Nuova Sala Paradiso (Orsara di Puglia)

There’s the sun and the earth. There is passion, culture, dedication and communication. There is so much more in what Peppe Zullo does. In Italy or abroad he represents our ‘made in Puglia’ by transmitting his stories, the love for his work, his experience and his desire to let the Italians and foreigners know our traditions in a concrete and realistic way. ‘Simple food for intelligent people’ is his motto. This is his kitchen, where he reflects the taste of the raw materials from his own garden, his vineyard and fruit trees.
With his inseparable uniform, from morning to night, Peppe Zullo, the ‘cuoco contadino’ (farmer cook) as he was called by the Slow Food founder Carlo Petrini, works in the fields and in the cuisine of its restaurants Nuova Sala Paradiso and Villa Jamele, two structures in which it is also possible to stay for a vacation surrounded by nature. Peppe Zullo will show you his land, his beautiful cellars where he produces its wines ‘Ursaria’ and ‘Aliuva’, and spaces dedicated to animals, including balck pigs from monti Dauni. And there is also a grove to see, to touch, smell, taste, and collect various plants, flowers and herbs.
In Peppe Zullo’s cuisine there is tradition but also innovation, faithful with the gifts of nature and culture give us every day. ‘Cooking and happiness’ is his philosophy and it is reflected consistently in his dishes.
“Honesty, simplicity and professionalism help us grow,” the unstoppable Peppe Zullo says. He really believes in a synergy that will sooner or later change things in Puglia. From farm to table the step is short: fresh pasta, prime meats and highest quality raw materials. Peppe Zullo produces and grows vegetables, fruit, wine respecting the environment, the seasonality, the freshness and the uniqueness of local products. The kindness and competence of Maria, Leo, Alessio, Antonio, Biagio, Rosana and the rest of the staff will make your stay an unforgettable experience. Ms. Silvana will ask you if you are allergic or intolerant to any foods in particular. It’s hard to find this attention is difficult to find in restaurants.
A journey of the five senses begins with mountain oysters, borage leaves in batter, light and crispy, not oily, with salt and lemon. Borage also composes a fragrant and colorful appetizer, a special parmigiana. The baked zucchini flowers stuffed with cheese and basil baked with a little olive oil is so tasty. The cardoncello mushroom with toasted whole grain bread and ‘marasciuolo’ with bacon of black pig is a combination of flavors of the land. All the appetizers are served with homemade bread: burnt wheat, pumpkin and white and the taralli from Orsara.
The protagonist of Peppe Zullo’s cuisine is the flavor but the ingredient of the tradition play a central role. Try the burnt wheat orecchiette with pumpkin sprouts and tomatoes. Aside, on the edge of the white dish, a little of chili powder. An exciting dish. Because you will never get tired of orecchiette, especially if done carefully by hand and with the flour of the poor, that burnt wheat. A versatile pasta that goes well with everything, especially to seasonal vegetables from the garden of Peppe Zullo. Original and surprising the tender veal puff pastry stuffed with cheese, mushrooms and vegetables. Excellent cheeses, especially the canestrato and caciobarile served with pickled onion, thousand mountains, orange marmalade from Gargano and pumpkin.
A delicious crunchy almonds dessert with vanilla whipped cream and lemon-scented peach, followed by an infusion of leaves of wild cherry and red wine close a beautiful and tasty journey of flavors, traditions and emotions.