Menu Online - A Locanda tù Marchese

Tasting

“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

Welcome palette with: cold cuts and cheeses of our production, grilled vegetables, potato salty cake, fried (arancini, potato panzerotti and pittule), bruschettoni messapici (with escarole and salted ricotta)
try this, trust me!

Allergens: gluten, lupins, milk and lactose, sulfur dioxide and sulphites.

Palette with mixed appetizers: fried pumpkin with stringy scamorza, fried turnips, fried eggplant meatballs, meatballs of bread with tomatoesn sauce, broad beans and chicory, grilled vegetables

Allergens: gluten, lupins, milk and lactose, sulfur dioxide and sulphites.

Palette with mixed appetizers: pieces of horsen in tomatoes souces, cicore soup with pork, sautéed tomato and friggitelli, peppers or aubergines (stuffed), potato salty cake, potato fried panzerotti

Allergens: gluten, lupins, milk and lactose, sulfur dioxide and sulphites.

Palette with mixed appetizers: pasta omelette, chickpea puree and fried turnips, meatballs with sauce, paparina(poppy plant )parmigiana and fried bread balls

Allergens: gluten, lupins, milk and lactose, sulfur dioxide and sulphites.

Like “a tarlaquario”( big pyramid useless) , our structure with three or two wooden floors will offer you samples of traditional Salento dishes, from the sea and from the land, which will be illustrated at the table. Our cured meats and cheeses and all the hand-made fries are always present … the rest is “cinca te mintu ‘ntaula” (that is, what I put at the table)

Allergens: gluten, peanuts, celery, lupins, crustaceans, soy, celery, molluscs, eggs, milk and lactose, sesame seeds, fish, nuts, sulfur dioxide and sulphites.

Cured meats and cheeses of our production (look at our maturing in the tuff, our cured meats and cheeses have no preservatives, are checked daily and produced with meat and milk from local farms).

Allergens: gluten, lupins, milk and lactose, sulfur dioxide and sulphites.

Friselle, an authentic masterpiece of sobriety, intelligence and flavour, are soaked in water (once in sea water) and seasoned with oil from the mill, local cherry tomatoes, oil and oregano. We enrich them with other condiments such as: rocket, peppers, pickled marine fennel (carusella), in this case they are called “friseddhe ncapunate”. On this palette we add a majestic BURRATA, cured meats, Locanda cheeses and mixed fried foods.

Allergens: gluten, peanuts, celery, lupins, crustaceans, soy, celery, molluscs, eggs, milk and lactose, sesame seeds, fish, nuts, sulfur dioxide and sulphites.

Appetizers

6 pieces, mixed according to availability. Generall:fresh tomatoes, rocket and ricotta salata, strong ricotta and anchovies, lard and spicy sauce (a’ sarsa mmara).

Allergens: gluten, peanuts, celery, sulfur dioxide and sulphites.

arancinetti rice and ragù (meat souce), eggplant meatballs, potato panzerotti and pittule

Allergens: gluten, peanuts, celery, sulfur dioxide and sulphites.

Fresh figs with mozzarella and cooked wine, flavored and cooked in the oven in an earthenware bowl.

Allergens: gluten, peanuts, celery, milk and lactose, sulfur dioxide and sulphites.

This year we picked the courgette flowers at the end of May, filled them with our ricotta cheese and flavored with anchovies… blast chilled, they keep their authenticity and their fresh peasant flavor! (6 mixed flowers)

Allergens: gluten, fish, celery, milk and lactose, sulfur dioxide and sulphites.

The limma is one of the typical shards of Salento, we fill them with mussels and clams, opened “all’ampa” with parsley and garlic.

Allergens: gluten, celery, molluscs, fish, nuts.

sautèed pumpkin, spun scamorza cheese and thyme

Allergens: gluten, milk and lactose, sulfur dioxide and sulphites.

Our “panzerotti te patate” would be potato croquettes. But we made them by hand, the potatoes are only in season, as is the fresh mint! Strictly NICOLA potatoes! Theese are fried!

Allergens: gluten, celery, eggs, milk and lactose, sulfur dioxide and sulphites.

Bites of salted dough, fried and accompanied by wine must, cooked.

Allergens: gluten.

Mixed pork and veal meatballs fried

Allergens: gluten, celery, eggs, milk and lactose.

Fried meatballs stuffed with fried and stringy aubergines.

Allergens: gluten, peanuts, celery, lupins, crustaceans, soy, celery, molluscs, eggs, milk and lactose, sesame seeds, nuts.

Breadcrumbs, ricotta and ricotta forte, pecorino cheese, soft and tasty, fried

Allergens: gluten, eggs, milk and lactose.

meatballs with marinated octopus, lemon and flavorings, fried

Allergens: gluten, eggs, milk and lactose, molluscs

First dishes

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

Allergens: gluten.

“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

Allergens: gluten.

“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

Allergens: gluten.

“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.

Allergens: gluten, eggs, milk and dairy products.

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

Allergeni: glutine, uova, latte e latticini.

“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.

Allergens: gluten, eggs, milk and dairy products, molluscs, crustaceans.

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.

Allergens: gluten, eggs, milk and dairy products, molluscs, crustaceans.

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.

Allergens: gluten, molluscs

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.

Allergens: gluten, milk and dairy products.

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

Allergens: gluten, milk and dairy products.

Pureed fava beans , chicory and olive oil

Allergens: gluten, milk and dairy products, celery.

Chicory, pork meat and Parmiggiano cheese

Allergens: gluten, milk and dairy products, celery.

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

Allergens: gluten, milk and dairy products, celery.

Succulent, with good fresh fish, yellow tomatoes and courgettes, to enjoy our terrace in peace with a classic.

Allergens: gluten, molluscs, celery, crustaceans.

Second courses

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

Allergens: gluten, celery, milk and dairy products, eggs.

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

Allergens: gluten

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

Allergeni: glutine, sedano.

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!

Allergeni: glutine, sedano, uova, latte e latticini.

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

Allergens: gluten, celery, eggs, milk and dairy products.

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!

Allergens: gluten, celery, eggs, milk and dairy products, molluscs

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

Allergens: gluten, celery.

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

Allergens: gluten, celery, molluscs, fish, crustaceans.

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!

Allergens: gluten, celery, fish.

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

Allergens: gluten, celery.