The gastronomy of Salento is the synthesis of an ancient country and sea tradition. Its simple dishes are characterized by definite and delicate though always unmistakable tastes. A cooking rich of intense aromas and bright colors where aromatic herbs (oregan, mint and basil) are greatly used together with the strong-flavoured garlic, onion, caper and hot pepper.
Main element of this cooking is the extra virgin olive oil that should not be merely used to dress or season. Vegetables that can be cooked in thousand ways, grilled, preserved in oil or in vinegar. Milk products such as ricotta, mozzarelle fior di latte, caciotte, and cheese like pecorino, ricotta marzotica and cacioricotta. The homemade pasta (orecchiette, maritati, sagne 'ncannulate) prepared with white, wholemeal or barley flour. Fish soups, horse meat, almond pastry, dried figs, quince jam, home made liqueurs and good wine can hardly explain how much the accurate gastronomy tradition satisfies even the most demanding palate. And finally, many delicious bakery products: friselle, pucce, taralli and focacce.