From each vegetable, three dishes are born. Three interpretations that express the ingredient through different textures, cooking methods, and flavors.
TUBERS
->
Tuber jelly
Potato and Chocolate
Celeriac, sour cream and coffee
MUSHROOM
->
Cooked porcini mushroom cream and toasted yeast sauce
Crispy mushroom omelette and porcini umami
Mushroom tartlet
PUMPKIN
->
Puffed buckwheat and pumpkin crêpe
Pumpkin consommé with rosemary and dumplings
Pumpkin variations
TOMATO
->
Roasted fusilli pasta with four tomatoes
BBQ marinated “cuore di bue” tomato
Soft bruschetta with tomatoes in different consistences
GREEN BEAN
->
Deliceto green bean in crust, roasted tomato and marzotica ricotta
Pinto green bean from Bari, garlic, olive oil and chili
Green bean timbale, fermented ricotta and basil
ALMOND
->
Jerusalem artichoke
Almond blancmange
Roasted broad beans
MORACEAE
->
Mulberry and fig milk
Fig in mulberry ferment escabece
Wild bramble
ONION
->
Ruote pazze pasta with smoked manteca and Acquaviva red onion
Tartlet with wild lampascioni, chives, lemon, and yogurt
“Finger onion” – onion cream with star anise
AUBERGINE
->
Roasted “Violetta” aubergine steak
Aubergine breaded balls with tarragaon
Fermented aubergine sausage
COURGETTE
->
Rice, courgette, milk and “acino pugliese” wild thyme
Raviolo with “Poverella” fried courgette
Crispy courgette with its own flower
CHICKPEA
->
Chickpeas, chicory coffee and helichrysu
Chickpeas tart with amaranth
Chickpeas flatbread, yogurt and “carvi” cumin
BARATTIERE
->
Barattiere, almond, and beer
Puff pastry with ‘mezzo lungo’ carosello from Polignano and bitter almond ricotta
Barattiere tonic
LETTUCE
->
Grilled baby lettuce with figs and salted lemon
Crudité of Canasta lettuce
“Sea” salad
CHICORY
->
Spaghetti with goat cacioricotta, wild prickly pear, chicory extract, and whisky
Red chicory from Martina Franca, liquorice, and sweet potato
Mini sandwich with wild garlic and fresh chicory leaves
TURNIP
->
Beetroot, rocket and Mandorlino almond cheese
Yellow turnip tagliatella, samphire, capers and raisins
Raviolino pasta filled with turnip, vinegard and mint
