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. 

Sonia Gioia

Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa