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Restaurant Bul

via Villari, 52 - Bari-

Force and territoriality cuisine. Ethics wine and passion. In the center, just steps from Corso Vittorio Emanuele, the Teatro Petruzzelli and major attractions.

MENU 'TASTING

salad with smoked cod and potatoes in the house ' oil.

Barone Pizzini, Franciacorta Brut.

Mackerel, field beans and chicory.

Pennette all'amatriciana monkfish.

Fattoria San Lorenzo Vineyard 2007 of the Geese.

Redfish grilled tomato vinaigrette and polenta Gargano.

Villa Diamante Vigna Congregation of 2005.

Bavarian goat cheese infused with red berries.

Az. English Rosé Col.

STARTERS

Salad home-smoked salt cod and potatoes in oil.

Mackerel, field beans and chicory.

Large dish of raw seafood.

meatballs and vegetables in Puglia.

Capocollo and Martina Franca loin, ham and poor crepe di Mola. Fiordilatte, pickled vegetables and crispy bread with fennel.

FIRST

Guitar stew of sea urchins and stracciatella warm.

Pennette all'amatriciana monkfish.

Ravioli full of roe and cod with lemon confit.

Pasta filled with peaks turnip soup with anchovies and tomatoes hanging.

lasagna with meat sauce white rabbit.

noodles with eggplant gratin, smoked cheese and mint.

SECONDS

Amberjack and Rosta confit potatoes.

to Redfish grid tomato vinaigrette and polenta Gargano.

Mullets steamed chickpea sauce and crispy bacon.

Change in the Valle d'Itria kid.

Salteado pony with dried tomatoes and lampascioni.

Catch of the day: salt, grilled, crazy water, in soup, baked.

cake fondue with vegetables ricotta.

CHEESE AND DESSERT

Caciocavallo, baskets and Puglia Pecorino, Parmigiano Reggiano 36 months.

Bavarian goat cheese infused with red berries.

Brownie ice cream with star anise.

Ice cream and sorbets in the house.

Dessert of the day.

Mikomi Webcam Driver Osx

We begin ...
Artichoke Omelette and cod € .9,5
Raw yellow fin tuna with sweet and sour red cabbage and rhubarb € .9,5

Raviggiolo Appennino Tosco Romagnolo with  spinach pie € .9.5 Raviggiolo company. agr. Galas of Slow Food

Cotechino pan with cooked cabbage and € .9
balls fried with sprouts and edible flowers € .8,5 shoots and flowers from edible organic (Az. viva)
The soups and pastas ...
codpiece Gragnano crazy gratin with sausage, tomatoes and radicchio € .9,5

Spelt Spaghetti with sauce of cuttlefish and sea asparagus € .9,5 Spaghetti Spelt bronze drawing from agriculture Organic (pasta Felicetti)

pasta with bean sauce € .9 eye
Basotti aged cheese sauce € .8.5 basotti are the first to recover the tradition
noodles cooked in broth and then baked in the oven later

fennel cream with gross spoja € .9,5

 Presidia are Slow Food projects that safeguard small quality products to protect, made according to traditional practices.
used in cooking the salt of Cervia and some salt flat Cervia Riserva  Camillone of Slow Food.
Parmigiano Reggiano Dairy Rosola, aged 24 months.
For some preparations we use the Parmesan Bianca Modenese  of Slow Food.
Meat, fish and vegetables ...
fillet of sea bream sunflower seed bread with broccoli, capers and anchovies € .14 anchovies are masculine in May of slow food. 

Stewed beef with potato pavé with sangiovese € .13,5

Bovina Romagna  grilled salad with balsamic € .15 Bovina Romagna consortium of Slow Food The Magnificent

Shank of lamb with mustard and mashed celeriac € .13,5
roll with cheese and pears with walnut sauce € .13
thistles and tripe with parmesan cheese with white Modena € .12 Parmigiano Reggiano Bianca Modenese  of Slow Food.

Cheese € .10 selection of cheeses from the pit of Abundance Renato Brancaleoni

selection of meats €. 12

Mortadella Classical Pasquini

Pasquini mortadella offers a "real" and not a substitute for the industry, which stems from a obsessive choice of meat from pigs only national heavy, the lack of nerves or parts of scrap dough, an obsessive control Trippini, reduced to a minimum of preservatives, allowing only the use of two grams of nitrite and nitrate per 100 pounds of meat. Not only that, also the removal of synthetic fragrances, using only natural spices, no use of antioxidants or other products of modern chemistry

cheek Mora Romagnola of Slow Food (Copaf Bristol )

Strolghino culatello of the Slow Food (Former Ardenga)

Strolghino is a small sausage of small diameter to be enjoyed young.
It 'made with meat that is obtained by trimming the culatello.

Shoulder Palasone cured of Slow Food Presidium (Former Ardenga)

Product culinary excellence, always been the culture of the butchers "of Parma" and the area of \u200b\u200b"Palasone" in particular, where its origins. Persistence and smoothness to the palate make this unique and difficult to implement sausage. Just to meet the Traditionally, the product of the consortium can only be produced from September to March, during the cold months.

Sweets
custard apples with carob € .5,5

warm pumpkin pie with ice cream at ' macaroon € .5,5

Salame chocolate with mandarin and mint jelly € .5,5

Eggnog ice Albana grapes and saba € .6

Plumcake with whipped cream and chocolate sauce € .5,5 with Albana previously classified Queen of Hearts 2006 Gallegati € .10,5
conclude with ...
The espresso we serve is selected and roasted by Leonardo Lelli, artisanal roaster Bolognese.
Concerto No. 1 Symphony is a mixture of strong Indian, Arabic and Arabic in Central Brazil. € .1,5

Overcast € .1,5

Chronotherm Iv Plus Pilot

February 14, 2010

Valentine

seafood tasting menu or a la carte


Menu

vegetable soup with roasted shrimp

Cannelloni cod with green tomatoes and sweet potato stew

fillet of sea bream sunflower seed bread with broccoli, capers and anchovies

Hearts of ricotta and berries

€ .30

Enoteca Ristorante Don Abbondio

Piazza G. da Montefeltro 16

47121 Forlì

0543/25460

info@donabbondio.net