aged cheeses

ROSSO Malvasia Dolce-Winery- S.Pancrazio
Nose: perfume of ripe red fruits, black cherry jam, dates, dried figs and hints of cocoa; Taste: sweet and
persuasive, warm, soft, enveloping finish characterized by lingering notes of cooked fruit; Alcohol
content: 13.00% vol; Recommended pairings: suitable at the end of a meal with desserts and almond
paste. Interesting meditation elixir. Try with spicy and blue cheeses.

ROSSO Passione d’Italia RISERVA DOC Salice salentino-Winery- S.Pancrazio
Nose: very intense and broad bouquet with hints of red fruits in which cherry and plum prevail, with
hints of toast and vanilla complemented by barriques; Taste: warm, robust and elegant. Full flavor,
persuasive aroma from soft tannins and toasty notes, lingering finish; Alcohol content: 15.00% vol.;
Recommended pairings: important first courses, roast meats, game, aged cheeses and dried fruits.

RED Elegia-Winery- Produttori Vini di Manduria

PRIMITIVO RISERVA DOP -Grape:Primitivo barrique ; Alcohol 14.5%vol; Ruby color with intense garnet
reflections , the bouquet is fruity and complex of red-fleshed fruits(raspberry, blackberry) in balanced
fusion with the decisive spicy notes of wood; on the palate it is dry, warm, soft, tannic rounded by the
gustative range dlle toasted notes. Pairings: a psato wine that goes well with savory, structured dishes such
as our spicy cured meats and cheeses, pork, roasts and meat-based first courses.

RED Rivo di Liandro-Salice Salentino Negroamaro Riserva-Winery- S.Pancrazio

Nose: intense and persistent with hints of red fruit, elegant notes of vanilla, cloves, cocoa and sweet toast.
A light balsamic note closes the olfactory sensory journey Taste: dry and soft, well supported by a noble
fine and elegant tannic component Serving temperature: 18°-20° c. Alcohol content: 13.50% vol.
Recommended pairings: first courses with rich sauces, soups, roast meats and strong cheeses

SPUMANTE Bianco – Moscatello Selvatico Dolce-Winery- L’Archetipo
SWEET SPARKLING WINE VINTAGE
Synergistic agricultural cultivation
Appellation: IGP Salento, Quality Sparkling Wine.
Grape variety: Moscatello selvatico 95% + Moscato a berry red 5%.
Soil type: clay-loamy with presence of siliceous crushed stone; rich in humus.
Training form: "Free counter-espalier" in honor of a book by Rudolf Steiner entitled "Philosophy of
Freedom."
Vineyard area: 1 hectare conducted with the criteria of Synergistic Agriculture and ICEA organic
certification.
Plant density per hectare: plants per hectare.
Average age of vines: 21 years.
Yield per hectare: 80 q.li\ha
Harvest: harvested by hand, first decade of September.
Alcohol content: 10 + 3.5% vol.

SPUMANTE Bianco-Marasco Brut"-Winery- L’Archetipo
BRUT NATURE MILLESIMATO
Synergistic agricultural cultivation
Appellation: IGP Salento, Quality Sparkling Wine.
Grape variety: 100% Maresco (native Apulian grape variety).
Soil type: sandstone and pelite with considerable presence of gravel, sand and small pebbles, and good
presence of Humus.
Training form: "Free counter-espalier" in honor of a book by Rudolf Steiner entitled "Philosophy of
Freedom."
Vineyard area: 2 hectares conducted with the criteria of Synergistic Agriculture and ICEA organic
certification.
Plant density per hectare: 4'545 plants per hectare.
Average age of vines: 7 years.
Yield per hectare: 70 q.li/ha.
Harvest: harvested by hand, second week of September.
Alcohol content: 12% vol.

