Do you want to learn how to made these kind of pasta with us at Locanda? We organize homemade pasta workshop...
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.
Here in our tipical family restaurant “A Locanda Tù Marchese” in the historical centre of Matino, we made this dish in this way: we fry half pasta (called Tria) and the other half we cook in the boiled water, with chickpeas from near land.