Salentine cuisine is a burst of contrasts: the simplicity of the land meets the richness of the Ionian Sea. Here are the dishes that will turn your holiday into an unforgettable sensory experience.
🍝 First Courses: Tradition and the Sea
La Quatara di Porto Cesareo
The undisputed queen of the local table. A historic fish soup named after the copper pot (quatara) in which fishermen used to prepare it on their boats. Made with rock fish, shellfish and Mediterranean herbs, served on toasted bread.
Sagne 'ncannulate
Long twisted pasta strips (incannulate), served with thick tomato sauce and a grating of strong ricotta, with a spicy, bold flavour.
Ciceri e Tria
A masterpiece of textures: fresh pasta with chickpeas, enriched with pasta fried in olive oil for an irresistible crunch.
🥩 Main Courses: Land and Tradition
Pezzetti di Cavallo
Horse meat cooked for hours in a "pignata" (terracotta pot) with spicy tomato sauce. Tender, almost buttery.
Polpo alla Pignata
Slow-cooked in its own juices with cherry tomatoes, onion and parsley.
Turcinieddi (or Gnummareddi)
Lamb offal rolls grilled over the embers with bay leaves. A strong flavour for the boldest palates.
🍰 The Paradise of Sweets and Breakfast
In Salento, waking up has an unmistakable scent and a tough choice:
Il Pasticciotto
The little treasure of shortcrust and warm custard.
Il Fruttone
The winter "cousin" (but loved all year) of the pasticciotto. Same shape, but the pastry holds a layer of quince jam and one of almond paste, all topped with a rich dark chocolate glaze.
Il Cornetto Salentino
Fragrant and generous, the version with cream and sour cherry is a ritual for every local.
Tette della Monaca
Soft sponge cakes filled with diplomat cream. Light as a cloud.
Lo Spumone
The king of summer desserts. A layered ice cream with a heart of liqueur-soaked sponge, almond or chocolate crunch. Served in slices.
🥖 Street Food and Bites
Puccia e Rustico
The ideal companions for a quick lunch or a snack after the beach.
Pittule
Yeasted dough fritters, served plain or filled (salt cod, cauliflower or pizzaiola-style).
💡 The expert's tip
Don't choose between Pasticciotto and Fruttone: try both! Many Salentines prefer Pasticciotto for breakfast (it's best eaten warm) and Fruttone as an afternoon snack, since the chocolate coating makes it perfect at room temperature too.