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Un Viaggio Nel Sud Italia Attraverso Le Sue Materie Prime, I Suoi Gesti Antichi, Le Sue Ricette

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Un Viaggio Nel Sud Italia Attraverso Le Sue Materie Prime, I Suoi Gesti Antichi, Le Sue Ricette Un viaggio nel sud Italia attraverso le sue materie prime, i suoi gesti antichi, le sue ricette. A journey to the South Italy through its raw materials, its ancient gestures, its recipes. shop at ILGOURMETTINO.COM #ilgourmettino PRIMI PIATTI First courses Preparati solo con pasta fresca. We only prepare fresh handmade pasta. 1. Orecchiette con zucchine, basilico e cacio ricotta Orecchiette with zucchini, basil and cacio ricotta 2. Ciceri e tria con rosmarino e ceci della Murgia Pasta and chickpeas from Murgia with rosemary 3. Tagliolini alla carbonara con guanciale Villani e pecorino foggiano Carbonara pasta with Villani bacon and pecorino cheese from Foggia 4. Troccoli con datterino salsato, stracciatella e basilico Pasta with sauced tomato, stracciatella and basil 5. Cavatelli con pesce azzurro**, pomodorini di Corbara e colatura di alici Cavatelli with bluefish**, cherry tomatoes from Corbara and anchovies INSALATE Salads 6. Puglia Pomodoro ciliegino, lattuga, tonno, centrioli e olive Peranzana Cherry tomatoes, lettuce, tuna, cucumber and olives Peranzana 7. Italiana Pomodoro ciliegino, mozzarella, rucola, lattuga e puntarelle Cherry tomato, mozzarella, rocket, lettuce and chicory 8. Tradizionale Melanzana grigliata, scamorza, riso, sedano, lattuga e salmone Grilled eggplant, scamorza cheese, rice, celery, lettuce and salmon 9. Armonia Caesar salad, zenzero, mandorle e uovo affumicato Caeser salad, ginger, almonds and smoked egg 10. Il Gourmettino Pere, noci, gorgonzola, lattuga Pears, walnuts, blue cheese, lettuce Senza glutine. / Gluten free. PANI E FARCITI DAL SUD Breads & Staffed from the South 11. Pane, stracciatella e capocollo di Martina Franca Bread stracciatella and capocollo from Martina Franca 12. Focaccia fave e cicorielle Focaccia fava beans and wild chicory 13. Pane, baccalà**, olive e pomodoro Bread Codfish** olives and tomatoes 14. Pane, patè di borragine e carciofini Bread borage patè and artichokes 15. Pane, polpo* ai carboni e finocchi all’olio Bread roasted octopus* and fennels in oil 16. Vampa con cipollotto, alici e capperi di Pantelleria Puccia bread with onion, anchiovies and capers from Pantelleria 17. Vampa con mortadella IGP, scamorza e pistacchi Puccia bread with mortadella, seasoned mozzarella and pistachio 18. Frisa leccese con pomodoro, basilico e olive Frisa from Lecce with tomatoes, basil and olives *Alcuni prodotti potrebbero essere congelati. * Some products may be frozen. **Tutti i prodotti freschi sono selezionati da Il Gourmettino e abbattuti a -18°. **All fresh produce are selected by Il Gourmettino and culled at -18 °. PIATTI UNICI Specials 19. Pasta al forno alla barese Baked pasta Bari style 20. Parmigiana di melanzane, burrata e croccante di pane Eggplant parmigiana, burrata and crumble bread 21. Melanzane, peperoni e zucchine gratinate Eggplants, peppers and zucchini gratin 22.Riso patate e cozze Rice potatoes and mussels 23. Acqu’a sale con polpo* ai carboni, puntarelle e patate Soaked bread with roasted octopus*, chicory and potatoes 24. Bombetta pugliese con patate al forno e cipolla in agrodolce (4 pz) Apulian pork rolls with baked potatoes and bittersweet onion 25. Gran fritto di pesce** e verdure di stagione Mixed fried of fish** and seasonal vegetables 26. Bistecca di chianina, frittura leggera di patate e riduzione di Chianti Chianina beef steak, fries chips and reduction of Chianti PER VEGANI For Vegans 27. Riso selvaggio con melanzane, mandorle e peperoni Wild rice with eggplant, peppers and almonds 28. Carpaccio di zucchine con alghe e melagrana Carpaccio of zucchini, algae and pomegranate 29. Insalata di quinoa con farro, fagiolini, pomodori infornati e misticanza Quinoa salad, barley, green beans, baked tomatoes and green salad PANINI GOURMET Bread Gourmet 30. Vegetariano