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Typical dishes of Salento. Erasmus+ Presentation

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Typical dishes of Salento. Erasmus+ project Sustainable gastronomy. Italian presentation

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Typical dishes of Salento
Appetizer: The «pittule A dough made up of water, flour, oil, brewer's yeast, salt, then cooked in hot oil, giving itself the name pittule. First course: Parmigiana Second dish: «Braciole» Meat rolls in tomato sauce: stuffed with cheese, celery, onion, salt, pepper. Side dish It is called vegetable crudité and is made up of mixed vegetables that can be eaten raw. Fruit We eat all seasonal fruit, one in particular from this season are plums, similar to plums, they can be of three colors as in the photo. Dessert: Mandorle ricce A Typical Salento meat menu Made up of sliced fried aubergines, ham, tomato sauce mozzarella, plus minced meat and cheese. Called by the name curly almonds, they are made from almonds and sugar, originating from Francavilla, a town near here.
Pittule salentine The origins of the «pittule» could be linked to the emigrations from Albania during the 15th century. As mythology tells it, during the night of Santa Cecilia, the woman left the bread dough to rise for too long because she was distracted by the music of the bagpipes, that is, the Abruzzo shepherds passing through the Apulian territories during the ritual transhumance of the cattle. Upon returning home, the woman realized that the dough was no longer suitable for bread, she worked it into small balls which she threw into the boiling oil. Thus creating savory pittule but over time they also become sweet.
Parmigiana The term seems to derive from the Sicilian "parmiciana", from the way of arranging the aubergine slices. Yet, the first historical testimony of this dish is found in 1786 by a chef of Apulian origin serving aristocratic families in Naples. The prince of Francavilla was on holiday in Apulia and wanted to invite some friends before returning to Naples, thus introducing the local chef, who had already worked hard the previous days to create the menus that could best present the flavors of his Earth. But the chef has one last stroke of genius: a dish made with aubergines, tomato sauce, mozzarella and parmesan cheese.
Involtini di carne alla salsa di pomodoro: The brasciole are meat rolls of medium-large size (10–15 cm), prepared with slices of horse stuffed with lard and pecorino and cooked in the sauce for about 4 hours. In the Apulian tradition it is customary to prepare this dish on festive days, cooking them in a ragù with which to season the equally traditional dishes with a first course, "orecchiette". In Salento they are a typical Sunday lunch dish.
Mandorle ricce Its tradition was born in Francavilla from a civilian who, working hot toasted almonds in a large copper pan called conca, noticed that slowly by adding sugar they became white. Under the basin there is a brazier of holm oak coals which releases the right calorie from the beginning to the end of the work. Using a wavy movement, the almonds and sugar are always mixed, overlapping and rubbing each other, giving the outside a white, curly appearance.
A Typical Salento fish menu Appetizer: The octopus salad First course: Pasta with mussels Second dish: Spigola al sale Side: Grilled vegetables Fruit: Fichi d’India Dessert: Sospiri salentini A seafood dish consisting of octopus cooked in boiling water, potatoes, celery, carrots, oil, salt, pepper. a typical Mediterranean crustacean. Sea bass in salt, so called because it is cooked in the oven covered with salt. Simple and mixed vegetables cooked on the grill and enriched with oil, vinegar, mint, salt. It is a fruit that is eaten in summer, there are three colors: yellow, red, orange, and it has a fresh flavour. Called sighs for their soft consistency and they are filled with Chantilly cream.
Insalata di polpo: Octopus with potatoes, or octopus and potato salad, is a second fish dish also ideal as an appetizer, typical of Italian cuisine. It is a warm salad based on octopus previously boiled and subsequently enriched with boiled potatoes in chunks and seasoned with oil, salt, parsley and lemon. Our Bōlpo has its roots in this historical recipe and makes it even more delicious thanks to the olives, green beans and basil pesto cream. Ingredients typical of the Ligurian tradition but widely spread throughout our beautiful country. The Mediterranean Sea is the natural habitat par excellence of the octopus. A vase from 1450 – 1400 BC. found in Crete depicted tentacles over the entire surface of the object, like a mosaic from the excavations of Pompeii they see an octopus depicted at the center of the entire scene. This delight of the sea has therefore delighted the palates of all of us for over 2,000 years.
