menu 3 August - Chef Samuele Toma
Dinner at the Villa
Sinòdia - Corigliano d'Otranto (LE)
WINE SELECTION
CANDIDO E PAOLO LEO - SAN DONACI (BR)
Argentina x Salento
Empanada
Slow-cooked pork belly, Salento-style rub, wilted savoy cabbage.
A fusion of one of the icons of Argentine street food and the intense flavours of the Salento tradition.
CANDIDO CASINA CUCCI – Salento Sauvignon Blanc 2025
Japan x Salento
Aubergine Katsu Sando
Aubergine cutlet, fermented vegetables, fermented lemon mayonnaise.
The precision of Japanese technique meets one of the Mediterranean’s most iconic ingredients.
PAOLOLEO ALTURE Minutolo – Valle d’Itria 2024
Korea x Italy
Spicy ‘Assassina-style’ Parmigiana
Crispy parmigiana, tomato, Korean chilli, inspired by the ‘pasta all’assassina’ technique.
The Italian passion for tomatoes meets the Korean culture of spice.
CANDIDO LE POZZELLE – Salice Salentino Rosato 2025
Greece x Salento
Chargrilled octopus
Yoghurt, wilted salad, mixed toasted seeds.
Two Mediterranean cuisines united by simplicity, balance and respect for the ingredients.
PAOLOLEO NUMEN – Salento Chardonnay 2025
Mexico x Salento
Dark chocolate ice-cream stick
A heart of salted chilli caramel, dark chocolate glaze, extra virgin olive oil from
Salento, fleur de sel and almond brittle.
Mexican cocoa and chilli meet Salento’s extra virgin olive oil and
almonds to round off the journey with an intense and surprising dessert.
PAOLOLEO KRIKÒ Puglia – Passito di Primitivo
EXTRA VIRGIN OLIVE OIL: Azienda Agricola Oliolocale di Silvana Inguscio – Canosa di Puglia
