> Roast rabbit little legs wound in the ?capocollo? with a cream made of potatoes
> Cubes of suckling pig with a ?primitive? wine sauce with grilled cheese and artichokes
> Purea of favas (beans) and little chicories
> Poached cabbage with goulash of little lamb and red onion
> Puff pastry bread of Laterza with wild chicory, podolic caciocavallo cheese and marinated tomato.
> Bran gnocchi with wild asparagus sauce in spelt broth and veal sweetbread
> Lamb with podolic caciocavallo cheese and lampascioni tubers
> Scampi with buckwheat and carrot cream
> Dome shaped potatoes with wild chicory, spicy sausage and mashed broad beans
> Orecchiette with pumpkin, almonds and pecorino cheese slivers
> Grass-pea soup with cardoncelli mushrooms and new oil
> Eggplant medallions in tomato sauce scented with basil
> Piglet fillet with rosemary scented potatoes and honey cintronette
> Pasta squares of podolico cheese with turnip top cream and oil from the Gargano
