Courses from Apulia at La Serenata Restaurant

The distinctive feature of the local cuisine is homemade pasta made of whole wheat or mix of whole and soft wheat: for instance, recchietelle or orecchiette (we call this pasta “shells”). Multiple options of it are symbols of the region.

First of all, Chef of La Serenata offers to try green peas cream-soup with cuttlefish allevi and scented pepper (280 rubles). Then goes orecchiette pasta, traditional for Apulia.  It is cooked with ricotta cheese, tomatoes, zucchini, served on Rucola and topped with pecorino cheese (380 rubles).

As a hot starter they offer grilled Scamorza cheese with sauce made of wine vapored with vegetables and balsamic cream with cep mushrooms, ripen cherry tomatoes, green asparagus and slices of zucchini (570 rubles).

Meat courses are traditionally cooked in Apulia of mutton or pork. Our Chef has chosen the first: Cutturidde with chicory and Pecorino cheese is a typical Salento dish: pieces of mutton baked with potatoes, vegetables and rosemary in red wine are served on chicory leaves with cheese (680 rubles). And of course, it is impossible to leave the menu without seafood: scallops with beetroot mousse and cream-truffle sauce is a favorite dish from Tremiti islands – warm scallops on leek pillow (580 rubles).  

Pera al vino with saffron sauce and caramel ice-cream is served as a dessert at La Serenata: pear stewed in white wine with spices (380 rubles).