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Comfortable and well finished

Simple and elegant loft style interiors with finishes in Trani stone and at sight traves

Unique of its kind

Unique location and menu choices, from most original of pizzas to traditional dishes
Il colle altojanni a Grottole

At the heart of materan hills

In Grottole, an area with facilities including a playground area and parking rental electric bikes

Chef recipes

Tagliolini zucca e peperoni cruschi

Ingridients two diners

  • 350 g of fresh tagliolini
  • 150 g of pumpkin
  • 1/2 onion
  • 2 peperoni cruschi
  • 100 g of fresh salame
  • 50 g di provola
  • Olio extravergine and salt

Preparation

The main ingredient of dish, simple and tasty, are the tagliolini, our cuisine typical pasta.

Then we proceed, heat extra virgin olive oil in a pan and sauté the onion for less than a minute, then accompany with a handful of peppers bran. Meanwhile take the pumpkin already diced, previously cooked for twenty minutes and add the fresh sausage pieces. Fresh pasta need few time for cooking, about five minutes, got boiling water drop our tagliolini and salt. Meanwhile, cut into small pieces provola and leave on low heat with pumpkin, when the dough has been given a short cooking time add it to the sauce and pumpkin cheese and shed the sauce of onions and peppers bran, stir, mix and enjoy with a strong vino rosso… and in good company. We like so!

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