The Menu

TASTING MENU

The Al Tartufo restaurant – restaurant – suggests its guests a food and wine itinerary that allows you to taste the food-wine pairing dishes that best identify the chef’s cuisine.

6 courses… € 75 per person, minimum two people (for the tasting menu the participation of all table guests at the same menu is required) 

Wine pairing, 4 glasses, 4 labels … € 35

the tasting includes: service, covered, bread, Surgiva water 0.75 cl, coffee and bitter

(other beverages excluded)

______________________________________

Seared scallops on cream of peas with stracciatella and “Tuber aestivum” truffle

Organic egg cooked at a low temperature 63.5 ° on cream of Murgia’s black chick-peas,
beetroot with friscus and “Tuber aestivum”truffle

Senatore Cappelli durum wheat semolina spaghetti with garlic,
oil and hot pepper on carpaccio of prawns and purple Gallipoli pancakes e friscus

Paccheri carbonara with pecorino cheese, black pig cheek from the Marche region, “Tuber aestivum” truffle

Breading of Mediterranean red tuna into cubes -sashimi cut-
on zabaglione mayonnaise with lampascioni and San Marzano tomato concassé

The black and white basket

______________________________________

Hors – d’ouvre

Seared scallops on cream of peas with stracciatella and “Tuber aestivum” truffle_13,00

Sponge bread with Salento turnip greens with anchovies from the Cantabrian Sea
with cuttlefish ink coral on red beetroot cream_12,00

Alberobello Burrata DOP with carpaccio of purple prawns from Gallipoli, “Tuber Aestivum” truffle_12,00

OysterCadoret_5,00 each (raw) 
Purple prawns, prawns_80,00 kg (raw and cooked on availability)

Organic egg cooked at a low temperature 63.5 ° on cream of Murgia’s black chick-peas,
beetroot with friscus and “Tuber aestivum”truffle_10,00

Asparagus savarin with cow’s milk ricotta mousse,
“Tuber aestvum” truffle, beetroot chips_12,00

Potato gâteau with cardoncelli mushroom cream and “ Tuber aestivum” truffle_10,00

Pizzico Al Tartufo (ham, mozzarella, rocket, chiodini, Tartufo)_15,00
It consists of a round pizza (or two pizzas on each other) of about 20 cm in diameter, superficially seasoned with oil, oregano, pepper, parmesan and salt (like focaccia).

Main Course

Senatore Cappelli durum wheat semolina spaghetti with garlic, oil and hot pepper
on carpaccio of prawns and purple Gallipoli pancakes e friscus_13,00

Double puff pastry black of cuttlefish stuffed with monkfish and purple Gallipoli prawn on butter cream,
mint and lime with “Tuber aestivum” truffle_18,00

Strascinate durum wheat semolina and whole wheat flour with Salento turnip tops, clams,
“Tuber aestivum” truffle_13,00

Carnaroli Acquarellorisotto aged 7 years with Cardoncelli mushrooms and “Tuber aestivum” truffle_18,00
minimum for two people – 25 minutes of cooking

Paccheri carbonara with pecorino cheese, black pig cheek from the Marche region, “Tuber aestivum” truffle_13,00 (Warning: NO CREAM!)

 

Second Course

Breading of Mediterranean red tuna into cubes -sashimi cut- on zabaglione mayonnaise
with lampascioni and San Marzano tomato concassé_15,00

Umbrine fillet with Salento turnip greens on cuttlefish ink cream, “Tuber aestivum” truffle perlage, 
Sous Vide cooking at low temperature
_16,00

Smoked red mullet with orange shavings, dehydrated bell pepper on stew of dauno podolico cheese and “Tuber aestivum” truffle, Sous Vide cooking at low temperature_15,00

Pork fillet smoked with orange shavings with wine Primitivo di Manduria sauce and coriander air on carrot cream with truffle, Sous Vide cooking at low temperature_16,00

Sliced ​​beef breed Marchigiana cut Cube Roll with “Tuber aestivum” truffle 45days maturation250gr_23,00

Vegetable pie with poached quail egg and truffle_13,00

Side Dishes

Herbs baked potatoes_4,00

Vegetable garden fantasy_6,00

Mixed salad (iceberg, radicchio, rocket) _4,00

Pear salad (radicchio, pear, rocket, pistachio, pecorino) _7,00

CHEESES

Cut cheeses with jams bio_18,00 
A path tasting to savor slice after slice…  

Luna gialla: 30 day maturatio_figs 

Luna rossa: 90 day maturation_carob tree

Orus: 30-90 day maturation_orange

Caseus: 90 day maturation and  30 day in the earthenware with aromatic grass_grapes

Cheese for peace: 90 day on grill and cleanse 10 day with water and salt_pear

Dessert

Chocolate cigar with coconut flakes, fresh ricotta and tiramisu cream_5,00
* recommended in combination with Evo Fumo grappa

Chef’s tiramisu_5,00

Petit four_7,00

Rectangle of cheesecake to the tofu with lemon (Gluten free)_5,00

The black and white basket_6,00

Truffle ice cream_6,00

Lemon sorbet_3,00 * recommended in combination with Evo Cedro vodka

Cover_3,00            Change gluten free_2,00

Sorry if sometimes we could say no to you, but it is only for lack of the genuine product

Contacts

For information or reservations

Phone: 0836 80 44 56

Mobile: 393/2516511

Mail: info@altartuforestaurant.it

Address: Via Idro, 32 – 73028 Otranto (LE)

© Copyright 2016 Al Tartufo Restaurant di Giuliano Borgia | via Idro 32 - Otranto | p.iva 04610680755 | cf: BRGGLN87M18D583U | tel: 0836804456 - 393/2516511 | email: info@altartuforestaurant.it