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 chili pepper until the tomatoes dry out and the spaghetti develops a slightly burnt surface.

This dish is not recommended for the faint of heart or for delicate palates!

Typical Barese Orecchiette, Cime di Rapa, Anchovies, Crumbled Tarallo, and Chili Pepper

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

Fresh tonnarello, Cream of Pecorino and toasted pepper

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

Typical Apulian orecchiette, Italian peeled tomato sauce, basil, and garlic

Traditional orecchiette from Bari, ragù with veal meat rolls, 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 Sauce, Mozzarella, Parmigiano Reggiano, Béchamel, EVO Oil, Salt and Pepper

Orecchiette, Mozzarella, Mortadella, Parmigiano Reggiano, Meatballs, EVO Oil and Tomato Pulp

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