Verdura e frutta \u2013 specie quella coltivabile su terreni poveri di acqua (come i fichi e i fichi d\u2019India) \u2013 sono alla sua base. Non da meno i legumi, presenti in ogni variet\u00e0 (peculiare il \u201cpisello nano\u201d di Zollino). Famosi sono i c\u00ecciri e \u1e6d\u1e5bia: ceci con una pasta simile a pappardelle in parte fritte. Unite ai cavoli, per ottenere la cosiddetta massa, sono tipiche della festa di S. Giuseppe, cos\u00ec come le zeppole. I ceci sono consumati anche in zuppa: quella di ceci alla salentina (con aglio, sedano, pomodori e peperoncino), e quella di cipolla e di pesce sono esempi delle diverse zuppe possibili, servite soprattutto come primo piatto. Ma la prima portata per eccellenza \u00e8 la pasta. Questa \u00e8 prodotta, principalmente in casa, con farina non raffinata e quindi dal colorito scuro: oltre alla \u1e6d\u1e5bia, sono diffuse orecchiette, maccaruni, sagne \u2019ncannulate (pappardelle ritorte su se stesse). I condimenti sono svariati: in primis il pomodoro \u2013 fresco in estate, salsa in inverno \u2013 arricchito dai formaggi (cacioricotta e pecorino) o, in loro assenza, dalla mollica di pane raffermo fritta (la pasta cu la muddica \u00e8 un piatto tradizionale). La mollica si usa anche per fare le cocule, polpettine tipiche di Pasqua. Per i secondi piatti: pezzetti di carne di cavallo, salsiccia alla salentina (aromatizzata, di solito col vino) e turcinieddi (involtini d\u2019interiora d\u2019agnello, consumati a Pasqua) per le diete di terra; pesce azzurro, molluschi e crostacei per le diete di mare. Tipici sono lu purpu alla pignata (polpo in umido), la fracaja (misto di piccoli pesci fritti), la scap\u00e8ce (piccolo pesce, il pupiddo, macerato in aceto e fritto in olio, con pane grattugiato e zafferano, diffuso soprattutto nel gallipolino), la stan\u00e0tu te cozze niure e pitate (cozze e patate al forno, con uova e caciocavallo). Molto usate le cozze, cos\u00ec come il baccal\u00e0 e i ricci di mare, spesso associati alla pasta (come nei vermicelli con il baccal\u00e0 e negli gnocchetti a li rizzi de mare). Piatto jolly: le municedde, lumache dal guscio marrone, arrostite o insaporite in soffritto di cipolla con foglie di alloro. Sono servite come antipasto, primo piatto o secondo, in base agli usi. Fanno da padrona a Cannole, la \u201ccitt\u00e0 delle lumache\u201d, durante la \u201cFesta della municedda\u201d che si svolge in Agosto.<\/h3>\nMenzione a parte per il pane, dal colore scuro e cotto in forni di pietra (spesso con rami di ulivo che gli donano un odore inconfondibile), e per i prodotti da forno. Il pane del leccese conosce pi\u00f9 varianti: dalla famosa puccia (pane con le leccesine, cio\u00e8 piccolissime olive nere), ai pizzi (che nell\u2019impasto comprendono cipolla, olive nere, olio) o sc\u00e8blasti (insaporiti con zucchine, olive, cipolla, zucca, olio, peperoncino, sale e capperi), dalla forma irregolare. Fra i prodotti da forno regna la frisedda (la frisella): pane duro, disidratato, caratterizzato dalla doppia cottura e conservabile a lungo. E ancora: focaccia di patate ripiena (la pitta), rustici (pasta sfoglia farcita, cotta talvolta anche fritta), taralli e tarallini. Tra questi spicca la puddica, cucinata dolce o salata, aromatizzata e impastata con uova sode, tipica del periodo pasquale. Grande assortimento per i dolci. Tradizionale \u00e8 la pasta di mandorla, farcita con marmellata (di mele cotogne o d\u2019uva, per lo pi\u00f9), cos\u00ec come i purci\u1e0d\u1e0duzzi e le carte\u1e0d\u1e0date natalizi (pasta dolce croccante fritta e intinta nel miele), i mustazzoli (biscotti impastati con mosto d\u2019uova e marmellata, glassati con cioccolato), lo spumone (gelato di gusti misti) e la cupeta (croccante a base di mandorle e miele). Pi\u00f9 noti i pasticciotti leccesi, fagottini di pasta frolla fatta con lo strutto e ripieni di crema o, nel caso dei fruttoni, di pasta di mandorla e marmellata.<\/h3>\nProtagonista di ogni portata \u00e8 l\u2019olio, vera e propria ambrosia. Non potrebbe essere altrimenti: il Salento possiede distese di ulivi centenari e la sua stessa storia vanta sin dal XVI secolo una produzione di olio che veniva anche esportato, soprattutto da Gallipoli. Ottenuto dalle olive di variet\u00e0 cellina e ogliarola, \u00e8 prodotto tramite spremitura in frantoi dotati di pietre e presse a freddo, per evitare l\u2019alterazione delle propriet\u00e0 dovuta al calore.<\/h3>\n![\"pescato-salentino\"](\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2014\/06\/cartoccio.jpg\")
