"PIZZULICI" TO ACCOMPANY APERITIFS IN OTRANTO

Fish meatball with mashed broad beans and potatoes 

Argentines with homemade fish and lemon mayonnaise 

Chef's choice of seasonal vegetables and greens: grilled aubergines, courgettes and carrots, celery, peas, green beans, sultanas, lampascioni, rocket and minceddhe salad, green apple, pepper and confit tomatoes, walnuts, goji berries, sun-dried tomatoes, fennel, figs, puntarelle, mint, spinach with honey, jams, fruit mustards and otrantine host

Tasting of products including: ricotta, ciliegini, burrata, primosale, stracchinato, caciocavallo, Pecorino Otrantino, artisanal Pecorino in a charcoal crust, accompanied by seasonal vegetables, confit tomatoes, honey, jams, fruit mustards and Otrantine ostia

Taste route through cured meats from the Salento region, slow food presidia, accompanied by seasonal vegetables, confit tomatoes, honey, jams, fruit mostarda and otrantina ostia 

Marinated mullet, puntarelle, olives, hazelnuts and mullet roe

Raw cuttlefish, fennel, dill and homemade lemon mayonnaise  

Red tuna tartare, green apple, green celery and ginger

Salmon tartare with orange, aniseed-flavoured Polignano purple carrot and coconut flakes 

Cbt octopus tentacle, creamed escarole, salad, black olives and caper taralli crumble 

Fried curicia fish, green celery milkshake, marinated anchovies, minceddhe and avocado cream 

Tuna with turmeric and rosemary, tomato confit, red onions, rocket and yoghurt sauce

Burrata, pears, spinach salad and walnuts 

Pugliese tomato salad with honey dress and black sesame seeds