Trulli Puglian

Antipasto, either Primo or Secondo, Dolce – €85 per person

Antipasto, Primo & Secondo, Dolce - €90 per person

Antipasto Pugliese

The Antipasto is my favourite part of a Southern Italian meal. Essentially it is a tasting menu for the area with (in this case) 8 small dishes based on seasonal, local produce. I will choose a selection of antipasti for you based on what is looking best at the market or fruttivendolo (greengrocers). Below are some of the items I like to include. There will be local cheeses and cured meats, but the majority of the dishes will be totally or almost vegetarian. If you do not eat Parmesan please let me know in advance. If there is anything you would particularly like to try (or can’t bear the thought of eating) let me know.

Polpette di Pane– the most delicious bread and cheese fritters V

Polpette di Carne – mini meatballs

Frise al Pomodoro, Peperoni e Basilico – Puglian rusks with tomatoes, peppers and basil V or VV on request

Frittata di Prezzemolo, Menta e Zucchini– a thin frittata with oodles of parsley, mint and courgette V

Fried Sweet Olives with Tomato (only in September, a very local speciality) VV

Insalata di Zucchini - fried or griddled courgette salad VV

Fiori di Zucchini Ripieni – ricotta, pistachio and lemon filled courgette flowers in a tempura batter V

Marinated Anchovies with lemon, olive oil,. garlic and a hint of chilli

Frigitelli al Pomodoro small green peppers, cooked with tomato, basil and olive oil VV

Caponata di Melanzane– sweet sour concoction of aubergine, tomato, olives and capers, actually from Sicily, but too good to leave out VV

Parmigiana di Melanzane – layers of aubergine, mozzarella and tomato baked in the oven (also available as a main course)

Caponata di Zucca – sweet and sour mix of squash, celery, raisins and tomato, topped with flaked almonds VV

Insalata di Cardoncelli e Borlotti – Cardoncelli mushroom and borlotti beans salad VV

Griddled Chilli & Garlic Squid

Capocollo di Martina Franca – cured pork shoulder, a speciality of nearby Martina Franca

Burrata with Nectarine, Almond and Rocket Salad - one of Puglia’s great gifts to the world, a mozzarella shell filled with creamy mozzarella shreds

Young Pecorino or Giuncata with Honey & Pistachios - giuncata is a local fresh curd cheese

Pomodori scattarisciati, Stracciatelli e Acciughe - cherry tomato jam, creamy mozzarella shreds and anchovies

Primo:

Orecchiette alle cime di rapa – the classic Puglian pasta dish, little ear-shaped pasta with ‘turnip top’ greens (usually includes anchovies, but can be omitted for vegetarians/vegans) NB *fresh cime di rapa is only available mid-September onwards, before that they will be frozen. They still taste molto buono.

Orecchiette alla Manduriana - little ear-shaped pasta with meatballs and Primitivo wine, from Manduria, the centre of Primitivo wine production

Foglie di Olive al San Giovani - Olive leaf pasta with cherry tomatoes, anchovies, olives, capers and chillis (we can leave out the anchovies to make this vegetarian and vegan) Potentially V/VV

Pasta al Forno con polpette di carne, Mozzarella, Prosciutto Cotto e Mortadella (6 people minimum) – baked pasta with meatballs, mozzarella, ham and mortadella

Ciceri e Tria – freshly-made pasta, two ways, with chickpeas. Half of the pasta is cooked in the chickpea, rosemary and vegetable broth, the rest crisply deep fried and piled on top. VV

Cavatelli ai Ceci Neri – cavatelli pasta with black chickpeas, tomato, green beans and basil VV

Pasta al Sugo di Polpette di Pane e Melanzane (V) - pasta with aubergines and cheese fritters, in tomato sauce

Secondo Served With Seasonal Vegetables or Salad:

Bombette al Formaggio e feggatini alla braccia - little rolls of pork or beef filled with cheese, pancetta and parsley, little bundles of liver and herbs, griddled, seared or grilled

Grilled Marinated Caciocavallo wrapped in Aubergine V

Local Fish, griddled or roast with oregano, chilli, fennel, cherry tomatoes

Pollo al Forno - garlicky lemon-roast spatchcocked chicken with olives, capers, fennel, peppers & potatoes

Altamura Caramelised Onion Pie with Olives, Sundried Tomatoes or Gorgonzola V / VV

Parmigiana di Melanzane oven-baked layers of tender aubergine, with mozzarella, tomato, parmesan V

Dolce:

A selection of Almond Pastries - Biscotti Cegliese, Dolcetti, Limonini V

Torta Pasticciotto al Limone e Ciliegie - Sweet crumbly pastry filled with lemony crème patissiere and marinated cherries or figs V

Pizza di Ricotta - Puglian Baked Ricotta Cheesecake, with summer fruit V

Fig Leaf Panna Cotta with Primitivo Syrup and Pistachios

A Selection of Excellent Locally Made Ice Creams V

V = vegetarian VV = vegan

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