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THE GOOD FOOD
Enjoying a good meal in a typical restaurant is often an experience to remember, wherever you travel. So let's take a look together at the best food you can find and taste during your stay in Tricase and Salento.
Salento cuisine
The Salento cuisine makes use of numerous typical dishes, above all based on vegetables and fish. Meat also has its importance, in particular horse meat and lamb in the most typical dishes. Among the most characteristic recipes there are the "pezzetti" (horsemeat stew with spicy sauce), the "pitta di patate" (a low pizza of mashed potatoes stuffed with onions, capers, black olives, tomatoes, and other ingredients ), "ciceri e trya" (a pasta and chickpeas where part of the homemade pasta is fried and added at the end).
But also "U purpu alla pignata" (octopus cooked in stewed rock) and "la scapece" (anchovies or sardines with breadcrumbs and marinated vinegar with saffron), are examples of typical fish dishes, as well as the " tajeddha "of rice, potatoes and mussels.
Bread with olives called puccia is also typical. As far as "walking" gastronomy is concerned, the "rustico" is the master, which is composed of a thin pastry (baked in the oven) containing a mixture of mozzarella, béchamel tomato and pepper. Another typical food is the "frisedde" or "frise", buns of toasted bread to a consistency of great hardness, made with wheat flour or barley (recently also spelled) and cut in half horizontally, which goes softened by a short immersion in water and then seasoned with oil, salt and tomato
Very popular are also the "pittule", white coarse fritters whose dough can also be enriched with tomatoes and capers, anchovies, cauliflower and turnips.
Very popular is the pastry, more similar to the Sicilian one than to the Apulian one, in which the "pasticciotto" of Lecce (short pastry with a predefined shape filled with custard), the "fruttone" (similar in shape to the pasticciotto, with the difference that the upper part is covered in chocolate and inside the pastry there is a base of almond paste with jam or quince on it), the "bocche di dama", the "almond paste (typical at Easter is lamb) of almond paste with the filling of faldacchiera or perata), the "spumone salentino", the "mustazzoli", the "cùpeta" etc..
