CK eats a primi and secondi courses at Al Solito Posto Ostuni:
Fresh egg tagliolino pasta, concasse tomatoes, crispy Martina Franca capacolla topped with cacio ricotta cheese and marjoram (primi) . . . Arguably, one of the best pasta dishes we’ve ever tasted in the area.
And then roasted farm rabbit (secondi), slow cooked for 12 hours in broth, olives and aromatic herbs.
How to cook pasta tagliolino. How to cook rabbit. Watch chef Franceso’s team prepare each dish . . . and how beautiful Al Solito Posto and their food is.
Chef Francesco opened Al Solito Posto 20 years ago and it remains one of Ostuni’s most popular dining destinations. Pizza only in the evenings.
Al Solito Posto, Via Cesare Braico, 37, Ostuni, Puglia, Italy
WEBSITE and ONLINE RESERVATIONS:
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