he gastronomical product of a country, the food-habits and the typical dishes, that was already centuries ago on the tables, forms the historic identity of a country, because they are essential parts of the culture and tradition of the people. They were relayed by generation at generation and were been meanwhile rooted in the time.
Natural components, like pastas, olive-oil, wine, vegetables, cheese, meat, sauces and cans represent the typical meal.
The people from the Salento love to eat well and of course, spiced richly and from good quality. Our kitchen is based on the meal, which could be won from the agriculture. However also the fish-meals form another component. Typical salentine delicacies are the olive-oil (surely the best of the world), the wine, the pastas from hard-wheat, the fish (always newly), the vegetables, like from the tomato to the artichoke, from the chicory to the wild Rucola.
Other characteristic meals from Apulia are the " pomodorini-de-pennula " (cocktail-tomatoes) that hung up at a string, at the sun dried. So, they get a particular taste, and after that you can garnish the " Friselle " (hard-wheat-bread),.
We find however also house-done pastas, that Macaronis, excellent with vegetables and seafood. Then, there is however also a type of noodles from fresh pastas, that with the cecises (white beans) is prepared, or with fresh tomato-sauce and Ricotta (fresh-cheese). Find vegetables, like chicory and beans, or that delicacy from a mash of chicory and beans.
One main food is the fish. With the fish, we think also of Sarago and Orata, but also at sardines. Also the squid, delicious if little is a true delicacy, cooked on the fire, and spiced with olive-oil and lemon. Above all is also eaten horseflesh that is put in for a type of scraps or for meatballs. One eats however also scraps of the pig, oxen and calf.
A particular observation is also for the lamb that can be prepared in different kind.
Other typical specialties are: the " pampasciunis " (onion-type), the taieddà (on rice-basis with potatoes and mussels), the eggplants, filled with a mixture of eggs, cheese and rubbed bread.
Characteristic candies are however also the Cartellate, (dough-strips with a honey-layer), the " pittule ", (Christmas-sweetness in olive-oil fried), dried figs with toasted almonds in it.