Welcome & Catering

My first time with a hedgehog ... at the restaurant 'Da Giulia'

Written by CinziaTosini

My first time with a hedgehog has been a few years ago in Milan at the restaurant 'Da Giulia'. But what you got?! The hedgehog in question to which I refer is, indeed it was ... a great sea urchin! 😉

Never having had the opportunity to taste this delicacy, few years ago a dear friend has seen fit to provide for taking me precisely at this restaurant in Milan. A family-run business whose owners, Abbott and Julia both of Bisceglie in the Province of BAT (Barletta-Andria-Trani), are united in life and in work from twenty-five years.

After that there were other, also because they are now friends with whom, sometimes in person and sometimes I interact on social, but mostly I delight the palate.

That being said now take advantage of the occasion to make them some questions, but above all to explore some topics that I care very. When I go to a restaurant, who knows me knows, I go with a critical eye, and not only. The quality catering can be a lot for the promotion of the territory of its productions.

Giulia is too busy in the kitchen, Gianni's up to you to answer me! Are you ready? Today we will talk about the territory, of food culture, of extra virgin olive oil, della doggy bag, of wine, alcohol test… of course the restaurant.

  • How much of your land, I mean how traditions and specialties in the kitchen of your restaurant?

I want to test? Cinzia are ready! Therefore, all our cuisine is based on typical dishes of our homeland even though a modern twist. We use raw materials typical of the area such as Senatore Cappelli flour produced in the Murgia, the grits Tumminia Castelvetrano, the burnt wheat Daunia of San Severo, extra virgin olive Bisceglie, le verdure, la frutta, shellfish and seafood from Manfredonia.

  • Often insist on the fact that pills with food culture, can also be made by caterers explaining the origin of the raw materials of the dishes that bring to the table. Share?

Absolutely agree with you. And 'our habit to tell the dish that we bring to the table for our guests to make them understand what they eat.

Busiati Trapanesi semolina Tumminia pistachio pesto and tuna bottarga

Busiati Trapanesi semolina Tumminia pistachio pesto and tuna bottarga

  • Let's talk about extra virgin olive oil. As I often say I would like to see on restaurant tables, as is already the case for wines, of 'cards of olive oil' pills with information that present briefly the characteristics of the cultivar (variety of olives). Then, I wish I was offered a small bottle of olive oil is representative of an area that I would use during the meal, I would pay the bill at a promotional price, and that I would take home. Utopia or hope? 

Speaking of oil can not forget when I was a child I devoted the olive harvest in the countryside. I remember the alarm clock a good time to 4.30 and my father, who lit the fire to warm up while the big predisposing the jute sacking around trees. Tempi duri ma belli.

I wonder if it is possible a list of extra virgin olive oils? Some have it, the important thing for me is to have a certified quality extra virgin olive oil and olives produced in Italy by land. As you know I use extra virgin olive Lamantea, a product of the lands of Apulia. The varieties of olives used are the olive and olive CORATINA OGLIAROLA, typical of our land.

  • Now for the doggy bag, or rather the package with which the guest of the restaurant brings home the food that has advanced. A consuetudine all'estero, in Italy a much less practical in use. Are we too 'gentlemen'? I wonder, but how they do it?

Cynthia is we ourselves who want to bring home the leftover food in a container ready to be heated. I first and foremost am opposed to the waste of food, especially in these times of crisis.

  • Same thing goes for wine, at least for me. Given the correct restrictions in force, in case we should put the guide is desirable, when you order a bottle and you end up not, that they could take home. Sei in Accord?

Some,  it happens that some take away the bottle. Customers are now aware of how much they can drink. It’ for this reason that I chose a good number of bottles cl 375 while I decided not to serve wine by the glass because, in addition to losing the magic of uncorking,  can be recovered even think about wine.

The Sicilian cassata Giulia

The Sicilian cassata Giulia

I conclude my talk with Gianni remembering, about the limitations in force concerning the consumption of alcohol, that the regulations require mandatory for all public places open past midnight, possession of a device which allows customers who have to drive to detect your blood alcohol level, the well known limit 0,5 grams (for new drivers is expected to rate 0).

It would be advisable that they had all, even those that close before midnight. However be aware that it is our right to ask to be able to make an 'alcohol test', in case we have doubts about what we drank.

Locandina alcolemia

The photographs of the dishes are of 'Da Giulia Restaurant’



What does the Author


I think we can save the Earth, if we can save her.

Leave a comment

Follow us

Want all posts via email?.

Add your email: