Antipasto
The Antipasti Menu is a gourmet experience, a real treat; Italian tapas full of flavour starting off with warm bruschetta followed by a range of dishes that just keep coming, both hot and cold, pasta, meat, vegetarian and fish. The pace is also controllable, you can take a little rest, then off you go again.
The great thing is that the next time you come the range of dishes will have changed allowing you to expand your repertoire and demand what ingredients, herbs and spices are contributing to such gorgeous flavours.
The flavours are authentic Italian, with products sourced directly from Italy and cooked sicilian style, you can taste the sunshine in the food.
Accompany this with the most excellent house wine or explore the not insignificant wine list which boasts some stunning wines that will delight your palate.
Here are a few examples of what you might find:
-
Pepperonata
Peppers with garlic, shallots, thyme, oil, vinegar and a little chilli for just a little heat. Really subtle and yet profound flavours that will have you trying the recipes out at home.
-
Polpette Ascolalane
Fried Italian Meatballs with a centre of a green olive stuffed with parmesan cheese. Delicious!
-
Affettati
A selection of our cold meats imported directly from Italy. Delicately sliced Finochiona, mortadella, pancetta, prosciutto cotto, ventricina, capocollo mmmm..too nice!
-
Calamari
Tender fried squid rings served with a lemon mayonnaise.
-
Panzerotti
Panzerotti is a savoury turnover originating in Central and Southern Italy, especially in the Apulian cuisine and are similar to Calzoni. They are fried as opposed to baked (Calzoni)and they are also known as calzoni fritti ("fried calzones") or pizze fritte ("fried pizzas") in Italy, most typically in Campania. In Bari (where your host comes from incidentally )panzerotti also go by the name of frittelle or frittelli (fritters) whilst 73 miles further on down the coast in Brindisi they are known as fritte.
The chef will determine the filling as they range from the most common being tomato and mozzarella (imagine that melted mozzarella) but stir-fried onions and anchovies also feature as does mushroom, spinach, ham and baby corn.
So you may want to be surprised or you might ask if it is indeed on the menu and if so what the chefs preference is tonight.
-
Melanzane a Funghetto
Bite size pieces of melanzane, aka aubergines or eggplant are sautéed in olive oil until they are soft, golden brown and look like little mushrooms.
It is served both hot and cold. Funghetto means mushroom and the look of the aubergines resemble mushroom pieces.
Another winner!
-
Parmigiani
Parmigiani (Parmesan Aubergine)
Parmigiana is a dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked.The cheese from the north of Italy and the aubergines, tomatoes and mozzarella from the south where it is where it is popular dish in the rosticcerias of Naples and the surrounding area. It will arrive maybe still bubbling around the sides from the oven with a slightly crusty top and the aroma of origano, basil and oil baked into the aubergine.
Affettati
Pepperonata
olives of course
Prawns and Calamari
