Salento is not only best known for its wonderful sea, but also and increasingly more for its extraordinary rich cuisine, whereby rich does not stand for expensive, but for an immense palette of irresistible culinary delights, many of them coming from the rural cuisine, which in the old days was the cuisine of the poors: Vegetables, fruits, homemade pasta in all imaginable variations, sometimes fish and all sorts of shellfishes. Meat is often served as self-made sausages, so called “salsiccia”, for which every butcher even in the smallest village has his personal and secret recipe. The “salentini” mainly cook with the products of their region, of their land and so their cuisine stands for freshness and uniqueness.
Don’t miss it out and enjoy “ciceri e tria” (homemade pasta with chickpeas), “orecchiette alla cima di rapa” (pasta with a local sort of broccoli), “parmigiana di melanzane” (eggplants with tomato sauce baked in the oven), “panzerotti di patate” (finger or even cigar-length croquettes made of potatoes), “bombette di maiale” (thin rolled pork fillets with cheese and other delicacies), “zuppa di pesce” (fish shoup), “pepata di cozze” (seashell soup), “Pezzetti di Cavallo “ (horse cutlets in tomato sauce), “porceddhuzzi” (fried mini gnocchi with honey).
