Food and Wine

Salento, thanks to its geographical position, has a kitchen very natural to the products of land and sea. The many dishes, especially with vegetables and fish, which accompany the famous DOC wines such as Primitivo and Negroamaro of Manduria.

Among the typical foods are the pieces of horse, with a festival theme to Seclì in August, a horse stew and sauce piquant.

The pitta potatoes that is nothing but a pizza made with low salting potato plant that is garnished with ingredients such as onions, turnip, tomato.

Even the bread with olives, called Puccia, is one of the main food typical Salento cuisine. The Rustic is a thin dough baked with a béchamel sauce, mozzarella, tomato, pepper and occasionally nutmeg

Another typical food is the frisedde or strips, donuts, bread toasted to a consistency of great hardness, often made with wheat and barley cooked cut in half horizontally, which is softened by brief immersion in water and then seasoned with olive oil , salt and tomato.

Very popular also are pittule (or pettule), pancakes stuffed with coarse form turnips, squash blossoms, stuffed or without salt cod soaked in wine that tasted cooked.

Salento culinary traditions are both rural and sea, and so we pass by a very good dish of orecchiette with turnip tops, where the auricles are strictly homemade, with a plate of fresh fish. Moreover, the fruits of the earth can be, too, the season and then spring and fall you can collect snails or monaceddhe and throughout the autumn in many groves, which still survive in Salento, you can collect many varieties of mushrooms.

Of particular importance is the kitchen linked to the sea that surrounds the Salento. From the sea, a long time, have pulled out salentini foods that provide good food, from fish to blue mussels, black mussels with octopuses and cuttlefish. Much sought after all the shellfish that are eaten raw with the addition of lemon or olive oil and vinegar.

Is very popular pastry which distinguish pasticciotto Leccese, the fruttone, the mouths of checkers, the almond paste, the spumoni Salento.

Small pasta shells with turnip greens		Sea urchins and shellfishes