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Puglia

Savì

At Savì’s, crepes are Apulian. This means that to the original recipe they add tritordeum flour, a cross of wild barley and durum wheat «which costs an arm and a leg», plus milk and fresh eggs from the masseria. The chef draws from the regional “pantry”, creating a connection between this popular place and small producers, like the farmer from Polignano where he buys colourful chards – red, orange, yellow, it depends.

This ingredient makes the difference in dishes like Capunti made with Senatore Cappelli flour, mussels from Taranto and saffron pistils: very sweet and salty thanks to sea and minerals. 

Chef

Nicola Savino

Sous-chef

Antonio Carlesso

Pastry-chef

Daniele Savino

Maître

Ivan Savino

Sommelier

Rocco Chiarappa

Contacts

+390804957140

via San Giacomo, 26-30
70014 - Conversano (Bari)
savicreperia.it
info@savicreperia.it
TAKE ME THERE
Closed
lunedì
Holidays
mai
Starter
7 euro
First course
11 euro
Main course
16 euro
Dessert
5 euro
Cover charge
2 euro