Home Chef

In all our properties, lunch or dinner are available on request.
Rodolfo Del Frassino, who has worked as a professional chef for over 20 years, will be happy to prepare for you some of the specialities that have made Apulian cuisine so widely admired.

The “antipasti”

• Anchovies or Marinated Swordfish
• Octopus Salad
• Mussels au Gratin and Pepata di Cozze (mussels sautéed in garlic and black pepper)
• Vegetable Omelette
• Parmigiana (with aubergines or courgettes)
• Fried Olives
• Fried Peppers
• Trifola di Funghi (mushrooms cooked in oil, garlic and parsley) and Roast Mushrooms

Fish-based First Courses

• Potatoes, Rice & Mussels
• Cavatelli (pasta) with Grouper Fish Sauce
• Spaghetti with Seafood or Risotto with Seafood

Fish-based Second Courses

• Baked or Roast Sea Bass, Gilthead Bream or Swordfish
• Roast Octopus
• Baked Anchovies

Fish-based Second Courses

• Baked Orecchiette with Ragù (Meat Sauce)

Meat-based Second Courses

• Meat Roulade
• Roast Lamb, Rabbit or Turkey with Potatoes
• Veal Sausages in Wine

Vegetable-based First Courses

• Cavatelli (pasta) or Orecchiette (pasta) with Sauce of Fresh Tomatoes, Hard Ricotta and Rocket
• Puréed Beans with Chicory
• Orecchiette (pasta) with Turnip Tops

Vegetable-based Second Courses

• Vegetables au Gratin

Meals are served on serving dishes. Crockery and table linen are those provided in the respective properties.
Costs will vary between €25 and €35 depending on the dishes chosen.

Numerous permutations of fish, meat and vegetable dishes are possible.
Food is prepared using seasonally available produce.