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Burrata, cicoria, dried broad bean puree & chilli
Orecchiette with cime di rape (fresh pasta with turnip tops)
Roasted red & yellow peppers with capers & breadcrumbs
Tette delle monache (little sponge puffs with pastry cream)


The rich plains of Puglia have earnt it the moniker of ‘the bread basket of Italy.’ Here vast fields of durum wheat shiver in the hot wind, ready to be ground into coarse yellow semola & swathes of olive trees grow plump under the weight of fattened fruit, as far as the eye can see. Puglia is a flat land, a contrast to most of the rest of Italy, and though it is a poor region, the people are proud, characterful and generous. I have spent many wonderful nights sampling the region’s riches – from the robust grilled meats of Itria and Bari, to the delicate raw seafood of Taranto. The dishes below come from the soil; earthy and intensely flavoured, vegetables that have been bathed in sun from the moment of their sowing to their harvest. They taste of the land, and the land is good.

For your meal you will need: 

A large pot for boiling pasta

A colander

A wide-ish saute pan

A little salt 

The detailed recipes for the dishes are here, but in essence:

  • Allow all ingredients for the burrata to come to room temperature, plate them and scoff them
  • Cook the orecchiette – these will take 5-6 minutes. Whilst they are cooking, make the sauce – and when ready, combine the two
  • Let the peppers also come to room temperature, and eat as they are
  • Eat the tits


ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.