Altamura Trattoria E Forno is run by Chefs Elisabetta and Massimo Tundo, a husband-and-wife team from Milan who previously cooked together at Dal Plin Italian Eatery in Miami's Design District. The restaurant takes its name from a small town in Puglia known for its DOP-protected bread, and the menu draws on recipes passed down through their families, from northern Italy to the south.
Handmade pasta anchors the kitchen: Tortellini al Forno Emiliani filled with Prosciutto di Parma and Parmigiano, ricotta gnocchi with Gorgonzola and pears, and bucatini with prawns, garlic, oil, and bottarga. Mains include a Ligurian-style branzino with olives, pine nuts, fennel, and orange, and a slow-braised beef roulade with Pecorino and Fontina. Crudo di Gambero Rosso, built on Sicilian red shrimp, fennel purée, and caviar, opens the antipasti, while a complimentary farinata called L'Oro di Pisa greets the table.
The dining room operates as a fine-dining trattoria with table seating alongside a separate bar, and the kitchen's wood oven turns out pizza in addition to its handmade pastas.
Handmade pasta anchors the kitchen: Tortellini al Forno Emiliani filled with Prosciutto di Parma and Parmigiano, ricotta gnocchi with Gorgonzola and pears, and bucatini with prawns, garlic, oil, and bottarga. Mains include a Ligurian-style branzino with olives, pine nuts, fennel, and orange, and a slow-braised beef roulade with Pecorino and Fontina. Crudo di Gambero Rosso, built on Sicilian red shrimp, fennel purée, and caviar, opens the antipasti, while a complimentary farinata called L'Oro di Pisa greets the table.
The dining room operates as a fine-dining trattoria with table seating alongside a separate bar, and the kitchen's wood oven turns out pizza in addition to its handmade pastas.