SPUMANTE Rosè -Susumante Brut-Winery- L’Archetipo
ROSE BRUT
I.G.P. SALENTO MILLESIMATO
Synergistic agricultural cultivation
Appellation: IGP Salento Rosé, Quality Sparkling Wine.
Grape variety: 100% Susumaniello (native Apulian grape variety).
Soil type: sandstone and pelite with considerable presence of gravel, sand and small pebbles, and good
presence of Humus.
Training form: "Free counter-espalier" in honor of a book by Rudolf Steiner entitled "Philosophy of
Freedom."
Vineyard area: 2 hectares conducted with the criteria of Synergistic Agriculture and ICEA organic
certification.
Plant density per hectare: 4'545 plants per hectare.
Average age of vines: 7 years.
Yield per hectare: 70 q.li/ha.
Harvest: harvested by hand, first week of September.

Dolci

LOCANDA TIRAMISù
Our tiramisu is daily made by mom Luisa, with ladyfingers and mascarpone cheese and fresh eggs!

HANDCRAFTED SPUMONI
From morning to night, any time is ideal to taste this traditional dessert characterized by a heart of sponge
cake and liqueur and homemade ice cream, usually hazelnut, chocolate or pistachio.

SUMMER ZEPPOLA
A kind of baked cream puff, filled with custard on top. In our summer version they are filled with cream and
chocolate ice cream or with cream ice cream and dehydrated sambuca cherries (Zeppola Zambuco)

NA COSA TUCE TUCE
A mix o traditional biscuits and fruit in alcohol( sambuca cherries, rum apricots, acine allu spiritu) with two
glasses of homemade liquor included.

FRUIT AND ICE CREAM

seasonal fruit with variegated ice cream

homemade cakes and pies

lemon sorbetto

We made three different and very creeeeemy chooses: Nutella& Choccolate, Espresso Taste ore Almond taste

Coperto e pane

3,00 €

“Lu feu”

10,00 € per person (min. 2 people)

Entreè della casa

10,00 € per person (min. 2 people)

“U patrunu”

10,00 € per person (min. 2 people)

“A crianza”

10,00 € per person (min. 2 people)

“Cinca te mintu ‘ntaula”

16€ per person (min. 2 people)

Tagliere di salumi e formaggi della Locanda

15€ per person (min. 2 people)

“Frisellata”

15€ per person (min. 2 people)

Bruchette miste

6,00 €

Fichi in carrozza

8,00 €

Abbuffata di cozze e vongole

12,00 €

Zucca con scamorzone filante e timo

8,00 €

8,00 €

Panzerotti te patate

8,00 €

Pittule cu lu cottu

6,00 €

Polpette di carne

8,00 €

Polpette di melanzane

8,00 €

Polpette di pane fritte

6,00 €

Polpette di polpo

8,00 €

Orecchiette cime di rapa

10,00 €

Orecchiette cime di rapa, fichi e scamorza

12,00 €

Orecchiette cime di rapa e vongole

15,00 €

Sagna ‘ncannulata con le polpettine

13,00 €

Ciciri e tria con i mugnuli

12,00 €

Cecamariti con gamberi e cozze

14,00 €

Gnocchi di grano saraceno con fagioli e cozze

14,00 €

Maritati d’orzo del contadino con seppia e vongole

15,00 €

Minchiareddhi al sugo di pezzetti di cavallo

13,00 €

Gnocchi ‘nduja e stracciatella

12,00 €

Fave e Cicorie

10,00 €

Minescia te cicore

8,00 €

Parmiggiana

12,00 €

Tagliatelle gamberi, zucchine e cozze

15,00 €

Polpette al sugo di carne della nonna Tetta

12,00 €

Pezzetti di cavallo

12,00 €

Moniceddhi

25,00 €

Polpette di pane al sugo

10,00 €

Costolette di agnello panate e fritte

14,00 €

Zuppa di cozze a “ppuppetegne cu la friseddha”

14,00 €

Costata di maiale, vincotto, fichi e noci

12,00 €

Caciucco salentino

10,00 € per person

(min. 2 people)

10,00 € per person

(min. 2 people)

10,00 € per person

(min. 2 people)

10,00 € per person

(min. 2 people)

16€ per person

(min. 2 people)

15€ per person

(min. 2 people)

15€ per person

(min. 2 people)

30,00 €

Circa 500gr

18,00 €

Circa 300gr

25,00 €

Circa 300gr

30,00 €

Circa 300gr

20,00 €

Circa 400gr