<\/a>Variet\u00e0 di Pescato Salentino<\/strong><\/figcaption><\/figure>\nPoor ingredients, rich flavors and frank: the Salento cuisine is mirrored by the complex history of the peninsula and is as varied as the land from which it arises.<\/span><\/span><\/h5>\n <\/p>\n
Vegetables and fruit – especially the arable soils poor in water (such as figs and prickly pears) – are at its base. <\/span>Not to be outdone legumes, in every variety (the peculiar “dwarf pea” Zollino). <\/span>Famous are the “Ciceri e Tria”: chickpeas with a pasta like pappardelle partially fried. <\/span>United cabbage, to obtain the so-called mass, are typical of the feast of St. Joseph, as well as the donuts. <\/span>Chickpeas are eaten in soup: that of the Salento chickpeas (with garlic, celery, tomatoes and pepper), and that of onion and fish are examples of the different possible soups, served primarily as a first course. <\/span>But excellent dish is pasta. <\/span>This is produced primarily in the home, with no refined flour and then color from dark<\/span>. <\/span>For the main dishes: chunks of horse meat, sausage (flavored, usually with wine) and “turcinieddi” (rolls of lamb entrails, consumed at Easter) to the diets of the land; <\/span>blue fish, molluscs and crustaceans for the diets of the sea. <\/span>Typical “purpu a pignatta” (octopus stew), the “fracaja” (a mixture of small fried fish), the “scapece” (small fish, pupiddo, macerated in vinegar and fried in oil, with bread crumbs and saffron, especially prevalent in Gallipoli)<\/span>. <\/span>Very popular are the mussels, as well as the cod and sea urchins, often associated with the pasta (as in vermicelli with dried cod dumplings in them and in the addresses of the sea). <\/span>Plate wildcard: the “municedde”, brown-shelled snails, roasted or fried onions in seasoned with bay leaves. <\/span>They are served as an appetizer, first course, or second, by custom. <\/span>Are the min dish in Cannole village, the “city of the snails,” during the “Feast of municedda” which takes place in August.<\/span><\/span><\/h5>\n <\/p>\n
Special mention for bread, dark color and baked in stone ovens (often with olive branches that give it a distinctive smell), and baked goods. <\/span>The bread of Lecce knows more variants from the famous “Puccie” (bread with leccesine, that small black olives), “pizzi” (which include dough onion, black olives, oil) or “sc\u00e8blasti” (flavored with zucchini, olives, onion, pumpkin <\/span>, oil, pepper, salt and capers), irregularly shaped. <\/span>Among the bakery reigns “frisedda” (the “frisella”): hard bread, dehydrated, characterized by double cooking and storable for long. <\/span>And again: potato focaccia stuffed (pitta), “rustico” (pastry stuffed, cooked sometimes fried), bagels and tarallini. <\/span>Among these is the puddica, cooked sweet or salty, flavored and mixed with hard-boiled eggs, typical of the Easter period. <\/span>Great assortment for sweets. <\/span>Traditional almond paste, stuffed with jam (quince or grapes, for the most part), as well as “purcidduzzi” and “carteddate” Christmas (crispy fried sweet dough and dipped in honey), “mustazzoli” (biscuits mixed with juice <\/span>eggs and jam, frosted with chocolate), “spumoni” (ice cream flavors mixed) and “cupeta” (crunchy almond and honey). <\/span>Most well-known “pasticciotti” of Lecce, wonton pastry made with lard and filled with cream or, in the case of “fruttoni”, with jam.<\/span><\/span><\/h5>\n <\/p>\n
The protagonist of each course is oil, real “ambrosia”. <\/span>It could not be otherwise: the Salento has centuries-old olive groves and boasts its own history since the sixteenth century the production of oil, which was also exported, mainly from Gallipoli. <\/span>Obtained from the olive variety “cellina” and “ogliarola”, is produced by squeezing in mills equipped with stones and cold presses, to prevent alteration of properties due to heat.<\/span><\/span><\/h5>\nVisita il nostro sito www.salentodolcevita.com<\/a> e scegli la migliore soluzione per una vacanza tra le delizie Salentine!<\/h3>\nVisit our web site www.salentodolcevita.com<\/a> and find best solutions for your holiday into Salento food delights!<\/h5>\n
