The story
Nestled in the small Puglian town of San Ferdinando di Puglia, Favis Salumeria Moderna defies expectations. Creator Braciamiancora calls it “the PLACE you don’t expect,” and indeed it is a hybrid of top-tier salumeria, steakhouse, and cocktail bar. The menu showcases technique and inventiveness: a tartare served on bone marrow, a 36-hour slow-cooked beef cheek with smoked provola fonduta, and a fusillo with Pata Negra, Normandy butter, and thyme.
The steak program is equally serious, featuring a Bistecca Sakura Nami from Gruppo Galli dry-aged 90 days. Other highlights include a raviolo filled with three roasts in barbecue sauce and a classic tagliere of cured meats and cheeses. With counter seating, an open kitchen, and craft cocktails, Favis balances modern ambition with relaxed local confidence, proving fine dining can flourish off the beaten path.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
“I ordered this tartare on bone marrow. It's seasoned with capers, mustard, and smoked paprika, and there's a sweet-and-sour onion on top. The marrow is cooked perfectly—no blood, just a nice character. This tartare doesn't hold back on the seasoning; you really taste the capers and the onion. It's a winner.”
What creators say
1 creator has covered Favis Salumeria Moderna. Most active: Braciamiancora
- Loved
Braciamiancora
The PLACE you don't expect is in PUGLIA serving STEAKS with FABULOUS cocktails · @ 1:03
Favis Salumeria Moderna is a truly innovative spot in a small Puglian town—a modern salumeria that evolved into a restaurant with top-tier cured meats, excellent steaks aged up to 90 days, homemade pasta, and a cocktail bar, all run by three brothers with passion and skill.
Dishes mentioned
Tagliere di Salumi e Formaggi
This platter is generous and includes a selection of cured meats and cheeses: a 4-year-aged prosciutto, a black-label prosciutto, smoked duck breast from Trentino, local 'mucisca' (sun-dried sausage), and a 60-day-aged pecorino. I really liked the duck prosciutto—it's unbeatable. Paola loved the mucisca, which is sun-dried like tomatoes. We couldn't finish it all, it was so abundant.
Tartare su Midollo
I ordered this tartare on bone marrow. It's seasoned with capers, mustard, and smoked paprika, and there's a sweet-and-sour onion on top. The marrow is cooked perfectly—no blood, just a nice character. This tartare doesn't hold back on the seasoning; you really taste the capers and the onion. It's a winner.
Guancia Cotta in Bassa Temperatura per 36 Ore con Fonduta di Provola Affumicata e Giusto di Carne
This is a cheek cooked low-temperature for 36 hours with a smoked provola fondue and a meat jus—basically a demi-glace of the meat itself. It's delicate, balanced, and that touch of saltiness works perfectly. I like it a lot, but between the two starters I prefer the tartare because I love raw approaches. Still, technically it's very well done.
Fusillo con Pata Negra, Burro di Normandia e Timo
This is a fusillo with Pata Negra, Normandy butter, and thyme. They put a slice of Pata Negra on top, and I see the dehydrated Pata Negra in the mantecatura. Does it work? It works! It's special. Three ingredients, all balanced. The winning element is the thyme—it's the secret key of this dish. The sauce is very indulgent, and the spiral pasta is perfect for catching it. Look at that! This is one of the top five first courses we've tasted in 2025, no doubt.
Raviolo con Tre Arrosti e Salsa Barbecue
This raviolo has three roasts inside as the filling. I was captured by the condiment: buffalo parmesan (uncommon but works) and a barbecue sauce that's not the usual one from steakhouses. I'd call it a BBQ sauce 'ammacchiata alla pugliese' because the only BBQ ingredient is smoked paprika. The execution is technically great—the pasta is made from scratch with a nonna papera, and the demi-glace inside the BBQ sauce shows serious technique and work. You'd eat these like a ribbon, patam patam patam. I'd add more sauce, though.