Pecorino pudding and warm burrata (warm because covered with "scattarisciati" tomatoes, that is to say, sautéed): two drool-worthy appetizers that already say a lot about Michele Micati's cuisine. A cuisine that is profoundly from Salento and linked to the territory, as much as it is able to convince in its most creative variations, whether they be land or sea based (combining these the two categories, for example, think of the successful prawns wrapped in bacon with chickpea cream). Salento and Puglia are equally the protagonists also in the cellar; the service is appropriate and timely.
