During the lockdown the baskets in which to leave basic necessities available to those who could not afford to do the shopping had made headlines. Wine Workshop, wine bar with active kitchen in Trani (Bt) since 2008, used the same symbol for its delivery. "The ladies of the past used the basket to pick up the groceries when they could not leave the house," recalls Samantha Mastrogiacomo, who has been accompanying Gigi Di Feo for twelve years in the Officina del Vino project and in life. Today the Saliscendi at your home is the trademark of this food delivery all made in Puglia.

The approach and reopening

Since 2008 Officina del Vino has been a point of reference for lovers of references which, in rotation, range between traditional and biodynamic wines, passing through organic, natural and craft beers. There are about 500 in the cellar. Alongside this wine offering, Gigi Di Feo's cuisine flows hand in hand. They range from selected cold cuts to second courses of meat, including pork leg and wild boar stew with primitive. On paper, a bet: the semi-hard-boiled egg.

Officina del Vino has always worked inspired by the excellence of the raw material. It is from here that all the dishes on the menu start, even if it is the "simple" selection of cheeses. «Pugliese or not, we are interested in the quality of the product, its exceptional nature, explains Samantha Mastrogiacomo. "The semi-hard boiled egg was a gamble. We started working with Paolo Parisi's egg, but it was a raw material too far from our territory. Then we converted to Giulio Apollonio's Perfect Egg, who raises his adult hens in Cutrufiano, in the province of Lecce. The bet is for us to ennoble the egg ", explains the room manager. This dish also returns during the summer, when the semi-hard-boiled egg joins the seafood and arugula.

"We never liked the word delivery," confesses Samantha. "And then we wanted to give the initiative a nicer impression by calling it Saliscendi and choosing the basket. In the basket, in addition to the dishes, there are complimentary placemats and bottles of olive oil from the Galantino oil mill. Since we explain the dishes and the ingredients in the restaurant, we did the same even from a distance, adding small scrolls. Where we could, we would go back to get the basket. Other customers brought it back to us. "

The dish of #OggiDelivery

The semi-hard-boiled egg with crispy bacon refined with crusco pepper on a cream of potatoes and leeks is the protagonist of the Ups and downs menu of Officina del Vino. The dish is delivered ready: the hot egg is laid on the lukewarm velvety. The refinement of the bacon in crusco pepper, made by Michele Varvara, gives the egg white a light pink color. From 22 May the dish is also available in the headquarters in via Giovanni Bovio 161, in Trani. The wine that Samantha Mastrogiacomo recommends in combination with this dish is Ajanoa, the Primitivo di Manduria Dop from the Pichierri winery.