La Cicerchia In Gioia del colle

11/01/2025: Even when you are still for reasons beyond your control, your Google Photos bring back pleasant memories about a year later. With them, the senses expand and the images intertwine with the memory of the surrounding environment, the liveliness of the place, the aromas and the pleasure of flavours. The assassin is now a "must" everywhere in the province of Bari and beyond, but revisiting it and above all personalizing it is certainly not easy. It is easier to receive criticism if you distance yourself from the classic. Instead, the union of two traditions in a single solution, risky but successful in my opinion, produced a killer with stracciatella on which a brasciola with ragù was frayed. The result may also shock purists, but we like to experiment, especially when the result is noteworthy. The pork cheek with grilled vegetables was also worthy of appreciation. Cooked at low temperature, pleasant on the palate and worthy of being considered a leading dish. The quality of the ingredients is undeniable. The place does not have a unique theme, it presents itself as a mix of memories, passions and emotions, all in all, pleasant overall. To conclude, recovering the literal meaning with a pluralist idea, we can only exclaim: Namaste.

27/12/2024: Even though I live a few meters from Namastè, the thought of spending an evening there has never occurred to me. I always saw it frequented by many young people. But friends had told me that there was a catering service (and I now discover also takeaway), which was very interesting. Well, I've already gone 3 times in the last few weeks. And I must say that I was deeply enraptured by some of the dishes. In particular the Tonnarelli with Wakisoba, with and without chicken. But the assassin (proposed in 3/4 variations) is no different. I'm an assassin enthusiast. I attended a cooking course in Bari and specialized only in that. I visited several restaurants in the Bari area to compare their dishes. But I also had the opportunity to appreciate many other meat and non-meat dishes. Bacon and cheddar chips are delicious. I'm Italian American. My compliments to Chef Luca. Thanks to Giuseppe for managing the table, but all the table attendants are attentive, kind and professional. The wine list is rightly not very assorted, but aimed at matching the dishes prepared. I can't comment on the beers as I'm not an expert, but I'm convinced that there too nothing is left to chance.