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Mordi la Puglia con Mastrociccio!
Mordi la Puglia con Mastrociccio!
100% apulian Orecchiette, tomato sauce "Rosso Gargano", onion, garlic, stracciatella, chili, spicy olive oil and pepper.
100% apulian orecchiette, grated ricotta cheese, tomato sauce "Rosso Gargano", onions, fresh basil, olive oil and pepper.
100% apulian orecchiette, meat sauce, tomato sauce with fried onion, carrot and celery, stracciatella, Apulian pecorino cheese, parsley, olive oil and pepper.
100% Apulian Orecchiette, turnip greens stewed with garlic and cooked tomatoes, anchovies in olive oil, stracciatella, bread crumble, and pepper.
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Discover 'ORECCHIETTE ALLE CIME DI RAPA,' a dish that embodies the essence of Puglian cuisine at its best, made even more special by the unique touch of Mastrociccio. Imagine 100% Puglian durum wheat orecchiette, perfectly al dente, paired with turnip greens stewed with garlic and fresh tomatoes.
The addition of anchovies in olive oil imparts a sea-like flavor that balances the sweetness of the vegetables, while Stracciatella from Andria adds a creaminess that envelops the palate. But the detail that makes the difference is the tarallo crumble, which lends an irresistible crunch to the dish.
A light sprinkle of black pepper completes this symphony of flavors and textures. 'ORECCHIETTE ALLE CIME DI RAPA' is not just a dish; it's an experience that will introduce you to the most authentic traditions of Puglia. Another irresistible reason to 'Mordi la Puglia e Basta!'
100% Apulian Orecchiette, steamed turnip tops, black cuttlefish garlic sauce, anchovy, lemon zest, stracciatella cheese, and chili threads.
1 Panzerottino,
1 Salty maritozzo with capocollo, stracciatella cheese, and arugula,
1 portion of pupozze with sauces,
1 small Focaccia with mortadella, stracciatella and pistachio,
Mini portion of fish fried
Spritz or beer or soft drink
Vegan or vegetarian variant possible
2 Drinks (draft drinks or water)
2 Orecchiette main course
1 Fried Fish bowl
From €37 to €30
Maritozzo with meatballs (beef and pork, pecorino and Grana Padano, eggs and bread) and Apulian ketchup sauce, 1 serving of pupozze, and a drink of your choice between fruit juice or a bottle of water.
1 octopus, approx. 300g, oven-cooked, Octopus mayonnaise with anchovies, Grilled eggplant and zucchini, oven-roasted potatoes with Murgia herbs, mixed salad greens and Semolina bread croutons
Slow-cooked octopus, fresh tomato, Puglia burrata, octopus mayo with anchovies, roasted tomatoes, wild arugula, extra virgin olive oil, and pepper.
Zampina sausage, crispy friggitelli peppers, hanging caciocavallo cheese, oven-baked gratinated tomato, slightly spicy Assassina sauce.
Baked Apulian Pork Bombette, caciocavallo cheese, grilled eggplants and zucchini, Capocollo di Martina Franca, Fondo Bruno, parsley oil, and black pepper.
Capocollo from Martina Franca, "poverella" style zucchini with wild mint, vinegar, and pepper, caciocavallo cheese, baked giuncata cheese with aromatic herbs from Murgia, prickly pear glaze, toasted almonds, extra virgin olive oil.
Octopus Carpaccio marinated with olive oil and parsley, seed wafer (pumpkin, flax, sunflower, barley grits, and soft wheat flakes), Grana Padano PDO, Mozzarella PDO, pomegranate-marinated apples, fresh basil, extra virgin olive oil, pepper.
Burrata with meat sauce of beef and pork, tomato sauce, carrot, celery, onion, Apulian pecorino cheese, olive oil and pepper.
Burrata, capocollo from Martina Franca, slow-cooked onion with Murgia honey, extra virgin olive oil, and pepper.
Burrata, mortadella Modena, pistachio, evo oil and pepper.
Burrata, Grana Padano DOP, fresh basil, two textures of oven-baked tomatoes and red datterino sauce with onion.
Semolina dough with panko breading, DOP mozzarella, spring onions, olives, baked yellow cherry tomatoes, Apulian pecorino cheese, pepper, and extra virgin olive oil.
