The explosion of nature and the flavours of Otranto are incorporated and embraced by cooking in tempura. For this recipe have been assembled the “lampascioni” (green onion), the “spunzali” (spring onion) and the leaves of borage. The chef has chosen two bulbs and a leaf to wrap and involve all the buds of taste: the raspberry with […]
Nature in tempura: Ivan Tronci cooked Otranto’s vegetables Leggi tutto »
In the heart of the historical centre, in the town centre, near Piazza del Popolo, you can reach the Byzantine Church of St. Peter’s, going up a small staircase. A small pearl. Beautiful. Entirely frescoed, the church of San Pietro is a precious testimony to the Byzantine dominion in the Land of ôOtranto. The sacred
Otranto: Byzantine church of Saint Peter Leggi tutto »
Agricoltura Sociale Foodism likes social agriculture, when it is made with the heart.Today it is Valentine’s Day and, the story we are telling you is a love story: love for life, for special children, love for secular olive trees. Olive Pearls: Amici di Nico Onlus and Tenuta Castellana, united together to produce a delicious Evo
Olive Pearls: social agriculture of Tenuta Castellana and Amici di Nico Onlus Leggi tutto »
We visited Tabisca, an innovative concept for the restaurant in Lecce: tastefully and carefully furnished restaurant, selection of excellent raw materials, first quality cold cuts, wine cellar well assorted with exceptional wines. The interior design project is interesting: high seats (whose backrest recalls the “t” of the logo) comfortable and custom-made furniture in wood and wrought
Tabisca: a new concept for the restaurant in Lecce Leggi tutto »
The story that we are about to tell you has touched all the emotional strings of our heart because we talk about Lecce, we talk about Puglia, we talk about cultural and culinary contamination always respecting the territory, our land. Bros: in the heart of Lecce, there’s a family business When we talk about innovation in the
Bros: it’s a family business Leggi tutto »
In the heart of Lecce (we spoke about Lecce baroque here), at the MUST Historical Museum, Antonio Sansò (Area Leader Alumni Bocconi) and the staff of Alumni Bocconi Association Lecce-Brindisi-Taranto, organized a meeting with Matteo Stifanelli, Country Manager of Airbnb for Italy. The evening’s talk, focused on “Sharing Economy and tourism development“, was very interesting. Matteo Stifanelli spoke about his professional career: from a
Last but not least the sweet…. and what sweet. The soft, delicate nougat, accompanied by a froth of gelato panettone with liquorice. Chef Ivan Tronci has created two variants of this masterpiece (which we have obviously tasted and told you): with ice cream and liquorice mousse. Preparation of the soft nougat Tighten the almonds to 90° in
Soft nougat, panettone foam and liquorice ice cream from Atri Leggi tutto »
The taste of the sea, in this dish, is enhanced by swordfish. Fennel, pomegranate, mirin and hemp oil create an unicuum of flavours. The goodness of this dish is incredible. Follow the suggestions of Ivan Tronci and you will enjoy a truly unique dish. Ingredients A piece of swordfish with two and a half fingers thick Fennel
Tataki of swordfish with fennel, pomegranate and lime Leggi tutto »
Abbiamo chiesto, al nostro chef Ivan Tronci, di deliziarci con qualcosa di speciale. Il risultato, veramente stupefacente, è questo piatto giovane, fresco, dinamico. Siamo rimasti a bocca aperta (è il caso di dirlo), stupiti. L’orzo perlato, i gamberi rossi di Gallipoli e tutti gli ingredienti sono bilanciati in modo unico, fresco. Se volete stupire i
This is a full-bodied, substantial dish. Rich. It recalls tradition, the link with our land, Salento, it recalls the flavour of the Adriatic sea, the real taste of the sea of Otranto. A dish that is characterized by its simple, distinctive taste. A versatile recipe that can fit into different types of menus: total veg, land and
Orecchiette and macaroni, Cicerchia chickpeas, mussels Leggi tutto »
