Salento succulento
One of the great advantages of living in Italy is undoubtedly to have the opportunity to get to know deeply its gastronomy from north to south. Every region, each of its cities, every town, big or small, always has something special, a particular dish, an original product. That’s why, taking advantage of our location, we packed our luggage, and after a seven-hour road trip we were ready to discover one of the great traditions of la cucina italiana, la Pugliese.
Puglia is located in the southernmost part of Italy, that one which completes the so-called boot of the territorial map. Once you reach it, it takes four hours to travel by car from end to end, and many hours more to truly discover it all. If you don’t have that much time, it is best to concentrate in one area, that way you will have a better chance to fully make the best of your trip. On this occasion our choice was the Salento Leccese. It is the southern part of the region, with miles of sandy beaches that constitute the Ionian coast, in contrast to impressive rocky coves on the Adriatic side. Not only did we have the opportunity to delve into its natural wonders, but above all in the gastronomic ones. And here's our list of eight things you have to eat when you visit Salento:
1. ORECCHIETTE CIME DI RAPE
Le orecchiette, little ears in English, is a type of pasta prepared with whole-wheat flour and water. Its shape is concave, like the ears, thanks to the dexterity of artisan hands. Fast and precise movements of thumb and index finger mold the dough until creating corrugated pasta that can merge with any type of sugo. At the region, one of the most popular ways to eat them is with cime di rape, a dark green vegetable belonging to the broccoli’s family, with a slightly bitter taste, that cooked with a mix of garlic, olive oil and anchovies, give life to this simple but tasty dish.
Where,
It is not difficult to see them on the menus of restaurants and trattorie of the area, but we recommend you, in particular, the ones at Trattoria Rua De li Travaj in the picturesque village of Patù.
- Piazza Indipendenza, 44, 73053. Patù (LE)
2. SAGNE e MINCHAREDDHI
Pugliese fresh pasta is not limited to orecchiette, on the contrary, you can find it in a variety of formats and with diversity of flours.
Le Sagne 'ncannulate are perhaps one of the most popular ones, created by making strips of fresh pasta, and then rolling them on themselves to create a spiral shape. We tried them made of buckwheat flour with ricotta forte, but also made of Grano Antico Senatore Cappelli flour alle melanzane (eggplants)
Where,
Without a doubt the eggplants version, take the number one spot on the podium. Go and try them at Ristorante and pizzeria Aria Corte in the small town of Marittima.
-Via Roma, 32, 73030 Marittima LE
Another famous salentina pasta, are the minchiareddhi, made with orzo flour (barley) represent the pugliese version of maccheroni. Its tubular shape is achieved using a traditional iron instrument.
Where,
Try the ones at Trattoria Iolanda with the sugo di pomodoro, or if you’re bold enough (we are not) try the ones with sugo di carne di cavallo (horse meat).
- Via Montanara, 2, 73039. Lucugnano (LE)
3. PITTULE
A pugliese lunch or dinner can’t be short supplied of antipasti, in particular the pittule, fried dough spheres, stuffed with countless ingredients, zucchini, olives, sardines, tomato and everything imaginable.
Where,
We remember with enthusiasm those we had at the restaurant we just talked about, Aria Corte in Marittima.
4. FRISE
For a snack or lunch at the beach, there is no better option than the Frisa Salentina. A crispy, doughnut-shaped bread, prepared with whole wheat flour or orzo (barley) flour. Their consistency is hard, when prepared they are dipped in water for a few seconds to soften them, and then they are seasoned with olive oil and tomatoes, with tuna and capers or with a variety of vegetables.
Where,
If you visit the beautiful clear beaches of Pescoluse, do not hesitate to try those of La Pájara Beach.
-Via Socrate, 73042. Casarano(LE)
5. IL RUSTICO
The elegant capital of Salento, is responsible not only for inventing the pasticciotto but also il rustico leccese, that is a puff pastry disc, stuffed with bechamel, tomato and mozzarella, perfect for a quick snack while you get lost in the graceful streets of Lecce.
Where,
The Pasticceria Natale, famous for its pasticciotto, will also surprise you because of its salty pastries selections.
-Via Salvatore Trinchese, 7, 73100. Lecce (LE)
6. PASTICCIOTTO LECCESSE
The most emblematic and succulent invention of the pasticceria leccesse, is undoubtedly the pasticciotto. A pie of pasta frolla, stuffed with crema pasticcera. This little wonder, is a joy for the palate, just try to have one everywhere you go.
Where,
It is worth the trip to Santa María de Leuca, the seaside town located at the tip where the Italic peninsula ends and the Adriatic sea, then transforms into the Ionic sea begins. There, in front of il lungo mare is the Gelateria Galleria Ramirez we did not try the ice creams, but the pasticciotto deserves a standing ovation.
- Lungomare C. Colombo, 73040. Santa Maria di Leuca (LE)
7. LA PUCCIA
In addition to il rustico and pasticciotto, in Lecce it was also created the Puccia, the queen of Pugliese Street Food. The history goes back to the 70s, when a pizzaiolo of Trepuzza remembered when his aunts prepared the bread in the wood ovens and how with the left overs, they created small balls that were crushed and baked giving origin to a delicious airy bread with no crumbs. This childhood memory inspired him, so he decided to reproduce it.
Later, in 1982, the daughter of this pizzaiolo, Ana María, together with her husband, Luciano, decided to open a place, where they proposed a panino made with that type of particular bread that she learnt from her father. In addition to the type of bread, what has made this place special until nowadays, is the fact that the customers are the ones who create their own particular Puccia. They can choose from countless fillings, all kinds of seasonal vegetables and cheeses from the region to create a unique panino.
Where,
@lapucciaonline
- Viale Leopardi, 36 - 73100. Lecce (LE)
8. TARALLI
The taralli, is a bakery product diffused in several regions of Italy, such as Tuscany, Molise, Lazio and Campania, but the pugliesi ones are certainly special. It is a ring of baked dough, in a bow form, made of flour, yeast, oil, wine and salt, to which are added, for example fennel seeds to give them a particular flavor.
You can eat them alone, or as part of an aperitivo. Wet them in wine, or chocolate. Or try the ones with onions or potatoes. There is a large variety of taralli but they are always succulent.
Where,
- Bakery. Via Po, 73033. Corsano (LE)
Hungry? check out the video of our trip to discover more of S A L E N T O S U C C U L E N T O and subscribe to our youtube channel to enjoy with us our passion for food.