Last night, this dish at the famous Al Fornello da Ricci blew my mind: baked and fried eggplant layered with lasagne and drowned in a tomato sauce made from ciliegino, ramato, and macone tomatoes (I’d never heard of the latter and I’m guessing that it’s a local cultivar).
Amazing… Much more to tell about last night but now off to Ostuni — the “white city” for some sightseeing before tonight’s conference (where I’ll be speaking as well).
Do Bianchi 
What a beautiful city. You have a real treat in store. Hope it’s not too hot. I was there one August and it must have been 45 in the shade.
We spent several weeks in and around Ostuni in ’77. The place was off the charts….buon divertimento
Eggplant lasagna is exceptional! There is also in the kitchen Calabrese (parmigiana: this is his name), with other details that I hope will meet in the near future.
Me and my son (you know you have to “Radici”) we’re eating with your eyes.