Bringing Puglia vibes back to Lithuania! You know my love for Italian food and all things carbs. From pasta to focaccia, I love it all. And this time, the amazing Chef Daniele Vino is flying in straight from Puglia to cook up a classic Puglian feast. We first met Daniele two years ago during a foodie trip to Puglia. He opened his restaurant on his day off to cook an unforgettable dinner just for our group. Now, we get to return the favor and welcome him to Vilnius.

Our partners in food crimes, Druska Miltai Vanduo Paupys, are excited to welcome you all to looong tables for a loooooooong Italian Feast! We’ll start with welcome drinks & cheese tasting that our Food Club partner, Itališko Skonio Gurmanai, is arranging especially for us with a cheese maker himself from Italy - Quattro Portoni farm, which is No. 1 Award Winning Buffalo Cheese Producer & Best Italian Cheese 2018 & 2012 winner.

We will continue with a feast full of delicious handmade Apulian dishes, all paired with great company and even better vibes.
Save your appetite - this is going to be one for the books! 🍝🍷🔥

MENU:

Welcome drinks & Cheese tasting

Bread & Oil

Yeast dough fritters

Daniele's recipe makes the dough soft and the frying delicate. Ideal to accompany a plate of cold cuts or vegetables!

Focaccia

Neither Bari style nor Ligurian style. Daniele’s recipe includes a mix of ancient flours, wild oregano, and a light salt crust. You might find some crunchy seeds inside so there is a crunch at every single bite.

Pork neck rolls with cheese ‘Le bombette’

Pork neck rolls with a tender heart of pecorino cheese and basil, wrapped in a crunchy coating with Mediterranean scents. Trust me, hard to resist.

Poor-style zucchini

Here we are talking about zucchini simply fried with care to two small details: the amount of water inside the zucchini itself and the temperature of the oil. Finally, to give a fresh and decisive flavor, the right amount of mint and garlic.

Apulian style mussels

A simple and flavorful dish: fresh mussels cooked with garlic, parsley, black pepper, and white wine, served with crispy bread. An explosion of marine flavors that celebrates Puglian tradition.

Fried Octopus

Crispy fried octopus, coated in a delicate semolina crust, served with warm ricotta and a fig reduction. This dish perfectly balances crunchy textures and rich flavors, capturing the essence of Puglia.

Fava beans puree with chicory

A creamy dish of dried fava beans enriched with the taste of potatoes, serving as a cushion for a nest of vegetables sautéed with garlic and chili. Served with our traditional toasted bread!

Orecchiette 50'special

"But how nice is it to go around with wings on your feet if you have a Vespa Special that takes away your problems..." so goes one of the first songs Daniele remembers from his childhood. And this dish reminds him of that song, of Sundays, home, the balconies with grandmothers waiting for us for lunch, the football matches in the streets.. The orecchiette with their roughness capture all the sweetness of the tomato, the saltiness of salted ricotta, and the Mediterranean scent of basil. Simple, simple, good, good.

‘‘Portami - giù’’ - Daniele’s idea of Tiramisu

Drinks
Aperitivo cocktail, Italian white and red wine / Acala sparkling tea

Save the spot!

Any questions? Contact me!