Chef Roberto Tavaglione
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Domenica da Nonni: A Taste of Apulia
A Sunday feast inspired by Apulian family traditions, featuring local flavors and cherished recipes.
Indicación de las habilidades y especialidades de Chef Roberto Tavaglione
ShareA Sunday feast inspired by Apulian family traditions, featuring local flavors and cherished recipes.
Nonni's Roasted Eggplant Appetizer
Charcoal-roasted eggplant sandwich with semi-aged cheese and oregano.
Fried Bread Balls Appetizer
Fried bread balls served with fresh tomato sauce.
Apulian Fresh Cheeses Selection
A tasting of local fresh cheeses from Apulia.
Apulian Aged Cheeses Selection
A selection of aged cheeses from the Apulian region.
Apulian Cured Meats Selection
A variety of traditional cured meats from Apulia.
Sundried Zucchini Appetizer
Sundried zucchini fried in olive oil, garnished with garlic, mint, and vinegar.
Orecchiette with Donkey Ragù
Handmade orecchiette pasta with slow-cooked donkey 'braciola' ragù.
Orecchiette with Green Beans and Cacioricotta
Handmade orecchiette with green beans, basil, and fresh cacioricotta cheese.
Eggplant Parmigiana Main Course
Fried eggplant baked with tomato sauce and cheese.
Donkey Braciola in Pignata
Slow-cooked donkey 'braciola' in pignata over charcoal, served with warm bruschetta.
Nonni's Roasted Chicken
Roasted chicken with rosemary, served with a seasonal mixed salad.
Local Beef Tagliata with Caciocavallo
Sliced local beef with caciocavallo cheese, cherry tomatoes, and rocket.
Assorted Apulian Pastries
A selection of traditional Apulian pastries.
Tetta della Monaca Pastry
Typical cream-filled pastry from Apulia.
Ricotta Cake Dessert
Soft ricotta cake, a classic Italian dessert.
Seasonal Fruit Salad with Fiordilatte Gelato
Fresh seasonal fruit salad served with fiordilatte gelato.
Grandmother's Spoon Dessert
A traditional creamy dessert served by the spoonful.
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