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Edinburgh's Divino Enoteca to serve up third 'regions' menu

Last year the popular Italian restaurant announced the 'taste the regions' menu with a showcase of produce from Piemonte.

Published: March 11, 2020
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These series of tasting menus from Divino Enoteca celebrate the best of local and fine-dining cuisine from across Italy’s most well-known destinations, and after the celebration of Emilia-Romagna, the new regions menu will be dedicated to Puglia.

This southern region is often know as the heel of Italy's boot shape and is home to the capital, Bari, with it vibrant port, while Lecce is known as “Florence of the South”.

Produce from Puglia, which will be used throughout the new menu, includes olive oil, orecchiette pasta and burrata.

Puglia is also known for its extensive wine production, so the wine pairing part of the menu is ideal for diners looking to explore the regions vineyards.

With each of the four courses there is a vegetarian option and for starters diners can choose between: Cozze Alla Tarantina: Sauté of mussels, tomatoes, white wine and bread, finished with fresh herbs and Burrata Pugliese:  Creamy burrata served with tomatoes, black olives, bread croutons and drizzled with olive oil. Both starters are served with a wine pairing of Verdeca, San Marzano, 2018.

The pasta course is, a you'd imagine, Orecchiette con cime di rapa e ricotta salata: Traditional orecchiette pasta made with a sauté of ‘cime di rapa’ (a vegetable similar to broccoli), sausage, garlic and fresh herbs finished with pecorino and served with a glass of Salice Salentino Riserva, De Castris, 2016.

Mains include the light Polpette di pane - bread dumplings made with pecorino, parsley and garlic in a rich tomato sauce served with sweet and sour vegetable ratatouille, pine nuts and raisins or Baccala alla salentina - salted cod fillet in a bread crust of olives, sun-dried tomatoes, garlic and pecorino served with herb potatoes and sauté of cherry tomatoes and capers.

The wine pairing for the main is Negroamaro, San Marzano, 2017.

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Finally dessert is a moreish Pastiera Pugliese con le pere - a delicious shortcrust pastry tart filled with sweetened ricotta, pear, a drizzle of brandy and served with chocolate ice cream, with a rare red wine pairing of Primitivo Passito, Varvaglione, 2018.

Diners can book a table now for Puglia at Divino Enoteca, Merchant Street in Edinburgh, which is open from 5pm - 11pm Monday - Thursday, 5pm - midnight on Fridays and midday to midnight on Saturdays.

The Puglia regional menu will run from March 9th - April 5th 2020 before the fourth region in the series is revealed on April 6th. The menu is priced at £39 per person with wine pairings for an additional £26.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.

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