The challenge of eating in Alberobello is to find somewhere that isn’t intended to cater for tourists that visit by the bus load. Away from the main trulli zones and on a quiet side street restaurant Trullo D’Oro suited us well.
Due to covid regulations we ate on the small terrace.
The menu offered the usual traditional dishes made with locally produced seasonal ingredients. We found our food modest, clean and precise.
Starter | ratatouille with stracciatelle cheese and taralli | 10€
La caponata pugliese di verdure con stracciatella e sbriciolata di tarallo
Starter | frisella with tuna fish, red onion, cherry tomato, carrots, watermelon “barattiere” | 14€
Acquasale e Mare (frisella, tonno fresco pinne gialle, cipolla rossa, pomodorino, carote, cocomero barattiere)
Friselle are bagel-shaped rusks that originated here in Puglia, double baked to preserve them. The bread is dipped into water (count to four in Italian), sprinkled with salt and usually topped with fresh tomatoes and a generous drizzle of olive oil. Some families flavour the bread rubbing it with a raw garlic clove on the rough surface after submerging.