Salento is the southern part of Puglia spanning both sides of the heel of Italy. The region is dotted with sun-baked olive groves and vineyards as well the abundance of seafood that dominate the area. The delicious local food will delight both palettes and wallets.
Puglia’s passion for food is beautiful yet simple. The food of Puglia is what you would expect from a typical Mediterranean diet with vine-ripened tomatoes, sweet peppers, homegrown herbs, fresh fish and plenty of olive oil.
With its patchwork of vineyards, sampling a glass or two of Puglia’s fabulous local wine is also a must! In fact, it is the second largest wine producing region in Italy!
Here we give you a run down of the best local food specialities of the area.
Bread
Frisella: A crunchy, dry bread baked in a stone oven with a drop of olive oil. Dip this versatile bread in salt water for a more distinct taste and a softer consistency!
Focaccia: Apulian focaccia is marked by a round dough it’s crispy on the outside and soft on the inside. The classic version contains cherry tomatoes, but variations are obviously not lacking.
Pane di Altamura: An Italian naturally leavened bread made from remilled drum wheat semola. In 2003 Pane di Altamura was granted PDO status within Europe. In fact, all of Puglia’s durum wheat loaves are worth a try. Don’t stop yourself from buying an entire loaf because you fear it going to waste – it won’t. You’ll finish it!
Cheese
Caciocavallo: This is a type of stretched cheese and the perfect accompaniment to bruschetta. Famous both for its shape and gentle saltiness “Grilled” Caciocavallo is excellent.
Mozzarella, Burrata and Stracciatella: All these Apulian cheeses are worth a try. The mozzarella of this region is usually shaped into knots that have an exceptional consistency that seemingly crunches when bitten into. Burrata is a soft cheese often mistaken for mozzarella. Stracciatella comprises the filling of the burrata before it’s encased in the mozzarella exterior.
Pasta:
Orecchiette: Literally meaning “small ears” in Italian, this ear-shaped pasta is usually served with cime di rapa (broccoli rabe) and garlic, or fresh tomatoes and ricotta cheese. The shape is ideal for soaking up any delicious sauce!
Sagne ‘ncannulate: As long, spiralled pasta that resembles the twisting and swirling architecture in Lecce—especially when it’s served up, as per tradition, with a tomato and cheese sauce.
Trocoli: A long pasta typical of Northern Puglia.
Cavatelli: This pasta is basically unopened orecchiette.
Main Dishes
Pizzette: Miniature pizzas topped with fresh cherry tomatoes, pizzette are a delicious snack to enjoy from a gorgeous beach in Puglia.
Puccia: A sandwich made of pizza dough stuffed with meats, cheeses, and/or vegetables, this is another traditional on-the-go snack in Puglia.
Baccalà alla salentina: This traditional dish of the region takes dried and salted cod to the next level. It’s sprinkled with breadcrumbs, pecorino cheese and fresh tomato, then baked in the oven with potatoes to a golden crisp.
Panzerotti: Stuffed and deep-fried pockets of dough, these are classically filled with tomato and mozzarella, though a version containing prosciutto and mozzarella is also popular. They emerge from the oil incredibly hot, so as soon as you bust into it, the mozzarella will inevitably seep out.
Pettole: Also fried, pettole should be eaten hot, as soon as they emerge from the oil. These fried bread dough balls are usually served with just a pinch of salt, or with a spoonful of tomato sauce and a little grated cheese. The sweet version, which is especially popular around Christmastime, is complete with a sprinkling of sugar.
Taralli: Think of them as Italy’s answer to the pretzel. Small and circular, these crackers make for a wonderful snack… especially alongside a glass of Pugliese wine! Try them savoury made with flavours like fennel, black peppercorns or poppy seeds, or sweet, with white wine and sugar.
Sweet Treats
Pasticciotto: The outside of this dessert may just look like a flaky crust. But take a bite for the surprise: a creamy custard filling, made even sweeter with black cherries!
Zeppole: Also known as “St. Joseph’s pastries, this sweet sugar coated pastry dough Salentine treat can be fried, or baked, and then filled with cream, chocolate, or even both!
Pasticciotti: While these dolce are considered emblematic of Puglia, they’re actually only found mostly in and around Lecce. These shortcrust pastry tartlets are filled with cream and, usually, a sour cherry.
Cartellate: This dolce is just one of the dozens of Arab influences found along the southern Italian coasts. A former Christmas sweet, Cartellate, is a fried rose-shaped pastry flavoured with honey or vincotto (or sometimes both), is made year-round today. Some might be topped with sprinkles while others might have shaved hazelnuts or almonds. They keep for a long time, so they make for a great souvenir/gift.
Wine
Vinello: In Salento, wine isn’t just a drink served with dinner… it’s something to be celebrated! Every year on November 11, the peninsula comes together to taste the fruits of their labour for this harvest’s wine (vino novello)—and to open bottles from the previous year in honour of Saint Martin.
Tasting Guide to the Wines of Puglia!
There is an abundance of wine produced in this region of Italy. We defiantly recommend going on a vineyard tour to fully immerse yourself in the Italian culture!
Red Wine: Red wines are the bread and butter of Puglia, making up most of the region’s wine. If you like fruit forward, full red wines then this is the region for you! The main red wines of this region are: Negroamaro, Primitivo and Nero di Troia.
White Wine: Though Puglia is most known for red wines that make up the majority of production in the area, one cannot ignore the beautiful white wines coming from the region as well. The hot and dry climate of Puglia produces crisp dry white wines made for easy drinking blends. The main white wines of this region are: Verdeca, Bombino Bianco and Greco Bianco.
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