Second visit to A’ Crianz in Putignano (Puglia)…

The entrance to A' Crianz Osteria in Puglia
The entrance to A’ Crianz Osteria in Puglia

A’ Crianz – Putignano (Puglia)

Cellar with food and coal to view the subtitle of this place behind the garden of the church of San Domenico. It is the fruit of the passion for wine, that of Gregory Barletta, and kitchen by Stefano D’Onghia gained after an intense experience in such prestigious kitchens of Italy. The kitchen is an interpretation of Stephen faithful to the traditions, with minor reinterpretations and impeccable quality of raw materials. Appetizers that vary according to season, from fried olives with wild onions, mozzarella from the eggplant flan of creamed cottage cheese. Then burnt wheat orecchiette with mushrooms and tomatoes cardoncelli whipped the provolone. Finally, the meat: filet of ass cheese fondue. Good desserts and wine growing, but already with a good presence of local wines.’  Puglia is Served 2012

Last year when I was in Puglia in June for Radici del Sud 2012, we ate and drank like kings for the duration of the week that we judged. All the food was prepared by Slow Food Italy but if I was to pick one meal, it was the dinner we had at A’ Crianz in Putignano. Well even though we are in Puglia for barely 24 hours, I knew where we would be eating for lunch. As soon as we checked into our accommodation, we made a beeline for the restaurant, and if it was possible, our meal today was even better than the memorable dinner I had all those months ago. Below are a few of the dishes we ate during our meal.




Again this is one of the best meals I have eaten in Italy and if you are ever in Puglia, make this high on your agenda of places to eat.

Pasta with truffle and cauliflower.
Pasta with truffle and cauliflower.

A’ Crianz

Porta Barsento 8, scalinata per via Goito (nell’orto di San Domenico)

70017 Putignano, Italy

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