Recipes, seasonal stories, Salentine traditions and news from the agricultural estate.
Salentine vincotto, the cuettu, is nothing but cooked grape must: no sugar, no thickeners. Here is our new end-of-summer batch made with must from Cantine Terre di Bagnolo in Manduria, fifteen hours of slow reduction over a low flame.
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Who invented orecchiette and why do they have this shape? History, curiosities from our workshops and the traditional recipe from our farmhouse in Matino.
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Three salad recipes born from our masseria's vegetable garden, inspired by a special week and Lizzie's curiosity.
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Puccia uliata is a living memory of peasant Salento. The family recipe with yellow-fleshed potato, whole-stoned celline olives and three traditional fillings: peppers and ricotta forte, horse meat in tomato sauce, broad beans and chicory.
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The secret of our ragù: from the recipe written by hand by nonna to the lasagne served to Emily. Ingredients, method and that final touch that makes all the difference.
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Matino: a small gem in the heart of Salento, 10 km from Gallipoli. Hypogean olive presses, strittuleḍḍe, the patron saint San Giorgio and authentic village life in the square. A guide from those who live here.
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Sagne 'ncannulate are the fresh Sunday pasta of Salento. Discover their history, the water and semolina recipe passed down through generations, and the Locanda's signature version with little fried meatballs.
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Pasticciotto was born in 1745 in Galatina, almost by accident. Fruttone is its chocolate-coated alter ego. Discover their history and how we make them at Locanda Tu Marchese.
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Beneath the flagstones of Matino lies a hidden underground city of hypogean olive presses, cave crypts and prehistoric grottoes. A journey through millennia of history, from the lamp-oil 'ciurma' workers to the Neanderthals.
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Santa Caterina is the seaside jewel of Nardò, between Porto Selvaggio and Santa Maria al Bagno. Historic tower, sea caves, the mysterious 'Stanza dei Bagni' and the best beaches: a guide from those who live here all year round.
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Ciciri e tria is the signature dish of Salento: chickpeas with fresh pasta, part of it fried. A humble dish born from peasant ingenuity with Arab roots. Here's the history and the recipe with mugnuli from our Farm.
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How do you make Salentine orecchiette? Flour, water and patience. The recipe from Nonna Carmela that we teach in our pasta workshops.
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The story of how an 18th-century palazzo in Matino became an urban farmhouse at the heart of Salento. The Protopapa family tells all.
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