ristorante puglia

Homemade The Polignano “Purple Carrot” salad and its sorbet

This refreshing recipe will amaze you with its curious deep purple hue and its contrast of sweet and sour tastes, given by the acidity of the yoghurt and by the marinated purple carrots.

Purple carrots of Polignano a mare

Turquoise waters. Blue skies. And purple carrots.
Being one town of a kind, in Polignano a Mare everything is a bit more special.

Orecchiette alle Cime di Rape, the perfect recipe of a Pugliese doc

If you are not a fan of winter, this dish will be your consolation! The best period is from December until the end of February, because “the top of Cime di Rapa need cold temperatures to be cut”.

Always on top of the shopping list of every Puglian: the “Cima di Rapa”.

According to the holy principles of the traditional Mediterranean Diet, we can eat a ton of it and not only do not feel guilty, because a portion provides little more than 430 kilocalories, but also savor all its full taste in one of the most famous dishes of the Puglian tradition: we are talking about the Cima di Rapa.

Puglia & Tomatoes: a tour of traditions and tastings.

There are songs, sonatas and nursery rhymes dedicated to it: the undisputed king of the table is the Tomato.
A smiling product that needs sun, water and a fertile land, like that of Puglia’s soil, to release all its potential for nourishment and taste.

Ricetta Tricolore

Red, White and Green Italian Recipe: Homemade Spaghetti alla Chitarra with Fresh Tomato, Green Beans and Cacioricotta.

In summer we all prefer a genuine and light dish, with ingredients freshly-picked from the garden. One of the simplest and tastiest dishes of the Italian cuisine, spaghetti with fresh tomato sauce, a perfect warm weather pasta dish gets enriched with green beans and cacioricotta to make an entrance on the table in its freshest version. Here you will have all the tastes of summer enclosed in one recipe “Homemade Spaghetti alla Chitarra with Fresh Tomato, Green Beans and Cacioricotta” written by our chef Domingo Schingaro directly from the kitchen of Frasca