Exclusive service Delivery-Chef in the Villa, with show cooking and the possibility to participate in the preparation of the dishes. Possibility to choose among the various menus.
-Menu land Appetizer: salad of grilled vegetables with cottage cheese and extra virgin olive oil of our own. The dish: Ravioli stuffed with burrata cheese with cherry tomatoes hanging ricotta and speck or Sagne ncannulate of burnt wheat with a sauce of fresh tomatoes, meatballs, and ricotta Second, Pieces of horse in the pan of salento (horse meat, tomatoes,onion, garlic, bay leaves, and red pepper) or Meatballs salento in tomato sauce with zucchini sautéed
-Seafood menu Appetizer: salad of octopus with potatoes, crisp celery, and olive oil. The dish: Spaghetti B. Knights with mussels, cherry tomatoes and a light perfume of wild fennel or Linguine with anchovies, pine nuts, ground olives, and bread of the poor Second: Monkfish alla gallipolina or Sea bass/sea bream in the scent of the Mediterranean with dill, cherry tomatoes, olives and oregano.
-Vegetarian menu Appetizer: salad of grilled vegetables with cottage cheese and extra virgin olive oil of our own. The dish: Calamari (like rigatoni) with brunoise of seasonal vegetables, olives, the smell of mint or Wheels crazy B. Knights with pesto, tomatoes and vegetable caponata. Second, Meatballs, eggplant and basil or Stuffed omelette with fresh ricotta cheese, bietoline and mint or Platter of vegetables with the aromas of Salento
-Menu mixed -Land and Sea- Appetizer: salad of grilled vegetables with cottage cheese and extra virgin olive oil of our own. The dish: Macaroni orzo with eggplant, cherry tomatoes, bacon and basil or Mbriulate with a side salad of mixed greens (a mix of pasta, pizza, salted, rolled up and stuffed inside the various ingredients: olives, onion and sausage) Second:Pitta potatoes rustica (potatoes, onions, tuna, capers, dill, olives) or Polipo alla pignata apulian potatoes or Fried anchovies with pecorino cheese
Choice of Dessert between:
-Chose artisan It is an ice cream in particular, today proposed in the layers from the different tastes, inside of which hides the soft sponge cake laced with bitter or Strega liqueur or almond paste. It was a treat that only the wealthy could afford and which it abounded, especially on the weddings and on the feasts of the patron of the Salento. -Pasticciotto or chocolate pasticciotto white
-Fruttone (The fruttone is a typical dessert of the province of Lecce, is a derivative of the pasticciotto, and its origin dates back to the country of Galatina in the metsÃ of the 1700`s. The fruttone is made from shortcrust pastry filled with jam, typical of quince (but now it is customary to put apricots or pears), and almond paste. Also feature indistinguishable in the fruttone is covered with dark chocolate.
Cost of service : 350 euros + the cost of the Expense to be paid on the spot after the delivery of the receipt.
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