Friday, 3rd October  h. 8.30pm

Bari Yachting Club historical headquarters at Molo Borbonico

Aperitif

• Wrapped fried anchovies,

• Mussles and mint omelette,

• Pettole (typical fritters) with cauliflower

• Cod cake with potato sauce

• Barley bread bits with local Termite olives, small Regina tomatoes, celery and red peppers

Entrées

• Carnaroli risotto with turnip tops and small squids, with burrata cream cheese and fried Nolche olives

• Cavatelli pasta in fish soup sauce

Main course

• Mackerel stuffed with early beet greens, almonds and raisins, cooked in lemon leaves, mashed broad beans and sauce of red onions and tomatoes.

Fruit and dessert

• Ricotta cheese cake, persimmon mousse, Father Peppe sauce, vanilla ice-cream