Menu à la carte

From each vegetable, three dishes are born.
Three interpretations that express the ingredient through different textures, cooking methods,
and flavors.

All Project

ARTICHOKE

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"Centofoglie di Rutigliano" artichoke, gold, and walnuts

Infusion of artichoke bracts, chamomile, mint and bread balls

"Nero di Ostuni" artichoke soufflé

CAULIFLOWER

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Rice, wild fennel tops, goat cheese, and seaweed

Zeppola with cauliflower and black cherry

Barbecued cauliflower with Femminiello lemon

CARROT

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Tubetto pasta with San Vito carrot, bergamot, and sea fennel*

Terrine of San Vito carrot, béarnaise sauce, and oyster leaf*

Raviolo filled with carrot and fresh sheep’s cheese

WILD

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Raviolo with fermented ricotta cheese and wild baby spinach

Wild mustards and agresto

Sorrel-leavened bread

TURNIP

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Yellow turnip tagliatella, samphire, capers and raisins

Clay-baked beetroot, rocket and Mandorlino almond cheese

Raviolino pasta filled with turnip, vinegar and mint

CHICORY

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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

PEAS

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Pea gnocco with Canestrato pecorino broth

Legume puffed blinis with pecorino cheese

Pea pods and soda

CABBAGE

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Savoy cabbage with three peppers

Savoy cabbage, pears, and walnuts

Pancake with sweet and sour red cabbage

ASPARAGUS

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Day-old bread and wild asparagus

Barbecued white asparagus

Fresh nectar of roasted asparagus

ONION

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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

FLOWERS

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Saffron and orange brioche with flower petal kombucha granita (Chamomile, Calamint, Calendula)

Vanilla cream with prickly pear and rose

Menthol candy and honey–orange blossom gelato

STRAWBERRY

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Goat’s milk soup with strawberry and pepper

Strawberry meringue with cream

Baked cheesecake with sweet and sour strawberries

ROOTS

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Ring-shaped sweet and sour radish with oil and almond

Roots and hops

Lampascioni, farinella, and fermented chocolate

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