Ivan Tronci

This recipe contains the true taste of our land, Salento. The wild boar essence is perfectly matched with balsamic onion, cocoa and cappuccino foam. Just follow these simple procedures to get a unique dish with unmistakable flavors. Soak the leg of wild boar for about 12 hours with red wine and smells such as myrtle,

Salento octopus in spring is an explosion of colors and flavors. The cooking was done in pignata and, instead of cooking it together with the tomato, our chef used a purée of chickpeas flavored with rosemary together with various seasonal vegetables. Ivan wanted to sign his creation, using ingredients from the Far East: (meta of

The Salento spring is well represented by the heart of the black artichoke, stuffed with barley frisa. The filling was done diligently and professionally with an excellent “friseddhra” (Italian frisella, using the dialectal term) from Salento, a barley which replaces bread. Around the heart of the artichoke melts the structure of this excellent dish: its

The explosion of nature and the flavours of Otranto are incorporated and embraced by cooking in tempura. For this recipe have been assembled the “lampascioni” (green onion), the “spunzali” (spring onion) and the leaves of borage. The chef has chosen two bulbs and a leaf to wrap and involve all the buds of taste: the raspberry with