Gastronomy

THE GASTRONOMY

Olive oil is undoubtedly the most famous product of the area. The reasons that enhance the quality should be attributed to cultivated varieties, the ideal climate, the nature of the terrain, which allow to obtain a sweet product to the palate and with a low acidity.

The wine boasts long-lasting traditions: appreciated are the white wines DOC such as Ostuni and Martina and the red DOC Ottavianello. Particularly typical are the cheeses made with sheep and goat milk, like canestrate, cacioricotta, ricotta forte, which accompany many traditional dishes.

The typical dish par excellence is represented by the orecchiette, the "stacchiodde" with tomato sauce, topped with basil leaves and cheese grated ricotta.

The Adriatic Sea, generous seafood and blue fish makes the cuisine of rich and varied based on the development of simple products fish: sea urchins, clams, cockles, mussels, octopus, cuttlefish, anchovies, sardines, mullet, cod, mackerel.

The pastry is also very popular with the different productions confectionery made with honey, almonds, cottage cheese and jam; Add to this the dried fruit with almonds, walnuts and figs "married" with almonds baked.

The forest - Ostuni - The Prince: the olive tree

Once upon a time in a faraway land so rich and famous where he, the Prince ... unmistakable abducts everyone's palate ... .L'olio oil is undoubtedly the most famous product of the area. The reasons that enhance the quality should be attributed to cultivated varieties (Ogliarola Salentina and Cellina of Nardo), the ideal climate, the nature of the terrain, which allow to obtain a sweet product to the palate and with a low acidity. The entire territory lies in D.O.P - extra virgin olive oil "Collina di Brindisi" - important recognition obtained by the European Commission in 1996.

The wine boasts long-lasting traditions: appreciated are the white wines DOC such as Ostuni and Martina and the red DOC Ottavianello. Other tired productions are represented by the fig and almond, now in the process of gastronomic revival. In low-lying areas of the coastal strip they are grown tomatoes, artichokes and vegetables with a strong Mediterranean flavor. Excursion not to be missed. Camminatta among the olive trees.

Dining with the King: The Skewers

Do not miss the table of a true Pugliese meat of the finest farms .. they are widespread in the farms of the internal hilly area, where the pastures are farmed much of the livestock population of the whole province. The meat you get are those of lamb, goat, horse, rabbit and chicken: these are made good meat sauce, baked dishes and spit-roasts.

In some companies you can still admire superb animals of ancient races like the horse and the donkey murgese of Martina Franca, the cattle podolico Apulian, reared in the wild in the forests of oaks and Mediterranean bush.

Cheeses

From cattle, goats and sheep, you are obtained, as well as delicious meats, also excellent cheeses, both fresh and seasoned. Particularly typical are the cheeses made with sheep and goat milk, like canestrate, cacioricotta, ricotta forte, which accompany many traditional dishes.

Mediterranean Diet: Key to the reading from the best in the world Chef

Ostuni also has a favorable geographic position the features of its gastronomy, the result of distant traditions of country cooking. It 'a vigorous cuisine that draws from marine products and the countryside. Olive oil is assigned the role of essential seasoning for preparation of dishes based on legumes, vegetables and homemade pasta.

The typical dish par excellence is represented by the orecchiette, the "stacchiodde" with tomato sauce, topped with basil leaves and cheese grated ricotta.

Vegetables and vegetables are the absolute protagonists of the local gastronomy, consumed cooked, fresh or preserved in oil. Vegetable crops, available all year round in great variety, stimulate the creativity of the chefs who exalts himself in the preparation of stews, soups, stir-fries, vegetables, etc .. Among the many tasty dishes include: orecchiette with turnip tops; broad beans and wild chicory; baked stuffed eggplants; fried artichokes, arracanati, boiled, stuffed; salad of lettuce, tomato and onion, seasoned with extra virgin olive oil.
The pastry is also very popular with the different productions confectionery made with honey, almonds, cottage cheese and jam; Add to this the dried fruit with almonds, walnuts and figs "married" with almonds baked.

The Adriatic Sea, generous seafood and blue fish makes the cuisine of rich and varied based on the development of simple products fish: sea urchins, clams, cockles, mussels, octopus, cuttlefish, anchovies, sardines, mullet, cod, mackerel. You are obtained tasty dishes such as marinated anchovies, fried food and fish soup, linguine with seafood, baked red mullet, octopus in broth with onion, etc.

The local gastronomy has now reached the highest levels of recognition at national and international level. Restaurateurs have been involved in to make the most typical products, produced from simple ingredients, made of flour, oil, legumes, vegetables, mushrooms, herbs, lambs, kids, seafood, blue fish.

The well-spread across the national territory refreshing - from city centers to the interior hilly areas, from the coast to agritourism farms - has wisely innovated the culinary customs of the ancient refreshment of a land of transhumance and traditional cellars. There are many excellent and simple local that offer typical dishes at reasonable prices.