Orecchietta with ragout sauce (with beef stew)

Cavatelli alla cardinale (cavatelli is another kind of local typical pasta seasoned with cherry tomatoes, rocket and salted ricotta cheese, that in Bari is called “ricotta marzotica”, because the period of the year it’s being made is march and in italian language marzo means march)

Pasta salad with raw tomatoes, cacioricotta (that is an aged one made cheese by sheep’s or goat’s milk and served usually grated on first courses) and basil

Oven-baked Rice, Potatoes and Mussels

Oven-baked Pasta with bread and meat dumpling sauce

“burnt wheat” Orecchiette with Burrata cheese, aubergine and cherry tomatoes

Spaghetti with cherry tomatoes and Caciocavallo, a particular local pungent mature cheese

Spelled and barley salad with vegetables and fresh tuna

Courgettes stuffed with meat, mozzarella, fresh tomato and cheese, cooked in the oven

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