The cuisine at la Rosa is deeply rooted in the land of Puglia and its exquisite products: from antique flours to exceptional dairy products, from fresh fish from Apulian both sea to meat from pasture-raised, non-intensive farms. But it’s especially rooted in the organic cultivation of many varieties of vegetables and fruits, which are a great part of the Apulian culinary culture.

Since several years, the resident chef , immersed herself in the study of the vegetable creating a deep, intense, playful and especially joyful food journey where Love for the vegetable made it the great protagonist of the dishes, with all its colours, flavours and varieties.

A study of taste, structure and textures to give the right value to an ingredient with strong creative, nutritional and sustainable potential.

The menus are strongly inspired by traditional Apulian and Italian dishes, making them contemporary, lighter and healthier taking inspiration from the studies of the most innovative processing methods in the culinary system respecting and emphasizing the traditional taste.

Around the vegetable will orbit our fresh pasta,  bread, focaccia and pastries made with Senatore Cappelli flour, an antique grain also good for intolerance; fresh dairy products and organic eggs from local farms, fresh fish and organic Apulian meat.