The typical Salento cuisine is poor and simple but full of flavors and colors. It delivers a delightful sensation of the delicacies of the sea and the land as the best local tradition. The "poor" ingredients from the earth once formed the basis of peasant nutrition; Today, however, they represent the basis of today's most elaborate dishes. Land of exceptional flavors, able to delight the palate and delight the soul, Salento will be able to conquer you with its tasty and genuine dishes, some typical of the peasant tradition, others linked to that of the sea and of the peach. Vegetables and legumes grown in Apulian land, extra virgin olive oil produced in local crushers, homemade pasta, fish of the two seas that bathe the heel of Italy, bread and friselle cooked in the wood ovens following Recipes handed down from generation to generation, this and much more comes to the tables of Salento. Surely the restaurants, the farmhouses, the taverns represent the best way to get in touch with the typical flavors of Salento, but we can not miss all those leisure and holiday occasions where Salento's food and wine takes on the features of street food. The best place to buy fruits, vegetables, bread, cheeses, eggs, legumes, preserves and all the "raw materials" produced in farms, farms, ovens and dairy farms is the weekly market. The day of the market is the day when we go out to spend good products, our own products. We forget industrial products and preserved food, most of what we find on the markets of the Salento markets is zero miles! The bread produced in a Specchia oven, the cheese produced in a Ruffano dairy, the tomatoes cultivated in the Morciano di Leuca countryside ... directly from the producer to the consumer. The
The typical Salento cuisine is poor and simple but full of flavors and colors. It delivers a delightful sensation of the delicacies of the sea and the land as the