Restaurants like La Giara are able to make you forget in a moment all the fashionable drifts related to catering and make you rediscover the pleasure of sitting at the table. Thanks to its simplicity: no frills, at the entrance a nice wooden counter and in the front the fireplace with the embers; in the dining room, benches and ” communal” tables and bottles on the walls. The cuisine, of Puglia origin, boasts an excellent quality/price ratio, especially when considering raw materials and suppliers: such as the Peroni butcher’s shop in Piazza San Materno for equine meat, the burrata of Andria, the biscuits with almond paste from Modugno (Bari), the oil from Puglia. The menu, as in the trattorias of the past, presents some fixed dishes – such as orecchiette with meat sauce, pasta and chickpeas and bean pasta, barbecued meat – and others that change according to the day of the week: every Friday mashed broad beans with chicory, every Thursday and Sunday orecchiette with turnip tops and so on; plus some proposals of the day to pamper regular customers (especially fish). The homemade desserts deserve a special place apart: try the tiramisu (“ladyfingers, no to pavesini and others!”) also the al San Marzano Borsci (fantastic!), the pear and chocolate tart and the chocolate salami.

Translated by @silaskin