For this year’s Puglian event, we’re looking at three very specific places in Puglia and serving a carefully chosen prix fixe menu from each place alongside our regular but shorter à la carte menu, spending four evenings on each place. Several of the Puglian menu dishes will also appear on our à la carte menu.
Puglia is characterized by foods we all know: olives and soft olive oils (Puglia is the number one producer in all of Italy), orecchiette (“little ears” of pasta), chicories, puntarella, burrata, artichokes, taralli, a predominance of lamb, a multitude of different sea food, tomatoes dried on the branch, etc. etc. (A little later in the season we’d have served melons, eggplant, peppers, tomatoes, all the hot-climate summer bounty of the southern Mediterranean.) Such a fertile area produces a simple cuisine, Puglians having a profound understanding of the essence of each ingredient in and of itself. Click on the links below to view menus.
the seaside town of Polingiano a Mare – Thursday, May 5 – Sunday, May 8
the inland hill town of Martina Franca – Monday, May 9 thru Thursday, May 12
the farmhouse kitchen of Il Frantoio – Friday, May 13 thru Monday, May 16
call 510-547-5356 or reserve online