The gastronomy of Salento ranges from the hors d'oeuvre to desserts in a concert of tastes and scents. First courses such as "spaghetti with clams", "spaghetti with sea urchins", “massa e ciceri" o " ciceri e tria" with chickpeas, the seafood soup, "bucatini con salsiccia e pampasciuni"; main courses such as stew of horse meat "in pignaticchio", octopus "alla pignata", stuffed aubergine, stewed white cauliflower, stewed turnip, "pittule" (a sort of hot fried bread); resh cheese like "caciotta" and the delicious "giuncata", served in a rush basket.
An extraordinary variety of appetizers and desserts, including "Christmas carteddhate and purceddhuzzi", "Pasticciotto" and "Rustico" which are gaining the DOP certification from UE, and also "Fruttoni", almond cakes, "Zeppole" of Saint Joseph and "Chiacchiere", are only samples of what Salento cuisine/gastronomy can offer. Besides these delicacies, you’ll be delighted to taste the extraordinary variety of wines produced in this land where wine culture was born 3000 years ago, spreading out to Europe and the world.
The best known wines are Primitivo, Malvasia and Negramaro, now at the top of wine world production.