Fiordilatte, datterino e basilico Mozzarella, plum tomatoes and basil 31. Vegano Zucchine alla menta, melanzane e barbabietola in scapece Zucchini with mint, eggplant, beetroot seasoned in vinegar 32. Il Gourmettino Tartare di tonno**, bottarga di muggine, misticanza e maionese bianca Tuna tartare**, roe mullet, salad and white mayonnaise 33. Del muratore Battuto di chianina, maionese affumicata, catalogna e alaccia sotto sale Beef Chianina meet, smoked mayonnaise, chicory and salted sardinese 34. Apulian Slow Food Capocollo di Martina Franca az. Santoro e caciocavallo podolico Capocollo from Martina Franca and podolico cheese 35. Di mare Carpaccio di muggine**, olive Peranzane e salicornia Fish of the day**, carpaccio, Peranzana olives and sea asparagus **Tutti i prodotti freschi sono selezionati da Il Gourmettino e abbattuti a -18°. **All fresh produce are selected by Il Gourmettino and culled at -18 °. DALLA TOSCANA From Tuscany Il nostro modo di ringraziare la Toscana per la sua ospitalità passa attraverso la creazione di piatti dedicati alla tradizione locale, rivisti e interpretati dall’estro creativo del nostro chef. Our way of thanking Tuscany for its hospitality goes through the creation of dishes dedicated to the local tradition, revisited and interpreted by the creativity of our chef. 36. Ribollita alle verdure di stagione Ribollita with seasonal vegetables 37. Battuto di chianina con uovo affumicato, fonduta di cipolla e capperi di Pantelleria croccanti Beef Chianina meat with smoked egg, onion fondue and crispy capers from Pantelleria 38. Bistecca della fiorentina (300 g ca.) con fagioli all’uccelletto Roasted Beef steak with beans cooked with herbd and tomato souce Senza glutine. / Gluten free. SEMPLICI GESTI PER UNA EspERIENZA DA RICORDARE Simple gestures for an experience to remember Piccoli gesti quotidiani che trasformano una materia nobile in un prodotto di assoluta qualità che rappresenta la storia e le tradizioni del sud Italia. Lavoriamo le migliori farine artigianali e le migliori materie prime per produrre pane, pasta e dolci: prodotti unici che hanno reso la nostra tradizione gastronomica conosciuta in tutto il mondo. Coccoliamo ogni ospite: dai più piccoli, ai palati più esigenti, ai bisogni più speciali. Seguici nel viaggio al sud. Chiedi al nostro personale. Benvenuti ne Il Gourmettino. Small everyday actions that turn a noble material in a top quality product that represents the history and traditions of southern Italy. We work the best artisan flour and the best raw materials to produce bread, pasta and desserts: products that have made our gastronomic tradition known all over the world. We pamper each guest: from the youngest, to the most demanding palates, to the most special needs. Follow us on the journey to the south. Ask our staff. Welcome in Il Gourmettino. OGNI PIATTO, IL SUO OLIO Every dish has its olive oil Abbiamo selezionato i migliori oli extra-vergine d’oliva delle nostre terre e della terra che ci ospita e li abbiamo abbinati ai nostri piatti per offrirti un’esperienza di gusto superiore. MONOCULTIVAR Ogliarola: dal Gargano, profumi fruttati, puliti, freschi, verdi. Coratina: dal nord barese, sapore molto intenso, fruttato, leggermente amaro e piccante. Peranzana: da San Severo (FG), bassa acidità, molto equilibrato. Nasuta: zona garganica, sapore fruttato e intenso. BLEND Moraiolo, Frantoiano, Leccino e Americano: dalla Toscana degli oli molto delicati, ideali per piatti più ricchi. We have selected the best extravirgin olive oil of our lands and the region that hostes us, and we have paired our dishes to offer a superior tasting experience. MONOCULTIVAR Ogliarola: from Gargano, fruity aromas, clean, fresh, green. Coratina: north Bari, very intense and fruity flavour, slightly bitter and spicy. Peranzana: Foggia, low acidity with a very balanced taste. Nasuta: Gargano area, fruity and intense flavour. BLEND Moraiolo, Frantoiano, Leccino and Americano quality: from Tuscany, they are very delicate and ideal for richer dishes. .
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