The ancient origin and traditionality of this dish can be deduced from its widespread use throughout the province of Lecce, where small variations are often found from village to village. In some towns, for example, it is considered indispensable to cook the rosolaccio plants together with sorrel plants in lapazzu jargon, as recalled by an old saying: ‘paparina, paparina, senza lapazzu cc'è “ndi fazzu”, or to flavour the preparation with aromatic orange peel. In the Capo di Leuca area, this dish is called ‘fritta’, and at one time it was also a kind of ritual meal eaten around roaring bonfires in bucolic celebrations somehow linked to the Lenten period.
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