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Burrata, cicoria, dried broad bean puree & chilli
Salt baked bream
Roasted red & yellow peppers with capers & breadcrumbs
Tette delle monache (little sponge puffs with pastry cream)


Apulia is a long region, spanning the length and breadth of Italy’s heel, and reaching on up the calf; from Foggia in the north to Gallipoli and Santa Maria di Leuca at the country’s southern tip. The food too stretches from fertile inland soils to the rich waters of this part of the Med. Here, we sample from the whole of the region; dried broad bean puree, cicoria and baked peppers from the earth, delicate white fleshed bream from the rocky coastline and Tette delle Monache from the nunneries that speckle the land.

For your meal you will need:

A suitably sized oven tray – big enough for a good sized fish

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

  • Preheat the oven to 200C (fan) or 220C (static)
  • Allow all ingredients for the burrata to come to room temperature
  • Pack the bream in salt and put it in the oven
  • Eat the burrata
  • Take out the bream, let it rest, then crack it open, and enjoy
  • Let the peppers also come to room temperature, and eat as they are
  • Eat the tits (tette delle monache)


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.