The First Courses of Casale Nova

Truffle potato velouté with Colonnata lard, mushrooms and sautéed artichokes

The classic and timeless dish of Apulian cuisine, "Rice, potatoes and mussels" (Vialone Nano rice)

Puglian orecchiette with turnip tops and anchovies/sausage

Homemade tortellone filled with ricotta and caramelised onion, with swordfish sauce, oyster mushroom and julienne of fried aubergine

A play of colours and textures, our fresh beetroot fusilli, with salmon and saffron sauce, scented with thyme

Calamarata revisited with squid, cherry tomatoes, Romanesco broccoli cream and anchovy crumble

Fresh egg fettuccine, bronze-drawn, dressed with slow-cooked wild boar ragù and a crunchy chestnut crumble

Fresh pumpkin gnocchi tossed with butter and sage, with amaretti crumble

Vialone Nano rice with pumpkin, finished with taleggio, completed with beef morsels and chopped almonds

Creamy pumpkin velouté, potatoes and carrots, enhanced by a fresh note of ginger and hazelnut foam

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