OUR SPECIALTIES
Bombettes, Skewers and Specialties
THE PRICE OF MEAT IS NOT PRESENT AS IT IS SUBJECT TO FREQUENT MARKET VARIATIONS.
ROAST CHICKEN
PRICE €10
Free-range chicken cooked on a rotating spit, which cooks it slowly and evenly, giving it crispy, golden skin and tender, juicy meat; seasoned with thyme, sage, salt and rosemary.
MIXED SKEWER
Small pieces of mixed beef, pork and chicken. With the addition of pieces of sweet sausage and peppers.
PISTACHIO BOWLER
Capocollo di maiale delle Murge Pugliese, smoked burrata from the Nuzzi company, pesto and Bronte pistachio granules.
CLASSIC BOWLER HAT
Our classic bombette prepared with Pugliese Murge pork capocollo, Capitelli cooked ham and Taberna Imperiale fontina cheese!
CRISBY BACON BOWLER
Capocollo di maiale delle Murge Pugliese, mortadella di Martina Franca dell’azienda Santoro, fontina “Taberna Imperiale”, salame piccante del salumificio Cervellera di Martina Franca, panatura Crisby bacon dell’azienda Pagans
ROSELLINA
Our roselline: mixed beef and pork sausage stuffed with Nuzzi Company’s smoked scamorza cheese, all wrapped in fresh bacon!
SPICY MEXICAN BOWLER
Pork belly stuffed with mixed beef and pork mince all marinated in Pagani Company’s spicy sauce!
SMOKED BOWLER HAT
Capocollo di Martina Franca with smoked provola cheese from the Nuzzi company.
MOJITO CHICKEN
These are boneless Amadori company chicken thighs and overthighs, made into small pieces and marinated and breaded in the sauce made from mint and lemon juice!
LAMB LIVERS
Lamb liver cut into small pieces seasoned with salt, parsley, local pecorino cheese and pepper. All wrapped in pork net!
SMOKED BIRD
Fresh pork belly and smoked scamorza cheese from Nuzzi Company!
SWEET MEXICAN
Prepared with fresh pork belly and succulent ground veal and pork.
WITH HERBS
Pugliese Murge Pork Capocollo, Martina Franca mortadella from the Santoro company, “Taberna Imperiale” fontina cheese and a breadcrumb enriched with thyme, sage and rosemary
AL GORGONZOLA
Capocollo di maiale delle Murge Pugliesi, gorgonzola il Gran Riserva Leonardi and Sorrento walnut granules.
TRIPPA FRITTA
Our veal tripe is first boiled to make it soft, then wrapped in a mixture of fresh parsley, pepper and salt. Finally, we make it irresistibly crispy with flour and breadcrumbs.
SMOKED BOWLER HAT
Pork neck, thinly sliced, stuffed with smoked scamorza cheese, salt and pepper
BIRD WITH BACON AND MOZZARELLA CHEESE
Speck from the company “Tito Speck in Val di Fiemme” with fior di latte mozzarella from the Nuzzi company
CHICKEN SKEWER
Skewers, prepared with boneless chicken thighs and overthighs from the Amadori company!
SLICES OF CAPOCOLLO
Capocollo di Maiale di Martina Franca from Pozzo Salerno company : simple but with an unmistakable taste. It will be your new favorite cut at our meat counter!
LE CAMENE SAUSAGE
Mixed ground beef and pork with salt, pepper and norcina flavor.
PORK RIBS
This succulent cut of meat is the perfect ingredient for a barbecue, but its possibilities in the kitchen do not stop there. Prepared in a skillet, these ribs become tender, well-browned and irresistibly flavorful.
BBQ SHORES
Pugliese Murge pork ribs marinated in Pagani Company’s barbecue sauce!
Entrecôte of the Apulian Murge
Entrecôte among the noble cuts of beef can be cooked in a variety of ways, some prefer it simply grilled over charcoal others use it to make tagliata, it has an extremely tender and flavorful cut, ready to put on the grill for a few minutes, even enjoying it slightly “rare” with a drizzle of oil and a little salt. With attached maturation from 50 to 70 days.
POULTRY LOIN
Podolico beef steak: fine cut, succulent texture and unique marbling. Intense flavor and tenderness, perfect for grilling or broiling. Gourmet choice for meat lovers.
PODOLICA T-BONE STEAK
A prized cut of meat, taken from the loin of Podolica cattle, characterised by the presence of a T-shaped bone separating the fillet from the sirloin. Aged for 60 days.
SCOTTONA HAMBURGER
Scottona hamburger made with meat from young female cattle between 12 and 16 months old that have not yet given birth, finely minced and seasoned only with salt.
CLASSIC MEATBALLS
Mixed minced beef and pork seasoned with grated wheat bread, pecorino cheese from the Gioiella farm in Gioia del Colle, salt, pepper, parsley and eggs.
BARBECUE VEAL AND PORK STRACCETTI
Beef (Podolica) and pork cut into thin strips, seasoned with a sweet BBQ sauce marinade and breadcrumbs.
STRACCETTI DI POLLO BARBEQUE
Petto di pollo allevato a terra disossato e tagliato a striscie sottili, condito con una marinatura alla salsa BBQ dolce e con l’aggiunta di pane grattuggiato
RICOTTA AND WALNUT BOMBETTA
Capocollo di maiale delle Murge Pugliese, ripieno con ricotta di bufala “La contadina” e noci di Sorrento
PUMPKIN FLOWERS AND STRACCIATELLA (PLEASE ENQUIRE ABOUT AVAILABILITY)
Capocollo pork from the Murge region of Puglia stuffed with fresh, locally sourced courgette flowers and stracciatella cheese from the Nuzzi farm.
CARBONARA
Stuffed pork neck from the Murge region of Puglia with carbonara cream sauce and guanciale from the Nuzzi farm
PHILADELPHIA AND SUN-DRIED TOMATOES
Stuffed pork capocollo from the Murge region of Puglia with Philadelphia cheese and sun-dried tomatoes from the Spina farm
CHEESE AND PEPPER
Stuffed pork neck from the Murge region of Pugliawith cheese and pepper cream sauce, Pecorino Romano cheese and peppercorns
ASPARAGUS AND PROVOLONE CHEESE
Stuffed pork neck from the Murge region of Pugliawith asparagus and provolone cheese from the Nuzzi farm
POTATO AND MOZZARELLA CREAM
Stuffed pork capocollo from the Murge region of Pugliawith mashed potatoes and mozzarella balls from the Nuzzi farm
FIGS (ask for availability)
Stuffed pork neck from the Murge region of Puglia with local figs and Galbani cheese
SPICY LE CAMENE SAUSAGE
A mixture of minced beef and pork with salt, Calabrian chilli pepper and Norcina seasoning.
PODOLICA TOMAHAWK
A cut of meat from the rib of beef, characterised by the presence of a long bone (the rib bone) which is left intact during preparation and cooking, giving the cut a shape similar to that of an American Indian axe, from which it takes its name. Aged for 60 days.
LOCAL LAMB
Local lamb
LOCAL KID
Local kid goat