Antipasta Is King In Puglia

Every night we made and ate several different antipasto. This area is big into antipasto so when you go to a restaurant only order 1 platter to share or else you won't get to the mains.
This was the antipasto that we had every night at Masseria Santa Lucia

Day 1
Olive tepanard on 1/2 mini dried grainy buns
Tarallino the ones from the local bakery
Garlic bread of brown bread rubbed with garlic, with mascarpone and anchovy
Frittata with fridgetelly ...like Danielle's in Roma but very HOT down here they cook the long chillies/peppers with the seeds.
Zuchini with smokey pancetta wrap around then battered with tempura made with very cold frizzante Aqua was so soft and crackly
Burrata a cheese like mozzarella with a soft cream inside when it's cut open

Day 2
Ricotta, honey, thyme and sun dried tomatoes (this was an amazing combination of flavours soooo yumo will be doing that one back at The Retreat)
Tempura onion rings some with pancetta wrap
Potato and Fava bean purée with the hot peppers ( again yumo and they use the dried fava (broad beans) so again I now know what to do with my excess beans at the end of the season, dry them on the bush and store to make this purée)
Sweet and sour peppers and onion cooked in the oven till soft with brown sugar and apple vinegar, scrum...

Day 3
Pepperonatta capsicum with tomato slow cooked like caponata but no eggplant or zucchini
Deep fried tempura cauliflower ( got to say really liked this one )
Grilled zucchini with mint, eggplant, peppers

Thankfully all very little tastes so one can get to the pasta and mains.