The menu for the Easter table recounts old family traditions and will consist of the typical traditional appetizer: the Apulian benedictas a first course we will prepare together baked orecchiette pans, while the roast cooks on a slow firethe roast will be accompanied by a reinforcing salad and to finish we will taste the ricotta cake typical of the Apulian tradition.Although the Apulian table cannot miss ù sopatavl (basket of dried fruit) - spingitur that is, crudités that help keep the stomach "light" and scarcelle, which for the occasion become placeholders for diners.