OUR RECIPES
Scialatielli
with Genoese pesto, pancetta and pistachio granules
Cappelletti
with raw ham in broth
Maritati
with grilled aubergines and yellow datterino
Orecchiette
with Apulia Eat turnip tops and Altamura fried bread
Tricolour Festoni
with Apulia Eat basil pesto and almond brittle
Cuttlefish ink ravioli stuffed with prawns
with semi-dried cherry tomatoes and home-made mushrooms
Maccheroni lucani
with ortolana sauce
Cavatellini
with baked tomato, eggplant and stracciatella
Spaghettoni
cacio pepe and bacon
Caserecce
with tomato and basil
Orange Linguine
with scampi pulp and datterino
Rigatoni
with mushrooms and tender pork
Trofie
with genovese pesto
Margherite
with porcini mushrooms whipped with pork tenderloin
Fresh cavatelli
with fennel, anise and red tuna tartare
Caserecce Gluten Free
with yellow datterino tomatoes of Salerno, beef tartare and pistachio
Organic Spaghettone
with steamed mackerel and smoked salt zucchini
Wholewheat Mezze Maniche
with gorgonzola cream and drops of basil
OUR CHEFS' RECIPES
Chef Marino Grieco
Gnochetti Rigati
with langoustine pulp, cardoncelli mushrooms and chickpea purée
Mezze Maniche Rigate
with fondue of cacio cavallo and bacon
Orecchiette
with datterino, taggiasche olives and tarallo crumble
Lemon Linguine
with almond pesto and tuna crudaiola
Chef Antonio Iacovelli
Dorotea La Spaghetteria - Bitetto
Orecchiette
with tomatoes and cooking cream
Spaghettoni
with eggplant cubes, tomatoes and parmesan cheese
Fusillone
with green pepper and onion
Calamarata
with pumpkin and bacon cubes
Paccheri
with shrimp, pumpkin cream and toasted walnut