If you are planning a visit to Salento, you cannot miss out on some of the most fascinating experiences this land has to offer, particularly in the Serre Salentine area. This area is known for its natural beauty, its unique gastronomic products, and the handicraft tradition that has been handed down from generation to generation. In this article, I will present some unmissable experiences that will make your stay in Salento truly special. Let's start with the three main products of Salento: Oil, Wine and Pasta.
Products, aromatic herbs and tradition come together in this small collection on the poor and non-traditional cuisine of our tradition, rich in dominating influences and genuineness.
“The Western Greeks ate as if they had to die the next day and built as if they never had to die”, so wrote Empedocles once speaking of Magna Graecia and Sicily; and today it is easy to recognize the unchanged tradition and power of Salento’s cuisine and scents.
Majestic olive oil, tomato sauce, mulled wine, sweet and savory taralli, pasticciotti, mustazzoli, cupeta and quince, friselle, cacioericotta, zuccarine potatoes, orecchiette and maccaruni … A culinary tradition that we at the Locanda tell in small steps in this small section and with free weekly tastings (link to the tastings section) of wines and typical products of the area. After tasting, you can buy the products, as souvenirs of our land.
We wish you much fun in recreating these simple recipes, and we are waiting for you at our Locanda, inviting you to try our traditional version.
Discover the typical desserts of Salento, a mouth-watering journey through tradition and authentic flavours. From pasticciotti to sighs, explore the recipes, ingredients and curiosities that make these desserts unique. Immerse yourself in the sweetness of the heel of Italy and let yourself be conquered by its gastronomy!
It is an ancient, small-sized, early-ripenin g apricot cultivar traditionally grown in the Galatone countryside and in the neighboring territories of Nardò, Secli and Sannicola.
The friselle arrived in Salento probably with the first Greek navigators who apparently used it as biscuits, but their large-scale diffusion occurred when, less than a century ago, with the decline of the feudalism, typical buildings spread in the countryside house, the “furneddhi”, where the peasants often spent the summer with the aim of obtaining supplies for the winter.
Octopus “pignata made” is the most popular traditional Salento recipe to prepare octopus, which in turn is one of the most loved and appreciated fish species in the province.
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LOCANDA TU’ MARCHESE
Affittacamere (Affittacamere)
VIA G.B. DEL TUFO, 38
73046 – MATINO (LE)
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It is a well known plant even though the name often says nothing or echoes in the minds of those of us from Salento who grew up with our grandparents; yet it is widely spread throughout most of Europe, northern Asia, southern Africa, the American continent and Australia. We find it along roadsides, or in plots of land where there is seasonal weed care and cleaning. Legend has it that the king of Athens Theseus, before facing the Minotaur, ate it to gain courage and strength. In fact, thanks to the bitter substances contained in the latex, it has digestive and appetising powers, as well as being diuretic and depurative.