Protagonista di ogni portata \u00e8 l\u2019olio, vera e propria ambrosia. Non potrebbe essere altrimenti: il Salento possiede distese di ulivi centenari e la sua stessa storia vanta sin dal XVI secolo una produzione di olio che veniva anche esportato, soprattutto da Gallipoli. Ottenuto dalle olive di variet\u00e0 cellina e ogliarola, \u00e8 prodotto tramite spremitura in frantoi dotati di pietre e presse a freddo, per evitare l\u2019alterazione delle propriet\u00e0 dovuta al calore.<\/h3>\n<\/a>Variet\u00e0 di Pescato Salentino<\/strong><\/figcaption><\/figure>\nPoor ingredients, rich flavors and frank: the Salento cuisine is mirrored by the complex history of the peninsula and is as varied as the land from which it arises.<\/span><\/span><\/h5>\n <\/p>\n
Vegetables and fruit – especially the arable soils poor in water (such as figs and prickly pears) – are at its base. <\/span>Not to be outdone legumes, in every variety (the peculiar “dwarf pea” Zollino). <\/span>Famous are the “Ciceri e Tria”: chickpeas with a pasta like pappardelle partially fried. <\/span>United cabbage, to obtain the so-called mass, are typical of the feast of St. Joseph, as well as the donuts. <\/span>Chickpeas are eaten in soup: that of the Salento chickpeas (with garlic, celery, tomatoes and pepper), and that of onion and fish are examples of the different possible soups, served primarily as a first course. <\/span>But excellent dish is pasta. <\/span>This is produced primarily in the home, with no refined flour and then color from dark<\/span>. <\/span>For the main dishes: chunks of horse meat, sausage (flavored, usually with wine) and “turcinieddi” (rolls of lamb entrails, consumed at Easter) to the diets of the land; <\/span>blue fish, molluscs and crustaceans for the diets of the sea. <\/span>Typical “purpu a pignatta” (octopus stew), the “fracaja” (a mixture of small fried fish), the “scapece” (small fish, pupiddo, macerated in vinegar and fried in oil, with bread crumbs and saffron, especially prevalent in Gallipoli)<\/span>. <\/span>Very popular are the mussels, as well as the cod and sea urchins, often associated with the pasta (as in vermicelli with dried cod dumplings in them and in the addresses of the sea). <\/span>Plate wildcard: the “municedde”, brown-shelled snails, roasted or fried onions in seasoned with bay leaves. <\/span>They are served as an appetizer, first course, or second, by custom. <\/span>Are the min dish in Cannole village, the “city of the snails,” during the “Feast of municedda” which takes place in August.<\/span><\/span><\/h5>\n <\/p>\n
Special mention for bread, dark color and baked in stone ovens (often with olive branches that give it a distinctive smell), and baked goods. <\/span>The bread of Lecce knows more variants from the famous “Puccie” (bread with leccesine, that small black olives), “pizzi” (which include dough onion, black olives, oil) or “sc\u00e8blasti” (flavored with zucchini, olives, onion, pumpkin <\/span>, oil, pepper, salt and capers), irregularly shaped. <\/span>Among the bakery reigns “frisedda” (the “frisella”): hard bread, dehydrated, characterized by double cooking and storable for long. <\/span>And again: potato focaccia stuffed (pitta), “rustico” (pastry stuffed, cooked sometimes fried), bagels and tarallini. <\/span>Among these is the puddica, cooked sweet or salty, flavored and mixed with hard-boiled eggs, typical of the Easter period. <\/span>Great assortment for sweets. <\/span>Traditional almond paste, stuffed with jam (quince or grapes, for the most part), as well as “purcidduzzi” and “carteddate” Christmas (crispy fried sweet dough and dipped in honey), “mustazzoli” (biscuits mixed with juice <\/span>eggs and jam, frosted with chocolate), “spumoni” (ice cream flavors mixed) and “cupeta” (crunchy almond and honey). <\/span>Most well-known “pasticciotti” of Lecce, wonton pastry made with lard and filled with cream or, in the case of “fruttoni”, with jam.<\/span><\/span><\/h5>\n <\/p>\n
The protagonist of each course is oil, real “ambrosia”. <\/span>It could not be otherwise: the Salento has centuries-old olive groves and boasts its own history since the sixteenth century the production of oil, which was also exported, mainly from Gallipoli. <\/span>Obtained from the olive variety “cellina” and “ogliarola”, is produced by squeezing in mills equipped with stones and cold presses, to prevent alteration of properties due to heat.<\/span><\/span><\/h5>\nVisita il nostro sito www.salentodolcevita.com<\/a> e scegli la migliore soluzione per una vacanza tra le delizie Salentine!<\/h3>\nVisit our web site www.salentodolcevita.com<\/a> and find best solutions for your holiday into Salento food delights!<\/h5>\n