Dough made 100% with Altamura semolina and vegetable charcoal, octopus slow-cooked with garlic, parsley, fresh tomato, and bay leaves, burrata, mozzarella, sun-dried tomatoes, pistachio granules, extra virgin olive oil, and pepper.
Dough made 100% with Altamura semolina and tomato, Bari-style meat ragù with "Rosso Gargano" tomatoes, carrot, onion, and celery, with DOP mozzarella, 24-month aged Apulian pecorino, parsley, extra virgin olive oil, and pepper.
Dough made 100% with Altamura semolina, "Rosso Gargano" tomato, DOP Grana Padano, extra virgin olive oil, and pepper, with DOP mozzarella.
Dough made 100% with Altamura semolina and turmeric, DOP Grana Padano, baked tomatoes, Assassina sauce (tomato "Rosso Gargano", chili, olive oil, salt, onion), with DOP mozzarella.
6 fried meatballs of beef and pork, pecorino and Grana Padano, eggs and bread, served with calzone mayo.
Soft wheat flour type 00, rice flour, sourdough made from soft wheat flour type 0, soy flour, malt extract, wheat gluten, dry yeast, seed oil, iodized salt; served with Apulian ketchup sauce.
Semonila flour 00, fresh tomato, oregano, olives, salt and olive oil.
Serving of 7 fried meatballs (beef and pork, pecorino and Grana Padano, eggs and bread) with homemade Assassina sauce (oven-baked tomato sauce with garlic and chili), Barese-style mortadella, and grated cheese.
1 serving of 330g fried fish: squid, cuttlefish tentacles, and shrimp, coated in flour and fried.
Marinated octopus carpaccio with parsley oil and lemon pepper, burrata, mixed greens, grilled zucchini and eggplant, oven-baked tomato, oil, pepper, and 100% semolina crispy bread.
Giuncata cheese, burrata, mixed greens, grilled zucchini and eggplant, oven-baked tomato, pepper, oil, and 100% semolina crispy bread.
Grilled chicken cut, burrata, mixed greens, grilled zucchini and eggplant, oven-baked tomato, Grana Padano DOP cheese and seed crumble, oil, pepper, and 100% semolina crispy bread.
Region: Apulia
Wine cellar: Schola Sarmenti
Grape Variety: Negroamaro 100%
Degree: 13.5%
Refinement: a/v
Notes: in the mouth it has a quick and light enjoyment, expanding that fruitiness in a good tasting persistence.
Alberello Pugliese, about 30 years old.
Region: Apulia
Wine cellar: Varvaglione
Grape Variety: Verdeca, Sauvignon
Degree: 12%
Refinement: a/v
Notes: citrus notes of lemon and lime, with floral aromas and hints of wild fennel. Balanced taste, excellent acidity and persistence.
Region: Apulia
Wine cellar: Angiuli Donato
Grape Variety: Verdeca
Degree: 12.5%
Refinement: a/v
Notes: sparkling natural soft typical wine not challenging as tradition is accompanied by fish dishes or as an aperitif.
Region: Apulia
Wine cellar: Angiuli Donato
Grape variety: Black grapes
Degree: 12.5%
Refinement: a/v
Notes: soft pink color, fascinating hints of fruity and intense perfume.
Delicately lively taste.
Region: Apulia
Wine cellar: Schola Sarmenti
Grape Variety: Negroamaro 100%
Degree: 13.5%
Refinement: a/v
Notes: harmonious wine without asperity and with fresh and purposeful fruity articulation.
Slatted around 15 years.
Region: Apulia
Wine cellar: Antonio Pisante
Grape Variety: Black of Troy
Grades: 13%
Refinement: a/v
Notes: hints of cocoa, cherry, plum and berries, delicate floral, soft and welcoming palate with dominant notes of cherry, with a very pleasant and persistent finish.
Region: Apulia
Wine cellar: Varvaglione
Grape variety: Primitivo 90%, Aglianico 10%
Degree: 14%
Refinement: a/v barriques
Notes: vinification with maceration at a controlled temperature of 26°-28°C. After the FML, aging in French tonneaux for at least 3 months. Aromas full of ripe red fruits with pleasant spicy notes. Balanced taste with nice persistence.
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof