Todi Steak In Andria

25/02/2026: Six of us sat down and after the blessing of the table and those present, a procession of 100% local delicacies took place: Burrata di Andria (PGI) with stracciatella made from stretched curd, parmigiana with ancient ragù, Sponsali (young and tender spring onions, elongated, with a white bulb, shredded and creamy), Seared beef fillets, Fried Bombette with seaweed and rosemary, Burnt wheat orecchiette with turnip tops and ... -last- (but first on our scale of appreciation)- bronze-drawn spaghettoni, square-section, cooked San Giuanniello style (100% Mediterranean, recipe not explained here, go there)! We couldn't order anything: young Antonio, the restaurant's key asset, brought everything, having chosen to stay here with us in the South (long applause). After lunch, he showed us the underground space beneath the restaurant: an incredible place, purchased and hand-dug by Antonio's father and family; meter after meter, it was an abandoned place filled with rubble and waste. A careful, flawless restoration; essential, understated; the result is an elegant, welcoming atmosphere; you feel part of the place's history. This is the Southern Italy we love. Greetings to Sergio, Domenico, Annibale (he takes notes but doesn't write, he delegates me now), Liberato, and Mario. WARNING: do not open the door at the back of Shoeshine's cellar: it leads to a hand-dug tunnel that leads to Canosa, and emerges (it is said) in front of the Cathedral of San Sabino, the arrival point of stage 14 of the Way of William.

05/02/2026: A quick business lunch, served even after 2 pm. Friendly staff, small but cute and pleasant place. We ate well, in good quantities, and at a fair price. A great deal!