Who we are
Welcome to Da Gianni!
In the heart of Bari, genuine hospitality and a passion for good food meet in a place where tradition blends with innovation.
Our pizzeria offers a wide range of pizzas, expertly prepared with fresh ingredients and creative combinations: from classics like Margherita and Bufalina, to special options like the Adriatica with shrimp and the Genovese with grilled eggplant. Neapolitan dough, lactose-free and gluten-free options are always available to meet every need.
Not just pizza: Da Gianni invites you to discover the authentic flavors of Bari and Italian cuisine with a selection of grilled main courses such as sausage with baked potatoes, Chianina burgers, entrecôte and beef steaks, fresh fish and specialties like grilled octopus or calamari.
The menu is completed by irresistible seasonal side dishes, salads and grilled vegetables, and a sweet finish: homemade desserts, artisanal “Pizzo Calabro” ice cream, and fresh seasonal fruit.
Our staff will help you choose the perfect wine from our cellar or suggest a cocktail to best accompany your experience.
After a walk around Palazzo Mincuzzi, Da Gianni is the ideal stop to relax and enjoy the excellence of the territory, in a family and welcoming environment.
We look forward to giving you an authentic and unforgettable taste experience!
Typical dishes
The history of “fave e cicorie” (fava beans and chicory) is ancient and rooted in the peasant tradition of Puglia. Fava beans have ancient origins, with evidence of cultivation in ancient Egypt and China. Chicory, instead, comes from western Asia and Europe.
The dish “fave e cicorie” was born as a poor peasant food, popular in the countryside of Puglia. The traditional recipe includes dried fava beans cooked for a long time, accompanied by bitter chicory, creating a flavorful balance. There is also a cultural connection with Ancient Greece, where similar dishes were appreciated.
Today, this simple and nutritious dish is a symbol of Apulian cuisine, rich in protein and fiber, with chicory offering cleansing properties.
FAVA BEANS AND CHICORY
ORECCHIETTE WITH TURNIP TOPS
Orecchiette with turnip tops have medieval origins and are typical of Puglia. This handmade pasta, shaped like a small ear, was traditionally dried for long journeys.
Turnip tops, a Puglian vegetable, are collected before flowering and cooked with orecchiette, creating a flavorful dish with garlic, olive oil, anchovies, and chili pepper.
The earliest records of orecchiette date back to 1596, called “recchjetedde”, symbolizing Puglia’s gastronomic identity.
Spaghetti alla poveraccia is a typical dish of Neapolitan cuisine, created out of necessity to feed refugees during World War I. Made with few ingredients like spaghetti, eggs, oil, cheese, and pepper, it is simple and nutritious.
Despite the name “povera”, it is an example of popular cuisine rich in flavor and nutritional value, reflecting the tradition of turning simple ingredients into appreciated dishes.
SPAGHETTI ALLA POVERACCIA
ORECCHIETTE CON BRACIOLA
Orecchiette with braciola is a typical Apulian dish, rooted in Bari. This fresh pasta, of medieval origin, was made by peasant families for its concave shape, useful for drying.
The braciola, stuffed slices of meat, are cooked in tomato ragù and served with orecchiette, creating a rich dish often present on festive occasions. This combines artisanal pasta with savory sauce and represents Apulian home cooking.
The origin of orecchiette with braciola is linked to the tradition of handmade pasta and the peasant custom of cooking meat in ragù, making a rich but simple dish.