Osteria Moderna – Ristorante e pizzeria

Il pan di lievito

FIOR DI LATTE
Tomato sauce, Fiordilatte, olive oil from Puglia and basil emulsion

CAMPANA
Tomato sauce, Bufala (buffalo’s milk mozzarella), slices of tomatoes and olive oil from Puglia

GOLOSA
Tomato sauce, Fiordilatte, anchovies from Cantabrian Sea, capers from Pantelleria, Taggiasca olives, olive oil from Puglia, oregano

BURRATA E CRUDO
Burrata stracciatella cheese from Apulia, Sauris raw ham, olive oil

TONNO E CIPOLLA
Fiordilatte, caramelised Tropea red onion, fresh tuna tagliata, balsamic vinegar, pink peppercorn, black salt from Cyprus

A MODO NOSTRO
Fiordilatte, smoked pork ham, fresh champignons, artichokes, parmesan cheese shavings

DELL’ORTO
Tomato sauce, Fiordilatte, crispy courgette and carrots, confit cherry tomatoes

ESPANICA
Stracciatella (sliced and very creamy mozzarella cheese), 40 months aged “Patanegra” of Bellota “Blàzquez”

DI STAGIONE
Fiordilatte, porcini mushroom, truffle cream, Sauris raw ham, parmesan shavings

LEGGERA
Tomato sauce, fiordilatte, Taggiasca olives, datterini tomatoes, rocket salad, parmesan cheese shavings

AUTUNNALE
Fiorlatte, pumpkin cream, bacon chips, pistachos from Bronte

SALMONATA
Fiorlatte, burrata stracciatella cheese from Apulia, salmon sashimi, lumpfish eggs

AGLIO NERO
Tomato sauce, black garlic mousse, anchovies from Cantabrian sea, oregano, olive oil