From the very beginning we wondered which could be the best way to express the deference to our guests. The answer was direct and natural: traceability. Our products must be traceable, from the birth to its transformation. This is the philosophy that inspires Osteria “Frangipane�, this is our trademark. SARA AND IVAN
Menu 5 traceabilities The octopus smoked with foam, potato and black olives chips Mackerel with blue fermented cabbage and grape jam Gnocchi of hornbeam beans with wild chicory, tub gurnard and cherry tomatoes “alla cocchia” The snapper with turnip greens, fermented lemon and marzolina ricotta slush Bavarese citrus fruit
37€ WINE
TASTING
3
GLASSES
15€
I D E N TI CA L M EN U S F O R TH E W HOLE TABLE
Menu 7 dishes The traceability path is the synthesis of our philosophy: raw materials that are distinctive products of the territory, seasonality and high quality ingredients, experimentation of the food and wine tradition. The 7 dishes selected express a path of sensations, in which the taste blends with the research.
45â‚Ź WINE
TASTING
4
GLASSES
20â‚Ź
I D E N TI CA L M EN U S F O R TH E W HOLE TABLE
Starters The octopus smoked with foam, potato and black olives chips
9€ Mackerel with blue fermented cabbage and grape jam
9€ Squid with parsnip cream, herb bread and mandarin caviar
9€ Sea bass carpaccio and marinated artichokes
9€ Mushiska of podolica by "Michele Sabatino" with Polignano carrot and chickpea flour
9€ "Yolk Biancofiore" cooked at low temperature with caciocavallo cheese fondue from Gargano and “Donna Francesca” seasoning figs.
9€
First Courses Gianluca’s tortello of "De castro" saragolla semolina stuffed with leeks and mantis shrimps
12€ The risotto with cardoncelli mushrooms from Murgia, Adriatic shrimp and mushroom consommé
12€ “Benedetto Cavalieri” spaghettone with pumpkin, baccalà and patés of baresian olives
12€ Gnocchi of hornbeam beans with wild chicory, tub gurnard and cherry tomatoes “alla cocchia”
12€ “Benedetto Cavalieri” Tubettonis with cauliflower pot cooked, scampi and crunchy crumbs with orange
12€
Second Courses The cuttlefish with potatoes with cardamom, almonds and celery mustard
15€ The monkfish with garlic, oil, hot pepper and mackerel bottarga
15€ The redfish with fennel pureed soup and beetroot chips
15€ The snapper with turnip greens, fermented lemon and marzolina ricotta slush
15€ The red mullet with sliced topinambur and pepper acidity
15€ Nonna Teresa Sunday “braciola”
15€ Entrecôte of podolica of “Michele Sabatino”
15€
Desserts Quince and Filippo Cea almond cream pie
6€ Semifreddo with red carminio saffron from Gargano with crumble of bread and rosemary
6€ Tiramisu with lotus cream
6€ Bavarese citrus fruit
6€ Ricotta, pear and chocolate mousse
6€
COVER CHARGE
3€
PRODUCTION
Domenico
HALL
Ivan e Sara
KITCHEN
Gianluca e Cosimo
A LA PLONGE
Nourredine
Allergen list OCTOPUS: shellfish, milk. MACKEREL: fish. SQUID: shellfish, gluten. CARPACCIO: fish, sulfur dioxide. MUSHISKA: various spices. EGG: egg, milk. TORTELLO: crustacean, milk, gluten. RISOTTO: crustacean, milk. SPAGHETTONE: gluten, fish. GNOCCHI: gluten, fish. TUBETTONI: gluten, nuts, fish. MONKFISH: fish, milk. CUTTLEFISH: shellfish, nuts, celery. REDFISH: fish. SNAPPER: fish, milk, RED MULLTE: fish. BRACIOLA: celery. ENTRECOTES: milk. TART: milk, egg, gluten, nuts. SEMIFREDDO: milk, egg. TIRAMISU: egg, milk, gluten. BAVARESE: milk. MOUSSE: milk, gluten, egg.
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