Produced Typical

Among the most famous wines is the Salice Salentino, but among the DOCs we also have the Alezio, the Squinzano, the Copertino, the Galatina, the Leverano, the Matino and the Nardò. The oil called "the Earth Of Otranto DOP" is characteristically an intense shade of green with a slightly bitter flavour.
The Salentina cuisine is typically Mediterranean in that it offers the wealth of the sea and the earth. Some dishes have ancient origins, as in the case of the dried fig, which is highly energetic, or the puccia and the uliates, bread seasoned with black olives. As a first course, the pasta called tagliatelle is served with chickpeas, it becomes ciceri and tria, a popular dish now very much appreciated. The tagliatelle served with tomato sauce, ricotta cheese and basil is called sagnes 'ncannulate. The orecchiette and the macaroni (minchiareddhri) are dishes very much appreciated and genuine that, combine vegetables or meat, are very savoury. The lack of livestock brought about a dependence on vegetables and the housewives created recipes of tasty pizzas, breads made from potatoes and (pitte) and other delicacies that are served at table also today. The necessity to consume a highly caloric meals in the brief space of a break, during the fatiguing work in the fields, imposed a necessity to bring some simple foods that could be quickly eaten, such as fig trees and dry vegetables and the frises of barley (the wheat destined for the gentlemen), twice-baked bread that after having been soaked in water, could be seasoned with tomato, oil, rucola and oregano. The taieddhra is another triumph of the culinary versatility of the Salento; it is done with zucchine, potatoes, artichokes, onions, tomatoes and black mussels.

- The Province of Lecce
- Sea and Nature