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A bit of history ... The Taverna al Cantinone is a classic example of the conversion of a building born in 1700 to house the olive harvest. The central beam was used to support the mill and the side arches created a donkey space for unwinding and pressing the olives. Kismet of Bari Carlo Formiconi, creating local recording schools and art exhibitions. In 1990 it became a restaurant with an elegant and refined atmosphere, transforming every small ingredient into a great flavor.

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REG:1169/2011,UE Customers with food allergies and / or intolerances to: CEREALS; CRUSTACEANS; EGGS; FISH; PEANUTS; SOY; MILK; NUTS; CELERY; MUSTARD; SESAME SEEDS; SULFUR DIOXIDE AND SULPHITES; LUPINI; CLAMS. They are kindly requested to make this known to the dining room staff when ordering. In some periods of the year some of our raw materials and processes are cut down by us negative temperature -21 ° C according to the procedures foreseen by the HACCP. Hard-to-find raw materials can be replaced with first choice frozen products.