FIRST COURSES

Spaghetti all’Assassina is a dish from Bari cuisine made with spaghetti cooked in a pan with hand-crushed peeled tomatoes, garlic and plenty of chilli until the tomatoes dry out, creating a surface char on the pasta.
Not recommended for the faint-hearted or for refined palates!

Typical Bari orecchiette, Cime di Rapa, Anchovies, Crumbled Tarallo and Chilli

Fresh tonnarello, Pecorino cream, Parmesan, Pepper, Egg yolk and crispy Guanciale

Fresh tonnarello, Pecorino cream and toasted pepper

Fresh tonnarello pasta, Italian peeled tomatoes, Pecorino cheese, crispy guanciale

Typical orecchiette from Bari, Italian peeled tomato sauce, basil and garlic

Traditional Apulian orecchiette, ragù with rolled veal, Italian tomato

Typical Bari orecchiette, raw cherry tomatoes, salted ricotta, extra virgin olive oil and fresh basil

The ingredients may vary based on seasonality and availability

Layers of Egg Pasta, Meat Ragù, Mozzarella, Parmigiano Reggiano, Béchamel, EVO Oil, Salt and Pepper

Orecchiette, Mozzarella, Mortadella, Parmigiano Reggiano, Meatballs, Extra Virgin Olive Oil and Tomato Pulp

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