The original recipe includes, as ingredients, local black mussels, tomato puree or fresh tomatoes, garlic, parsley and pepper. No salt and no chilli. And then, another important detail, Brindisi mussels must be opened strictly "cold", when they are still raw, preserving and filtering some of their water. With a few shelled mussels, the sauté is then prepared together with the garlic and parsley, the tomato is added and finally the remaining shelled mussels and a little of their water: a few shells, at most, can remain for aesthetic reasons. Final touch, black pepper and chopped parsley. Pasta con le cozze:
Spigola al sale This dish is frequently used during holidays or weekends to prepare a very good and quick second course, traces of this practice have been found in archaeological excavations along the banks of the Nile, in central Sudan. For the populations who lived in those places, freshwater fish represented 90% of their diet and, obviously, they faced the problem of conserving it
Fichi d’India The prickly pear is a plant native to Mexico, where it was cultivated and venerated by the ancient Aztecs. According to a legend, it was Christopher Columbus who brought the first seeds of this fruit to Europe, after his second voyage to the New World in 1493. They subsequently arrived in Italy in Salento where it proved to be a perfect environment for growing them, thus consuming them also in our daily dishes .
Sospiri salentini According to a very popular legend in Puglia, the sispiri also called the nuns' breasts were prepared for the first time by the cloistered nuns of Bisceglie. The goal was to create a completely new dessert in honor of a couple's wedding. In fact, the desserts were created, but the wedding was not celebrated in the end, because the betrothed did not show up on the wedding day. And so it was that the guests, to pass the time and sighing as much as they could (hence the name sweet sighs), ate all the sweets.

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Typical dishes of Salento. Erasmus+ Presentation

  • 2. Appetizer: The «pittule A dough made up of water, flour, oil, brewer's yeast, salt, then cooked in hot oil, giving itself the name pittule. First course: Parmigiana Second dish: «Braciole» Meat rolls in tomato sauce: stuffed with cheese, celery, onion, salt, pepper. Side dish It is called vegetable crudité and is made up of mixed vegetables that can be eaten raw. Fruit We eat all seasonal fruit, one in particular from this season are plums, similar to plums, they can be of three colors as in the photo. Dessert: Mandorle ricce A Typical Salento meat menu Made up of sliced fried aubergines, ham, tomato sauce mozzarella, plus minced meat and cheese. Called by the name curly almonds, they are made from almonds and sugar, originating from Francavilla, a town near here.
  • 3. Pittule salentine The origins of the «pittule» could be linked to the emigrations from Albania during the 15th century. As mythology tells it, during the night of Santa Cecilia, the woman left the bread dough to rise for too long because she was distracted by the music of the bagpipes, that is, the Abruzzo shepherds passing through the Apulian territories during the ritual transhumance of the cattle. Upon returning home, the woman realized that the dough was no longer suitable for bread, she worked it into small balls which she threw into the boiling oil. Thus creating savory pittule but over time they also become sweet.
  • 4. Parmigiana The term seems to derive from the Sicilian "parmiciana", from the way of arranging the aubergine slices. Yet, the first historical testimony of this dish is found in 1786 by a chef of Apulian origin serving aristocratic families in Naples. The prince of Francavilla was on holiday in Apulia and wanted to invite some friends before returning to Naples, thus introducing the local chef, who had already worked hard the previous days to create the menus that could best present the flavors of his Earth. But the chef has one last stroke of genius: a dish made with aubergines, tomato sauce, mozzarella and parmesan cheese.
