Raluca P.
Google
In the heart of old Bari, on Corso Vittorio Emanuele II, lies MastroCiccio – a place less formal than a traditional restaurant, but full of personality and energy. The brand presents itself as a declaration of love for Puglia: “Mordi la Puglia” is their slogan, and every panino, fritto, or specialty served seems to tell a local story made from simple, carefully chosen ingredients. Nothing more original, nothing more authentic: Puglia in a panino – the MastroCiccio Bari experience.
Bari has a special kind of energy – a mix of sea air, sunshine, and good vibes, where food is not just nourishment but a way of life. Here, among the old streets and the smell of freshly baked focaccia bread, we discovered MastroCiccio – the place where street food becomes art, and every panino tells a story about Puglia, flavor, and passion.
The name MastroCiccio hides a story of resilience and determination. It all began as a childhood nickname, linked to the stature of Fabio Mastrandrea – the founder of the brand – but over time, it became a symbol of his personal journey and transformation into a mark of strength and professional success.
Founded in 2002, MastroCiccio has grown steadily, and after more than two decades in the world of fast gastronomy, it has become a benchmark of quality and tradition in the heart of Bari.
At MastroCiccio, the menu overflows with panini featuring octopus, burrata, panzerotti, seafood sandwiches, and other typical Puglian products – all displayed at the counter, ready to catch your eye before you even sit down.
Memorable flavors between ambiance and crowds
The star of the show is, of course, U Pulp! – the octopus panino. The octopus was tender and perfectly seasoned, while the bread was crisp on the outside and soft and juicy inside. At the same time, the panzerotto and burrata left their mark with creamy texture and Mediterranean flavor. Although the crowd almost made us give up, every bite proved that the wait was worth it – the intensity and freshness of the dishes make MastroCiccio a stop you simply can’t miss.
Another dish that caught our eye was the Burrozza Biancorossa – a burrata reinterpreted in a spectacular way: lightly fried until the outside turns golden and crisp while the inside stays soft and velvety. Under the delicate cheese crust lies a flavorful filling of Modena IGP mortadella, basil pesto (without garlic), olive oil, and a touch of pepper. The result is a delicious contrast between creamy and crunchy, between the delicacy of burrata and the boldness of the filling – a true homage to Italian culinary refinement.
An exotic Panzerotti also drew our attention, and we couldn’t resist trying it. The New Capagnore is a spectacular reinterpretation of Puglian tradition – an explosion of flavors that surprises from the first bite. The black dough, made from Altamura semolina and vegetable charcoal, hides a creamy, aromatic filling: slow-cooked octopus, silky burrata, melted mozzarella, and roasted tomatoes that add a sweet-tangy note. A parsley and anchovy pesto, completed with extra virgin olive oil and a touch of pepper, ties all the flavors together in perfect harmony. A dish that combines visual beauty with refined taste – intense, Mediterranean, and unforgettable.
Raffo beer completed the feast perfectly – smooth, refreshing, and full of local character, making room for the octopus to dance freely.
Tips to make the most of your MastroCiccio experience
• Visit during off-peak hours (after lunch or in the early evening) to avoid long queues.
• Definitely try the octopus specialties or those featuring local stars like burrata and seafood for the most authentic experience.
• Eat your sandwich soon after receiving it – it’s best when fresh, and you can always take your photos first.
• Bring some patience – popularity comes with crowds.
• At lunchtime, due to the high customer flow, the indoor temperature can rise a bit (perhaps also because of limited air conditioning) and space can feel a little tight.
