Gastronomy
Simple but rich tastes, made with the local ingredients harvested by the farmers and caught by the fishermen – that’s cucina puglia. A typical mediterranean way to cook where land and sea meet in sometimes mild, sometimes hearty nuances.
Among the pasta-dishes the ‚ciceri e tria‘, Tagliatelle with chickpeas are a specialty while one can find the baroque influences of Puglia in the ‚Sagne ’ncannulate‘ as well as ‚Orecchiette‘ and ‚Minchiarieddhri, which resemble the form of the old Bishop´s Hats often to be found as decoration on the churchdoors throughout the countryside. Pasta is usually served with tomato sauce, ricotta and basil. The ‚Taieddhra‘ are a very special kind of pasta made with potato, zucchini, tomato, artichoke, lots of onions and mussels. Other ‚Primi Piatti‘ are Spaghetti with breadcrumbs and anchovies, the Pasta Frutti di Mare and noodles with chickpeas and beans which is prepared in the traditional earthenware pot, called ‚Pignata‘, gekocht werden. ‚Vermicelli con Baccalà‘ are long and very thin noodle served with stockfish – the classic dinner on Christmas eve!
As main course (’secondi piatti‘) you can find the famous ‚Focaccia‘, broad and flat white bread with potatoes and ricotta, filled with vegetables. ‚Turcinieddhri‘ are little roulades with lamb-innards seasoned with lots of herbs. ‚Cozze moniceddhre‘ are snails with fresh cherrytomatoes. Lamb with artichokes and ‚Scapece‘ can be found at almost any summer-festivity: small fishes coated with flour and fried in boiling fat, sometimes preparated with saffron and vinegar. Cooked octopus ‚Purpu alla pignata‘ and ‚Fracaia‘ (tiny fried fishes) and fishsoup are among the seafood specialties – but one delicacy rules above them all: THE iconic sea urchin roe! Fresh out of the water, opened up and enjoyed pure with just a sip of red wine – the oysters of Salento!
`Pampasciuni‘ are a special kind of small, wild onions, ‚Pittule‘ is bread dough baked in oil. Both ancient dishes of the southern peninsula. Bread is also stuffed with olives, called ‚Puccia‘, or hard as rusk and softened with water before it is prepared with tomatoes, oil, oregano and rucola.
Classis desserts are ‚Purceddhruzzi‘ and “Nncarteddhrate‘, a favorite during the christmas time, made with balls and stripes of sweet dough, decorated in form of a rose and served with honey, pine nuts and almonds. The ‚Cupeta‘ consists of caramellized sugar mixed with almonds. ‚Scamozzi‘, ‚Mustaccioli‘, ‚Pasticciotti‘, ‚Zeppule‘, ‚Pastarelle‘ and ‚Taralli‘ are all sweet pastry pieces enjoyed with a glass of wine. Zu diesen gehören z. B. der Salice Salentino, Fives Roses, Lacrima, Primitivo del Salento, Malvasia Nera & Bianca,the Verdeca Messapia, Moscato di Puglia, Donna Marzia, Vigna Flaminio, Cappello di Prete, Mjère Rosso del Salento and so many more that only an „expedition“ through the local winerys will enable you to pick your personal favorite.
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