The Tastes Of the Tradition

10 ways for... to taste "our Salento"

The kitchen salentina is a poor kitchen for the used ingredients, beginning from the a little refined flour or of bowline, more economic than that of wheat; for the use of the products of the earth salentina as the cultivated and wild vegetables or the snails; for the employment of blue fish, today revalued, but once the only fish that the population could afford; for the shortage of the base dishes of meat, once too much expensive for the farmers.

Il Pasticciotto Leccese

Sweet typical salentino, of friable short pastry stuffed of cream will mess up, cooked in forno..da to still eat warm.

Il Caffè Leccese

It is a variation of the coffee in ice salentino and it foresees the use of the milk of almond as sweetener and substitute of the sugar; express coffee prepares him and pours him in a full glass of dice of ice, 2/3 spoons of milk of almond are added and it mix him the all with a teaspoon.

Il Caffè Leccese

It is a variation of the coffee in ice salentino and it foresees the use of the milk of almond as sweetener and substitute of the sugar; express coffee prepares him and pours him in a full glass of dice of ice, 2/3 spoons of milk of almond are added and it mix him the all with a teaspoon.

Il Rustico Lecccese

The rustic one is one of the protagonists of the gastronomic tradition Salentina and it is possible to purchase him/it in every oven, cafe or rosticceria of the territory. it is composed from two disks of pasta it skims through (the diameter of the inferior disk is of around 10 cms, while that of the superior disk is of around 12 cms) and it is full of mozzarella, bechamel, tomato and it is often added some pepper; you/he/she is brushed with egg and cooked in oven.

Le Friselle (FRISEDDHE)

The frisella (or frise..a, frese..a, frisa according to the different varying pugliesi) is a set him/it of cooked hard (or of bowline) wheat to the oven, cut to half in horizontal sense and again made biscottare in the oven so that to introduce a porous face and one compact. it is important to distinguish between the frisa and the bread: the frisa in fact it is not bread, but it is cooked twice (encore-cooked).

Le Friselle (FRISEDDHE)

The frisella (or frise..a, frese..a, frisa according to the different varying pugliesi) is a set him/it of cooked hard (or of bowline) wheat to the oven, cut to half in horizontal sense and again made biscottare in the oven so that to introduce a porous face and one compact. it is important to distinguish between the frisa and the bread: the frisa in fact it is not bread, but it is cooked twice (encore-cooked).

Le Pittule

The pèttoles (pèttëlë in Dialect pugliese, zeppole in Irpinia, scorpelle to St. Severe, pèttuli in the Brindisino, pìttule in the Leccese, pàtt'l in the Materano, pèttule in the Potentino) are pellets of raised and very soft pasta and they are fried in the hot oil.

Fave & Cicorie

A dish absolutely to try. You passes a forchettata of chicories in the purea of fave and they is rolled up as if they were spaghetti: the bitter taste of the chicory perfectly marries him the sweet pastosità of the faves.

Fave & Cicorie

A dish absolutely to try. You passes a forchettata of chicories in the purea of fave and they is rolled up as if they were spaghetti: the bitter taste of the chicory perfectly marries him the sweet pastosità of the faves.

Ciceri & Tria

(Pasta e ceci )È un piatto tipico della cucina salentina, ma ha origini arabo-siciliane.
The touch that adds taste is a small quantity of pasta fried addition as last ingredient, to the dish.

Le Municeddhe ( Lumache)

It deals with the lumachines that abound in the country and that they are generally picked up in the summer season, from July in September, when the snail has built around the opening a kind of white cork, that is called in dialect "whipped cream."
Il nome singolare che viene dato alle lumachine deriva dal loro colore. Sono gustose preparate in diversi modi, arrostite, bollite o cotte nel sugo.

Le Municeddhe ( Lumache)

Si tratta delle lumachine che abbondano nella campagna salentina e, generalmente, si raccolgono nella stagione estiva, da luglio a settembre, quando la lumaca costruisce intorno all’apertura una specie di tappo bianco (chiamato “panna” in dialetto).
The unusual name of the lumachines derives from their color; they are savory and prepared in different ways: you roast, you boil or crushes in the juice.

Le Ulie

The ulivo is the most diffused tree on the territory salentino, in how much a particularly proper plant for the characteristics of the ground and the shortage of water is. The oil of olive is therefore the principal production of the Salento together with the wine. Currently the oil extravergine of olive salentino has the Denomination of protected (DOP) origin.

Il Vitigno Del Salento

The vines of the Salento are the Negramaro and the Primitive. "Negramaro" it is the repetition of the word black in two languages: niger, in Latin, and maru, in Greek ancient.

Il Vitigno Del Salento

The vines of the Salento are the Negramaro and the Primitive. "Negramaro" it is the repetition of the word black in two languages: niger, in Latin, and maru, in Greek ancient.

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