The setting unites grace and elegance with rustic tones, plus the exquisite welcome offered by Miriam Milano. The same applies to Ottavio Surico’s work in the kitchen. Starting from the sound foundations offered by the authentic local materials, he reaches an innovative dimension that enhances those same products with good technical knowledge.
Two recipes show a pleasantly intense and persistent sapidity: Croquet with chicken from the masseria with mushroom sauce and mayonnaise of onions and fresh broad beans; and Risotto with turnip tops and stracciatella, baked tomatoes and powdered black olives.
un professore di liceo prestato alla gastronomia. Insegna italiano e latino in una scuola di Bari, e cura per il Corriere del Mezzogiorno la rubrica "A Tavola"
