menu 5 august - Chef Alfredo De Luca
Dinner at the Villa
La taverna del porto - Tricase (LE)
WINE SELECTION
CANTELE - GUAGNANO (LE)
Starter
Monkfish alla puttanesca
Thin slices of monkfish cooked with herbs using the CBT method,
topped with a mixture of chopped Leccine olives and capers, raw tomato sauce,
sweet-and-sour red onions, fresh basil and salsa verde
ROHESIA – Metodo Classico Rosé Pas Dosé 2020
First course
Benedetto Cavalieri ‘Gramigna’ with Genoese-style sauce of tuna and Acquaviva onions
Benedetto Cavalieri ‘Gramigna’ pasta tossed with a Genoese-style sauce of Acquaviva onions and albacore tuna,
bay leaf-infused oil, roasted cherry tomatoes, lemon zest and herbs.
TERESA MANARA – Chardonnay Late Harvest August 2024
Main course
Fried red mullet, almonds and meloncella
Red mullet marinated and fried in tempura batter, served with almond aioli and sweet-and-sour meloncella.
ROHESIA Negroamaro Rosé 2025
Dessert
Lemon, meringue and basil delight
Cream and lemon paste semifreddo,
burnt Italian-style meringue,
basil syrup gel and limoncello brioche.
EXTRA VIRGIN OLIVE OIL: Oleum Mio – San Giovanni Rotondo (FG)
