I Percorsi DiVini · 10th edition

A sensory journey through food and wine

Six evenings, from October to March. Each time a winery from Puglia brings its wines, and Mario cooks the dinner around them.

Next evening · In 17 days

Cantina Pantun

Wines from Mottola, at our table

Friday 23 October 2026

Crisp sourdough focaccina with potatoes, stracciatella from Andria, citrus-marinated mackerel fillet and nori seaweed powder

Seared local cuttlefish 'tagliatella', Mantua pumpkin and ginger root cream, cuttlefish ink sauce and toasted Altamura bread crumble
Capocollo from Masseria Donna Elisabetta on a carpaccio of fresh autumn figs, Podolica caciocavallo fondue and toasted pecans

Paired with: Tara — sparkling white wine from Greco grapes

Fresh homemade orecchiette with turnip tops, raw Gallipoli red prawn tartare and drops of Thai green curry oil

Paired with: Pantun Bianco — Verdeca

Catch of the day in a Toritto almond crust, sweet potato purée and wild chicory sautéed with garlic, oil and chilli

Paired with: Pantun Rosato — Primitivo

Dark chocolate mousse with a heart of figs and local carob, dusted with organic raw cacao nibs and almond crumble

Allergen information on request.

Booking required · Limited seats. One message is enough: we'll get back to you.

Tailor-made dinners and menus for special occasions are arranged a few days ahead. Just send us a message.