  • 5. Involtini di carne alla salsa di pomodoro: The brasciole are meat rolls of medium-large size (10–15 cm), prepared with slices of horse stuffed with lard and pecorino and cooked in the sauce for about 4 hours. In the Apulian tradition it is customary to prepare this dish on festive days, cooking them in a ragù with which to season the equally traditional dishes with a first course, "orecchiette". In Salento they are a typical Sunday lunch dish.
  • 6. Mandorle ricce Its tradition was born in Francavilla from a civilian who, working hot toasted almonds in a large copper pan called conca, noticed that slowly by adding sugar they became white. Under the basin there is a brazier of holm oak coals which releases the right calorie from the beginning to the end of the work. Using a wavy movement, the almonds and sugar are always mixed, overlapping and rubbing each other, giving the outside a white, curly appearance.
  • 7. A Typical Salento fish menu Appetizer: The octopus salad First course: Pasta with mussels Second dish: Spigola al sale Side: Grilled vegetables Fruit: Fichi d’India Dessert: Sospiri salentini A seafood dish consisting of octopus cooked in boiling water, potatoes, celery, carrots, oil, salt, pepper. a typical Mediterranean crustacean. Sea bass in salt, so called because it is cooked in the oven covered with salt. Simple and mixed vegetables cooked on the grill and enriched with oil, vinegar, mint, salt. It is a fruit that is eaten in summer, there are three colors: yellow, red, orange, and it has a fresh flavour. Called sighs for their soft consistency and they are filled with Chantilly cream.
  • 8. Insalata di polpo: Octopus with potatoes, or octopus and potato salad, is a second fish dish also ideal as an appetizer, typical of Italian cuisine. It is a warm salad based on octopus previously boiled and subsequently enriched with boiled potatoes in chunks and seasoned with oil, salt, parsley and lemon. Our Bōlpo has its roots in this historical recipe and makes it even more delicious thanks to the olives, green beans and basil pesto cream. Ingredients typical of the Ligurian tradition but widely spread throughout our beautiful country. The Mediterranean Sea is the natural habitat par excellence of the octopus. A vase from 1450 – 1400 BC. found in Crete depicted tentacles over the entire surface of the object, like a mosaic from the excavations of Pompeii they see an octopus depicted at the center of the entire scene. This delight of the sea has therefore delighted the palates of all of us for over 2,000 years.
  • 9. The original recipe includes, as ingredients, local black mussels, tomato puree or fresh tomatoes, garlic, parsley and pepper. No salt and no chilli. And then, another important detail, Brindisi mussels must be opened strictly "cold", when they are still raw, preserving and filtering some of their water. With a few shelled mussels, the sauté is then prepared together with the garlic and parsley, the tomato is added and finally the remaining shelled mussels and a little of their water: a few shells, at most, can remain for aesthetic reasons. Final touch, black pepper and chopped parsley. Pasta con le cozze:
  • 10. Spigola al sale This dish is frequently used during holidays or weekends to prepare a very good and quick second course, traces of this practice have been found in archaeological excavations along the banks of the Nile, in central Sudan. For the populations who lived in those places, freshwater fish represented 90% of their diet and, obviously, they faced the problem of conserving it
  • 11. Fichi d’India The prickly pear is a plant native to Mexico, where it was cultivated and venerated by the ancient Aztecs. According to a legend, it was Christopher Columbus who brought the first seeds of this fruit to Europe, after his second voyage to the New World in 1493. They subsequently arrived in Italy in Salento where it proved to be a perfect environment for growing them, thus consuming them also in our daily dishes .
  • 12. Sospiri salentini According to a very popular legend in Puglia, the sispiri also called the nuns' breasts were prepared for the first time by the cloistered nuns of Bisceglie. The goal was to create a completely new dessert in honor of a couple's wedding. In fact, the desserts were created, but the wedding was not celebrated in the end, because the betrothed did not show up on the wedding day. And so it was that the guests, to pass the time and sighing as much as they could (hence the name sweet sighs), ate all the sweets.