|
GASTRONOMY
When travelling, the traditional
cuisine of the place visited permits a better understanding
of the history and identity of the people. A generous
supply of breads, focacce and home made pasta is what
characterises the art of the cuisine in Salento.
The typical frisella to eat moist, flavoured with
oil, salt and pepper, the famous puccia filled with
black olives and at times onion, tomatoes and chili,
the soft pitilla.
There are also many typical home made pastas: minchiareddhi,
orecchiette and sagne 'ncannulate.
The vegetables also have an important role, especially
those growing wildly in uncultivated fields, then
cooked in terracotta pots; amongst these the lampascioni
and the wild cicorielle are worth a mention.
In Salento the table never lacks capsicum, aubergines,
lampascioni, zucchini and olive preserves.
The true King of the table is the oil and the century-old
olives which characterise the entire landscape. Moreover,
the wines, such as the Negro-Amaro and the autochthonous
primitivo whose origins are a mystery, are also worth
a mention.
It is taken for granted and ridiculous to mention
our fish... for which it is hard to find words and
a mere taste is sufficient.
|
