We start with golden brown polpette di melanzana, aubergine fritters with pecorino and oregano. Then we make capunti, a pasta prepared with flour and Primitivo wine in a spicy Apulian caponata sauce with tomato and fresh vegetables, to proceed with a classic calzone di cipolla (focaccia filled with sweet onions, olives and pecorino) and oben-baked stuffed courgettes. The rich side dish is peperoni ripieni (stuffed, oven-baked bell peppers). And then, two desserts: dried figs marinated in liqueur stuffed with almonds and dipped in chocolate and a wonderful cheese cake with ricotta and citrus fruit. For more info click on “Learn more”.