from the inland hill town of Martina Franca
May 9 through 12, 2011
Within an hour’s drive of Polignano a Mare is the beautiful old town of MARTINA FRANCA, from which we’ll sample the cooking of a macelleria and osteria, another example of Puglia’s hyper-local sensibility. (That super-locality is being augmented somewhat in restaurants as the world gets smaller.)
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Three small plates:
• Fried baby artichokes with lemon aioli
• Sfromatino of ricotta
• Potato and Fava bean croquette
Pasta: Toasted Durum wheat penne with pork sausage, rapini, and garlic
Salad: Warm lamb’s tongue and potato salad with salsa verde
Main course: Wild “boarchetta” with braised fruit and chicories
Dolci (from small-town sweet shops in Puglia):
- Coviglie al caffé: semi-frozen coffee mousse in little cups
- Torrone semifreddo: a layered nougat and wafer cake
$65 prix fixe







