Tra le stradine bianche del centro storico di Putignano spicca un antico ed elegante portone al cui interno troviamo un piccolo mondo fatto di buon gusto e piacere. Ambiente raffinato in cui muoversi in maniera disinvolta grazie ad un servizio professionale e attento. Energia e creatività hanno caratterizzato questa estate di convivenza con il Covid. La Puglia è al centro del progetto gastronomico di Angelo Sabatelli che la contamina con la “sua” Asia fatta di spezie e umami. Intriga, diverte e seduce lo scampo al ghiaccio accompagnato dal chawanmushi di granchio (una sorta di budino caldo e speziato). Un gioco di temperature e sapori coinvolgente e stimolate. Gradevole alla vista e al palato la barbabietola arrosto in crosta di sale con ricotta forte, un ingrediente povero per un piatto prezioso. Raffinatissimi i Dim Sum serviti con gamberetti essiccati e zuppa thai ai crostacei. Questi alcuni piatti dal menù “Emozioni Extraterritoriali”. Da quello di “Tradizione” invece non sono assolutamente da perdere le orecchiette al ragù cotto 30 ore. Che sia la proposta più creativa o quella ancorata alla tradizione, l’unica certezza è che vivrete un’esperienza piena, appagante e da ripetere. Among the little white streets in the historic center of Putignano, an antique and elegant doorway stands out. Beyond it we find a little world made of good taste and pleasure. The interior is refined yet you can move around comfortably thanks to a professional and attentive service. Energy and creativity characterized this summer of dealing with COVID-19. Puglia is at the heart of this gastronomic project by Angelo Sabatelli who contaminates it with “his” Asia of spices and umami. The scampi on ice with a crab chawanmushi (a sort of warm spicy pudding) diverts, intrigues and seduces. It is a game of temperatures and flavors that are engaging and stimulating. The roasted beetroot in a crust of salt with ricotta forte, a simple ingredient for a precious dish, is pleasant both to observe and to taste. There are very elegant Dim Sum served with dried shrimp and a Thai seafood soup. These are a few dishes from the ”Emozioni Extraterritoriali” menu. Instead from the “Tradizione” menu you absolutely cannot miss the orecchiette al ragù which cooks for 30 hours. Whether you opt for a more creative proposal or one that is anchored in tradition, the only certainty is that you will have a full, rewarding experience that you will want to repeat.
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