The sea of Salento
Salento raw fish starters
- Tasting raw fish from Gallipoli with oil,lemon juice and celery salt
- Mixed fish Carpaccio with soy balsamic sauce
- Gallipoli raw prawns and Shrimps with chilli oil, lemon and spiced salt
- Ricciola tartare or Tuna with citrus fruit and chilli oil
- Three fishes tartare with our chef’s sauces
- Bretagna Oysters (le Bouzigues o de Claires)
- Sea Urchins of Gallipoli
Salento cooked fish starters
- Prawn salad and steamed sea asparagus with oil, lemon and pepper
- Black Chickpeas of Altamura with squids
- Squids and shrimps cooked in pan with Radicchio on cruncy “frisa”
- Mussels soup alla tarantina (with tomato sauce)
- Curled octopus stew with broad beans purée
First sea courses
- Tagliatelle with 5 cereals with shrimp and zucchini in bloom
- Gragnano Paccheri with seafood sauce, fennel and Friscous
- Linguine with sea urchins of Gallipoli
- Fettuccine (pasta) in crust with sea food
- Spaghetti with clams
- Tiella (rice, potatoes and mussels with tomato and spring onion)
- Five-cereal soup with mugnoli and prawns
Second Sea courses
- Seared tuna with chicory and citronette salad
- Pumpkin velouté with cuttlefish noodle (or purple shrimp from Gallipoli)
- Wild catch of the day grilled or with salt
- Sea bass fillet with potatoes and artichokes
- Grilled swordfish slice with confit cherry tomatoes
- Crunchy octopus with catalogna
- Squid or calamari of Gallipoli on the grill
- Mixed Mediterranean seafood grill
- Fried totanetti and artichokes in batter with whole wheat flour
- Fried shrimp, calamari and zucchini
Find out the other menus
RIAD YACOUT
Raid Yacout: a unique Maghreb style’s local were the atmosphere, rituals and food take you to the East.
Terra d’Otranto: Love for tradition and raw materials that come directly from Salento.
Casa Noscia: The tradition of Pugliese cuisine in the heart of Gallipoli in front of the 1600s historic Ipogeo oil mill.
