It’s always a pleasure to enjoy Giuseppina’s fantastic food and her son Alberto’s desserts and choice of wine!
Alberto had the genius idea of transforming their local delicatessen of fine foods in to a happening eatery that both locals and tourists enjoy.
To start I had ravioli with zucchini flower and ricotta in a Burrata (‘buttered’ a typical buffalo milk cheese from Puglia ), zucchini and poppy seed sauce. For dessert I had delicious apple cake soaked in Calvados Rum. I was having such a great lunch I almost forgot I had to return to the Institute to continue examining!
1 glass of Wine