Gallipoli and Salento are not only sea, sun and fun but also good food, which is why visiting this corner of the world can be a unique experience.
The typical Salento cuisine is a poor cuisine, starting from the not very refined flour, for the use of cultivated and wild vegetables, together with other products of the earth such as snails. Despite the scarcity of resources and the poverty of ingredients, it is one of the most popular:
Among the many, two delights with a unique and intense flavor:
- Gallipoli-style fish soup, which in addition to the classic broth fish also contains steaks of grouper and unusual forays of white fish;
- Scapece, only for the daring palates: layers of fried fish marinated with saffron, breadcrumbs and vinegar, preserved in characteristic chestnut vats.
The various types of pittule, with cod, cuttlefish and cauliflower are the side dish; for dessert: purciaddhuzzi, pittedde, pasticciotti and much more ... Do not neglect the specialties derived from meat: turcinieddri and meatballs combined with vegetables and legumes, prepared in an appetizing way.
Much more will amaze your palate in the field of oenology: negroamaro, malvasia, primitivo and many other very particular vines characterize the production of full-bodied wines, with very original bouquets and colors.