APPETIZERS Warm fritters with thin slices of Capocollo di Puglia, grilled vegetable roll, and smoked burrata; (dish per person) Onion scallion, mashed broad beans with friggitelli peppers and croutons, focaccia barese, pecorino and new broad beans, meatball terrine with cacio e pepe sauce; (served at the center of the table) FIRST COURSES Risotto with chopped meat and zucchini flowers Cappelloni with creamed eggplant, cherry tomatoes, and stracciatella; MAIN COURSE: THE GRILLED RITUAL Grilled lamb, capocollo, and sausage with French fries; DESSERT Fresh fruit with creamy grenadine; *** BEVERAGES Parco dei Manieri selection wines, mineral water, coffee, and liqueurs