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.
“The people of western Greece eat as if they would die tomorrow and build palaces as if they were eternal” as Empedocles wrote, talking about Magna Graecia and Sicily, and nowadays it’s easy to recognize the unchanged tradition and power of salentine cousine.
Oil from the majestic olive trees, tomato sauce, vincotto (cooked wine), sweet and salty taralli (loafs), pasticciotti, mustazzoli, cupeta end cotognata, friselle, cacioericotta, sweet potatoes , orecchiette e maccaruni…after tasting you can buy products to bring home memories, flavors and aromas of our land.
Do you want to learn how to made these kind of pasta with us at Locanda? We organize homemade pasta workshop...