Download the Recipes - CIAProChef.com

Acquaviva Red Onion Sauce, 62
Altamura Semolina Bread, 6
Altamurana Focaccia with Ciccioli, 14
Apulian Pasta with Green Beans, Fresh
Tomatoes, and Cacio Ricotta Cheese:
’Friciddi’ con Pomodoro, Fagiolini, e
Cacio Ricotta, 32
Artichoke Hearts Cooked in Extra Virgin
Olive Oil with Lamb, Olives, Altamura
Bread, and Anchovy Sauce: Cuore di
Carciofo all’Olio Extra Vergione d’Oliva,
48
Barese Focaccia, 11
Black Pork Fillet from Gargano in an
Almond Crust and Caciocavallo Podolico
Fondue, Asparagus, and Raw Ham from
Faeto: Filetto de Maiale Nero della
Daunia in Crosta di Mandorle, 51
Bread Polpette, 19
Bread Roll with Ricotta Cheese: Ricotta
Sfilatino, 15
Carpino Fave with Rice and Fried Onion:
Sfritta, 41
Cavatelli Pasta with Cicerchie Red Onions
from Acquaviva and Fried Bread
Croutons: Cavatelli con Crema di
Cicerchie, 31
Ceci e Tria, 27
Chicken in a Semolina Bread Shell with
Artichokes and Pecorino Cheese:
Bocconcini di Pollo in Pane ddi Smola con
Carciofi e Pecorino, 53
Chickpeas with Handmade Pasta: Ceci e
Tria, 26
.
3
Chicory Azzise, 44
Chicory Timballo: Timballo di Cicorie, 49
Courgette Rolls, 45
Cream of Fava Beans with Cavatelini and
Seafood: Cavatellini Saltati con Frutti di
Mare all’Olio Extra Vergine d’Oliva e
Crema, 55
Double Crust Red Onion Calzone and
Ricotta Forte, 10
Dried Pea Soup with Croutons: Ceca Mariti
conCime de Rape e Frise, 47
Fillet of Tuna with Shaved Vegetable Salad,
House Sun-Dried Tomatoes, and Fresh
Almonds: Filetto di Tonno con Insalatina
di Verdure, Pomo Dori Semi Deray, e
Filetti di Mandore, 64
Focaccia, 7
Fried Salted Cod with Tomatoes, Celery,
and Olives, 63
Gemelli Pasta with Tuna Balls, Potato, and
Wild Rocket: Gemelli con Polpettine di
Tonno, Patate e Rucola Selvatica, 36
Grain with Vin Cotto (Celebration of the
Dead): Grano al Vin Cotto (Grano dei
Morti), 30
Lamb Rolls Stuffed with Wild Chicory and
Pecorino Cheese with Cardoncelli
Mushroom Sauce, 65
Lamb with Podolic Caciocavallo Cheese and
Lampascioni Tubers, 66
Lemon Dressing, 57
Linguine Pasta with a Sauce of Stuffed Black
Mussels with Ricotta and Lemon: