FOOD & DRINK


LA CANTINA DELLO ZIO One of the top vegetarian friendly restaurants in the area with a great terrace near the Basilica of San Nicola. Famed for its home made (of course…) orecchiette and various pasta dishes. It runs all through the day so no real need to book and the meal can be washed down with a great selection of local wines. In short superb value, brilliant service. €€ | +39 329 229 9403


SEAFOOD MARKET Maybe the essential Bari experience is to visit the seafood market, dig into some oysters, squid, briny sea urchins and wash them down with a frosty bottle of Peroni beer. The place is alive all day with fishermen slapping the caught octopus on the walls (not everyone’s thing!), and selling every type of seafood you can imagine in the most magnificent setting. This is real life, authentic Bari and you can spend a few hours here just watching the world go by. €€ | Molo San Nicola 6


TABLE TALK


Ristorante Biancofiore PROPRIETOR DIEGO BIANCOFIORE


CONTROFILETTO DI MANZO, IL SUO JUS, PATATA VIOLA E VERDURE DI STAGIONE


INGREDIENTS


Sirloin Beef A selection of seasonal vegetables of choice


Purple potatoes Dry white wine


LA UASCEZZE A super traditional eatery in both decor and food. Mouthwatering tapas, broth and pizza are the tastiest dishes. Check out the tasty soufflés and ice cream this place offers you’ll not be disappointed. The wine list is diverse and satisfies the needs and pockets of everyone. The staff are accommodating and the fabulous service goes beyond the price point. Here you will pay affordable prices and get some great traditional food. €€ | +39 320 628 4295


TRY SGAGLIOZZA


A Bari speciality, made with polenta flour, water, salt, and oil. Once cooked, it is left to cool and it is then sliced into rectangular pieces and fried until golden brown.


FOR THE VEGETABLES


• Clean and chop the chosen vegetables and blanch them in salted and acidulated water, when cooked, cool and dry them.


FOR THE BEEF • Marinate the sirloin with salt, oil and marjoram. Brown the sirloin with salted butter and unpeeled garlic, let it rest for about half the cooking time. Mix it with a mirepoix of seasonal vegetables. When everything is golden, deglaze with dry white wine, let it evaporate, transfer everything into a pot with ice, water and herbs, bring slowly to the boil and then reduce the base until the desired consistency is obtained.


FOR THE POTATOES • Place the potatoes in a saucepan keeping the peel on. Cook them, mash them with oil to taste, salt and cooking water.


• Place the water obtained from the potatoes on a baking tray and dehydrate in the oven at 80°C for about 5 hours. Sift and make a powder for decoration.


SERVE • Create a base layer with the purple potato mash and cover with the assorted seasonal vegetables. To the side place the sirloin steak, cover with the jus and decorate with the hydrated potato powder.


Olive oil Fresh marjoram Salted butter Garlic


ONBOARD | SUMMER 2022 | 97


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