Terranima

Peep through the trim window ornaments into the cool inside of this rustic trattoria, where worn flagstone floors and period decorations influence you to feel like you're feasting in somebody's front room. The menu features fabulous regional offerings such as veal, lemon and caper meatballs, and sporcamuss, a sweet flaky pastry.

The cuisine is traditional, seasonal and strictly zero km. Next to the typical menu of orecchiette with turnip greens or the chops with the sauce of the Sunday, you can also taste the tiella barese potatoes, rice and mussels, the handmade pasta of burnt wheat, the capillons of capocollo of Martina Franca, the blue fish .

Folklore goes well with typicality. Enogastronomic itineraries are proposed, a journey into the taste and the "well live" Pugliese.