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Negramaro spice and flower infusion

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Terrine of chickpea humus and olive crumble

Focaccia from Bari and cod

Butter and anchovies

Fermented carrot and herb mayonnaise

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Podolico beef tartare, katsuobushi, burrata and spring onion oil

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Chard tortillas, Russian salad and rosemary gel

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Panzerotto and cuttlefish lard

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Crustacean Catalana Salad

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Tagliolino, smoked butter and caviar

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Angel fish and white seafood soup

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Caramelized pineapple, burnt meringue, elderberry syrup and cereal biscuit

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Artisanal panettone

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Zampone and lentils of good luck

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Pairing wines:

Minutolo, Cantine Polvanera, Minutolo, Salento IGP

Rose, Claudio Quarta, Negroamaro, Salento IGT

Brut Premier Cru, Louis Roederer, Champagne AOC