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Competition Dinner                            

Friday, 3rd October  h. 8.30pm

Bari Yachting Club historical headquarters at Molo Borbonico

 

Aperitif

• Wrapped fried anchovies,

• Mussles and mint omelette,

Pettole (typical fritters) with cauliflower

• Cod cake with potato sauce

• Barley bread bits with local Termite olives, small Regina tomatoes, celery and red peppers

 

Entrées

Carnaroli risotto with turnip tops and small squids, with burrata cream cheese and fried Nolche olives

Cavatelli pasta in fish soup sauce

Main course

• Mackerel stuffed with early beet greens, almonds and raisins, cooked in lemon leaves, mashed broad beans and sauce of red onions and tomatoes.

Fruit and dessert

Local grapes selection,

Ricotta cheese cake, persimmon mousse, Father Peppe sauce, vanilla ice-cream

 

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Arrivederci Dinner

Sunday, 5th October  h.8.30 pm

Pietrasole Manor Farm

Menu soon available