The Salento's gastronomy has an ancient tradition and it correspond to the history and culture of a people who continues loving and tasting quality and flavours of the most typical local products, in a technologic era even. That is, those tastes of past ages.

Pasta and juice home-made, legumes' purees, lampascioni, horse's chopsin ragout, roulade of lamb's trippe, sea faringtielle, pettole, jams, almond pastes, rosoli, wine, olive oil. These recipes are distinctive of the mediterranean cousine.

The Salento's cookery is humble and poor, but very nutrient and rich of good and different flavours, because of many dominations in this land.

As first courses, we have tagliatelle with chick-beas, namely "ciceri e tria". Tagliatelle with tomato's juice, cottage cheese and basil became "sagne'ncannulate". Orecchiette and maccheroncini ("minchiareddhi") are really appreciated and genuine (they are often combinated to vegetables and meat).

As second courses, we have "pitte" (that is chapatti with potatoes and vegetables). "Turcinieddhi" are herbal lam's roulades. "Taieddha" is made by little pumpkins, potatoes, artichokes, onions, tomatoes, and black cozze.

"Purceddhuzzi" and "carteddhate" are Christmas cakes, made by sweet paste shaped pellets or roses, enriched with anice and honey little dragee.

Every dish is supplemented with olive oil and wine. Salento is the region of "Negro Amaro", one of the best red and ruby wine in Italy.