<\/a>Poor ingredients, rich flavors and frank: the Salento cuisine is mirrored by the complex history of the peninsula and is as varied as the land from which it arises.<\/span><\/span><\/h5>\n <\/p>\n
Vegetables and fruit – especially the arable soils poor in water (such as figs and prickly pears) – are at its base. <\/span>Not to be outdone legumes, in every variety (the peculiar “dwarf pea” Zollino). <\/span>Famous are the “Ciceri e Tria”: chickpeas with a pasta like pappardelle partially fried. <\/span>United cabbage, to obtain the so-called mass, are typical of the feast of St. Joseph, as well as the donuts. <\/span>Chickpeas are eaten in soup: that of the Salento chickpeas (with garlic, celery, tomatoes and pepper), and that of onion and fish are examples of the different possible soups, served primarily as a first course. <\/span>But excellent dish is pasta. <\/span>This is produced primarily in the home, with no refined flour and then color from dark<\/span>. <\/span>For the main dishes: chunks of horse meat, sausage (flavored, usually with wine) and “turcinieddi” (rolls of lamb entrails, consumed at Easter) to the diets of the land; <\/span>blue fish, molluscs and crustaceans for the diets of the sea. <\/span>Typical “purpu a pignatta” (octopus stew), the “fracaja” (a mixture of small fried fish), the “scapece” (small fish, pupiddo, macerated in vinegar and fried in oil, with bread crumbs and saffron, especially prevalent in Gallipoli)<\/span>. <\/span>Very popular are the mussels, as well as the cod and sea urchins, often associated with the pasta (as in vermicelli with dried cod dumplings in them and in the addresses of the sea). <\/span>Plate wildcard: the “municedde”, brown-shelled snails, roasted or fried onions in seasoned with bay leaves. <\/span>They are served as an appetizer, first course, or second, by custom. <\/span>Are the min dish in Cannole village, the “city of the snails,” during the “Feast of municedda” which takes place in August.<\/span><\/span><\/h5>\n <\/p>\n
Special mention for bread, dark color and baked in stone ovens (often with olive branches that give it a distinctive smell), and baked goods. <\/span>The bread of Lecce knows more variants from the famous “Puccie” (bread with leccesine, that small black olives), “pizzi” (which include dough onion, black olives, oil) or “sc\u00e8blasti” (flavored with zucchini, olives, onion, pumpkin <\/span>, oil, pepper, salt and capers), irregularly shaped. <\/span>Among the bakery reigns “frisedda” (the “frisella”): hard bread, dehydrated, characterized by double cooking and storable for long. <\/span>And again: potato focaccia stuffed (pitta), “rustico” (pastry stuffed, cooked sometimes fried), bagels and tarallini. <\/span>Among these is the puddica, cooked sweet or salty, flavored and mixed with hard-boiled eggs, typical of the Easter period. <\/span>Great assortment for sweets. <\/span>Traditional almond paste, stuffed with jam (quince or grapes, for the most part), as well as “purcidduzzi” and “carteddate” Christmas (crispy fried sweet dough and dipped in honey), “mustazzoli” (biscuits mixed with juice <\/span>eggs and jam, frosted with chocolate), “spumoni” (ice cream flavors mixed) and “cupeta” (crunchy almond and honey). <\/span>Most well-known “pasticciotti” of Lecce, wonton pastry made with lard and filled with cream or, in the case of “fruttoni”, with jam.<\/span><\/span><\/h5>\n <\/p>\n
The protagonist of each course is oil, real “ambrosia”. <\/span>It could not be otherwise: the Salento has centuries-old olive groves and boasts its own history since the sixteenth century the production of oil, which was also exported, mainly from Gallipoli. <\/span>Obtained from the olive variety “cellina” and “ogliarola”, is produced by squeezing in mills equipped with stones and cold presses, to prevent alteration of properties due to heat.<\/span><\/span><\/h5>\nVisita il nostro sito www.salentodolcevita.com<\/a> e scegli la migliore soluzione per una vacanza tra le delizie Salentine!<\/h3>\nVisit our web site www.salentodolcevita.com<\/a> and find best solutions for your holiday into Salento food delights!<\/h5>\n
<\/p>\n