The Cotto e Mangiato restaurant has been operating since 2013 as an à la carte restaurant and offers typical cuisine with ingredients from the Apulian territory, also as a take-away service. From 2020 it has enriched the offer by introducing the "Roman Pinsa", in order to offer an alternative pizza that has a good 72 hours of leavening, guaranteeing a highly digestible dough, and therefore leaving a feeling of lightness.