Try a Menu from Apulia – A Taste of the Sea, Sun, and Olive Oil

In southern Italy’s Apulia, every dish tells a story. A story of farmers who have cultivated wheat for pasta for centuries. Of fishermen who pull up nets full of octopus, mussels, and sea fish at dawn. Of olive trees older than some cathedrals, whose fruits produce oil with the aroma of grass and almonds. Apulian cuisine doesn’t aim to impress with complexity—it relies on simplicity and fresh ingredients.

Starting February 1st, you can experience Apulian gastronomy at Aroma restaurants. Don’t expect heavy cream sauces. Instead, get ready for dishes infused with the flavors of the sea, citrus, and charcoal.

Appetizer: Salmon Carpaccio

Carpaccio Di Salmone

Salmon carpaccio is served all over Italy, but in Apulia, it has something extra. Local chefs marinate it in citrus juice and olive oil, enhancing the delicate texture of the fish. At Aroma, we complement it with candied orange, balancing the fish’s light saltiness with the fruit’s sweetness. The dish is finished with a dill mayonnaise, adding a touch of freshness.

Homemade Pasta with Seafood

Linguine ai Frutti di Mare e Limone

Seafood in Apulia is all about seasonality and tradition. There’s no fixed recipe—everything depends on the day’s catch, whether it’s shrimp, mussels, or squid. Local chefs adapt each morning, embracing the freshest ingredients.

At Aroma Harfa and Dock, we’ve chosen a combination of mussels, octopus, and shrimp. The sauce is a buttery lemon emulsion, enhancing the seafood flavors without letting the pasta take center stage.

Main Course: Pork Neck Rolls

Bombette Caciocavallo con Sgagliozze

Bombette are small roasted meat bites, found in almost every butcher shop in Apulia. Whether you order them in Lecce or Bari, they always have one thing in common—quality meat. In Apulia, pork comes from masserias, traditional farms where pigs roam freely under the open sky.

At Aroma, we’ve stuffed our bombette with caciocavallo, a firm, slightly spicy cheese that has been made in Apulia for centuries. Alongside the meat, you’ll find sgagliozze—crispy fried polenta bites, a popular street food snack.

Our version includes herb-infused polenta cakes and a rich tomato salsa.

Pizza with Mozzarella, Bresaola, and Sun-Dried Tomatoes

Pizza Bresaola con Pomodorini Secchi

Apulian cuisine is known for its minimalism and balance of flavors rather than extravagant toppings. This philosophy is reflected in our crispy pizza with a tomato base.

• Bresaola, air-dried beef, adds a delicate saltiness.
• Pomodorini secchi, sun-dried cherry tomatoes, bring a sweet-tangy flavor, having ripened under Apulia’s intense summer sun before drying outdoors for days.
• Arugula and Grana Padano shavings complete the perfect harmony of flavors.

If you want to taste the same dishes you’d find on local tables in southeastern Italy, come and visit us. The Apulian menu will be available from February 1st, 2025.