Among the rich cuisine of Puglia, the culinary tradition of Salento is a must-see. Its incredible delicacies, made with fresh, authentic ingredients, are the fruit of centuries-old traditions and creativity.
Chickpeas And three
"Ciceri e tria" is one of those traditional Salento first courses that, despite the simplicity of its ingredients, presents a unique and unmistakable blend of flavors. Ciceri are simply chickpeas in the Salento dialect, while tria is pasta made from durum wheat semolina flour and water, rolled out at home with a rolling pin and then cut into wide, thick strips. It's not simply called "pasta e ceci" because that would be a real understatement: the specialty of this dish is that the leftover pasta dough, left over from making the tria, is fried in olive oil to create what are known as frizzuli. This detail gives the dish a crunchy note, which pairs perfectly with the creamy texture of well-cooked chickpeas, making it all delicious with a truly appetizing texture.
Puccia
The name of this sandwich comes from the term used for military bread: "buccellatum," meaning "bite." There are three distinct variations: the soft and crunchy one with olives and the pizzaiola version, and the classic one, fragrant and hollow. Because it has no crumb, it's ideal for stuffing and ready to accommodate any filling, from the simplest ones like cured meats and cheeses to the more elaborate ones like horsemeat stew. Easily transportable, it's one of the most beloved street foods: in fact, it has long been used by farmers during long days in the fields.
Pieces of horse meat in sauce
At every self-respecting Salento festival, there's always a stand serving horse meat morsels in sauce. These are morsels of horse meat cooked with sauce, herbs, and chili pepper to taste. Tradition dictates that they be cooked slowly in terracotta pots, resulting in tender, juicy meat. They can be eaten on a plate, but are more commonly eaten in a sandwich, perhaps accompanied by a good Negroamaro Salento wine. Wine and a sandwich with horse meat morsels (or rather, "mieru e pezzetti!") in their simplicity make for a cheerful meal, perfect for enjoying with friends at a village festival or fair, perhaps to the tune of a rousing pizzica.
Uliata
A reddish bread roll made with the same dough as puccia, but with the addition of oil, tomatoes, black olives, onions, and chili pepper for the most traditional version. It's also common to find eggplant, stewed turnips, peppers, or zucchini. It's best eaten plain; in Caprarica di Lecce, they even have a festival dedicated to it.
Cicoreddhe with clean beans
Cicoreddhe cu le fave nette (with green beans) is a humble yet nutritious dish, perfectly fitting into the canons of Mediterranean cuisine. It's made with a velvety fava bean puree, accompanied by boiled wild chicory and drizzled with olive oil. Cicoreddhe cu le fave nette, like many other typical Salento dishes, often features wild greens, found throughout the countryside.
There frisedda (Frisa or frisella )
Frisedda is a traditional Salento dish deeply rooted in the local culture. It's the perfect summer treat, but also a winter favorite. Furthermore, it keeps well, making it a great alternative to bread in the past. It's a very firm, toasted bread made with wheat or barley flour, cut horizontally halfway through cooking. It's then sponzata, or softened in water for a few seconds, and then seasoned with oil, oregano, salt, and tomato. It can also be topped with arugula, tuna, capers, or even vegetables. Unlike their Calabrian counterparts (called freselle), the Salento frisedda remain firmer and crispier after being soaked in water. In recent years, more and more beach resorts have been serving this specialty to the numerous tourists who flock to the beaches and are delighted with it.
Fresh homemade pasta
Of course, as with any self-respecting tradition, homemade pasta couldn't be missing. The special shapes of Salento cuisine are: sagne ncannulate, ricchie, and maccarruni. They are made from a mixture of wheat flour and water, nothing else. Although the ingredients are among the simplest, these Salento specialties are the basis for unique dishes, with intense flavors and aromas, usually served on special occasions, such as holidays and Sundays. Sagne ncannulate are small, rolled-up tagliatelle, usually served with a fresh tomato, basil, and ricotta sauce or a fish sauce. Ricchie and maccarruni are very common in the south (they are also among the typical dishes of Matera). Orecchiette are served with turnip tops or a simple sauce, while maccheroni are served with a fresh tomato sauce and strong ricotta. Truly excellent, absolutely not to be missed!
Lu purple at the pignata
Seafood dishes are the cornerstone of traditional Salento cuisine, and honestly, it couldn't be otherwise, being surrounded by the sea. Among these is Tajedda, made with rice, potatoes, and mussels, or Scapece di Gallipoli, made with small fried fish marinated in bread soaked in vinegar and saffron (which gives it its bright yellow color). Lu Purpu alla Pignata is one of Salento's typical specialties, as octopus is one of the most widely caught fish species in the area. The pairing with the "pignata" is no coincidence, being a terracotta pot known and traditionally used for excellent cooking of meat and fish. Octopus alla pignata involves cooking the octopus, previously chopped into small pieces, with tomato, onion, celery, and even carrots. Not to mention the delicious pairing with potatoes, which gives the dish a unique flavor.
Zucchini flower fritters
Battered zucchini flowers are a traditional dish from Puglia's rural tradition, excellent as an appetizer or as aperitif snack. Even simply sautéed with a little oil, a clove of garlic, salt, and pepper, they're delicious as a side dish. Zucchini flowers are nutritionally rich and very low in calories, as they're almost entirely water. They're very delicate and perishable, so it's best to select only the freshest flowers, which are typically sold alongside zucchini. This recipe for zucchini flower fritters is economical, showcases the raw ingredients of Puglia, and requires simple ingredients readily available in any kitchen. It's also a great way to make vegetables appealing to children's eyes and palates.
Cupeta Salento and the pasticciotto
The desserts are truly numerous and delicious. One of these is the Cupeta salentina (almond brittle) and the many almond paste desserts, widely used in local pastry shops and in traditional Apulian Christmas desserts. However, the pasticciotto has become the symbol of Salento, and especially of Lecce: the many tourists who visit my wonderful land don't leave without tasting this delicacy! A small, tasty golden shortcrust pastry filled with velvety custard makes the pasticciotto the dessert par excellence. Simple local ingredients and fresh ingredients enhance the artisanal quality of this dessert. There are variations, such as the fruttone, which differs in that the top is covered in chocolate and the inside is made of almond paste, topped with jam or quince jelly.