Competition Dinner
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
Local grapes selection,
Ricotta cheese cake, persimmon mousse, Father Peppe sauce, vanilla ice-cream
Arrivederci Dinner
Sunday, 5th October h.8.30 pm
Pietrasole Manor Farm
Menu soon available
