You cannot possibly think of visiting Lecce, the capital of Salento, and not tasting typical flavors of our land. The purists of gourmet cuisine would turn up their noses, they would tell you to put aside traditional cuisine and approach molecular cuisine but… the last time we saw a “molecule” of food was in an […]
Lecce in a day: where to eat the typical flavors of Salento Leggi tutto »
Salento changes your life, turns it upside down, makes you fall in love. There is little you can do about it. The story we are telling you today is about an incredible love between Tony Ingrosso, a Salento native transplanted to Milan, and the red earth of Salento, the hinterland of Gallipoli, its flavors and
The love story between an entrepreneur and the land of Salento Leggi tutto »
Travel changes your life because you meet places and people with whom you share new and exciting experiences. The luggage with which you leave, where you put your most cherished things and memories, is different from the luggage with which you will return home because every journey is a material, moral and spiritual enrichment. In
The flavors of Salento in the suitcase of chef Ivan Tronci Leggi tutto »
Pescheria La Lampara, is a beautiful fish market in the heart of Gallipoli.The decor is reminiscent of wooden gozzi, typical fishermen’s boats, and the fish is of exceptional goodness. Luigi Padovano, a fisherman and son of fishermen, talks about his love for the sea of Gallipoli and for Gallipoli Vecchia, a place where he was
Love letters to the sea of Gallipoli: Pescheria La Lampara Leggi tutto »
Locanda dei Semplici, is a very cosy restaurant in the centre of Maglie. A unique place where guests feel at home. At grandmother’s home: furniture regenerated or purchased by second-hand locals and markets, vintage atmospheres, popular music and, last but not least, dishes with an exceptional taste. The ingredients of the territory are combined in a
Locanda dei Semplici: the praise of simplicity Leggi tutto »
This sensational dish, represents spring and the awakening of nature with its colors, scents and flavors. Although it requires a bit of effort because of the different procedures to be followed, the end result is sure to be tasty. Make a Gallipoli red shrimp bisque by sautéing a mirepoix of vegetables (a chopped celery, carrot
The Scent of the Salento Sea Leggi tutto »
This recipe contains the true taste of our land, Salento. The wild boar essence is perfectly matched with balsamic onion, cocoa and cappuccino foam. Just follow these simple procedures to get a unique dish with unmistakable flavors. Soak the leg of wild boar for about 12 hours with red wine and smells such as myrtle,
The flavour of the land of Salento: made by chef Ivan Tronci Leggi tutto »
Salento octopus in spring is an explosion of colors and flavors. The cooking was done in pignata and, instead of cooking it together with the tomato, our chef used a purée of chickpeas flavored with rosemary together with various seasonal vegetables. Ivan wanted to sign his creation, using ingredients from the Far East: (meta of
Salento octopus in spring: made by chef Ivan Tronci Leggi tutto »
The Salento spring is well represented by the heart of the black artichoke, stuffed with barley frisa. The filling was done diligently and professionally with an excellent “friseddhra” (Italian frisella, using the dialectal term) from Salento, a barley which replaces bread. Around the heart of the artichoke melts the structure of this excellent dish: its
Salento Black artichoke in frisa heart: made by chef Ivan Tronci Leggi tutto »
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 »
