Exclusive Delivery Chef service directly in the Villa, with show cooking and possibility to participate in the preparation of the dishes. Possibility to choose from the various menus.
-Menu terra Appetizer: grilled vegetable salad with giuncata and local olive oil First course: Ravioli stuffed with burrata cheese with hanging cherry tomatoes ricotta and speck or Sagne ncannulate di grano arso with fresh cherry tomato sauce, meatballs and cacioricotta Second course: Pizzetti di cavallo alla pignata salentina (horse meat, cherry tomatoes, onion, garlic, bay leaf and chili) or Salento meatballs in tomato sauce with sauteed zucchini
-Seafood menu Appetizer: fresh octopus salad with potatoes, crispy celery and evo oil First course: Spaghettoni B. Cavalieri with mussels, cherry tomatoes and a light scent of wild fennel or Linguine with anchovies, pine nuts, Taggiasca olive powder and poor man's bread Second course: Gallipoli-style angler fish or Mediterranean-scented sea bass/sea bream with dill, cherry tomatoes, olives and oregano.
-Vegetarian menu Appetizer: grilled vegetable salad with giuncata and nostrano evo oil First course: Calamarata (rigatoni-like) with brunoise of seasonal vegetables, mint-scented olives or Ruote pazze B. Cavalieri with tomato pesto and vegetable caponatina Second course: Eggplant and basil meatballs or Omelet rolls with fresh ricotta, Swiss chard and mint or Vegetable board with Salento scents
-Mixed Menu -Terra e Mare- Appetizer: grilled vegetable salad with giuncata and nostrano evo oil.First course: Barley maccheroncini with eggplant, cherry tomatoes, speck and basil o Mbriulate with misticanza salad (savory pizza dough rolled and stuffed inside with various ingredients: olives, onion and sausage) Second course:Rustic potato pitta (potatoes, onions, tuna, capers, dill, olives) o Pugliese-style octopus pignata with potatoes o Fried anchovies with pecorino cheese
Dessert with a choice of:
-Homemade Spumone This is a special ice cream, nowadays offered in layers with different flavors, inside which is hidden soft sponge cake drowned with bitter or Strega liqueur or almond paste. It was a dessert that only the wealthy could afford and abounded especially on wedding banquets and at patronal festivals in Salento. -Chocolate pasticciotto or white pasticciotto
-Fruttone (The fruttone is a typical dessert from the province of Lecce; it is a derivative of the pasticciotto, so its origin dates back to the town of Galatina in the mid-1700s. The fruttone is made of short pastry filled with jam, typically quince (but it is now customary to put apricot or pear jam), and almond paste. Also an indistinguishable feature of the fruttone is the covering with dark chocolate.
Cost of service : 350 euros + Spesa cost to be paid on site after receipt delivery.