Traditional food Ostuni - Restaurant in farm Salinola Apulia
Our cuisine Holiday in Apulia , in the farm tasting, dinner in a Restaurant Agriturismo Salinola Salento .
Apulian cuisine, some dishes of salento in Apulia
Typical gastronomy of the Apulia region: some typical Apulian dishes to taste in the Restaurant of the Salinola Restaurant in Apulia in Ostuni under the banner of a gastronomic weekend.
The typical Apulian cuisine to be tasted in the Salinola Agriturismo Restaurant in particular the typical cuisine of Ostuni in the Apulia region is characterized mainly by the presence of vegetables that are the true foundation of the traditional diet of Salento: turnip top, green cabbage, thistle, peppers, aubergines, artichokes; all legumes, from beans to chickpeas, peas and broad beans, fresh in spring and dried during the winter season. In addition to the vegetables grown in the Agriturismo Salinola are collected many types of wild vegetables: wild chicory, dandelion (o 'nzangune), wild asparagus, wild thistles, paparins (which are the poppy plants harvested just before flowering of the plant itself), the sea bream or fennel (they are plants that grow on the rocks bathed by the sea) and the famous lampascioni (wild onions). The typical dish par excellence of the rural tradition of our agriturismo in Apulia is the broad bean puree with wild chicory, sublime synthesis of vegetables and legumes produced that can be tasted in our restaurant. The vegetables and legumes that you can taste in the typical cuisine in Ostuni Apulia that is proposed in the dining room of the Agriturismo Salinola in Ostuni, are eaten mainly with bread or pasta, preferably homemade. You have, therefore, typical dishes such as Orecchiette with turnip tops and Ciceri e tria (pasta and chickpeas). Among the products of the land of our farm in Ostuni Puglia also include snails, which are eaten different varieties including the municeddhe, with a characteristic brown shell similar to the habit of the Franciscan monks. Fish also occupies an important place in the Puglia region, especially near the coast of the Marina di Ostuni. The blue fish dominates, but there are many varieties of molluscs and crustaceans that characterize our typical cuisine proposed in the restaurant of the agriturismo Salinola in Ostuni also known as the Azienda Agrituristica Salinola da Fabio and Paola.
Among the recipes of some dishes of the typical Apulian cuisine proposed in the restaurant of the Salinola Agriturismo, we mention lu purpu alla pignata, the scapèce, of Arab derivation, the pupiddhi (or cupiddhi) fried, the tajeddha (rice, potatoes and mussels cooked in the oven ), pasta with sea urchins etc.
Typical cuisine to be tasted in the restaurant of the Salinola Agriturismo in Ostuni - Ristorante Agriturismo Masseria Ostuni Apulia
Considered a luxury item in the past, meat does not appear often in traditional dishes except in versions adapted from the ingeniousness of housewives forced by the need to mix it with breadcrumbs to make good meatballs, to use the meat of the now exhausted horse from the labors of the fields and the less prized cuts like lamb entrails. A classic are in fact the pieces of horse with the sauce and the Turcinieddhi (rolls made from lamb's entrails). A dish that has become very rare now is the blood sausage made with pig blood mixed with veal brains and cooked in the gut. The meat, also given the climate of Puglia, has never been preserved and therefore scarcely used for the production of cured meats. The proteins were worthily introduced into the diet through the Masseria cheeses, a food that is so indispensable in the past as it is renowned and tasted today. They are authentic masterpieces of the Apulian dairy art, ricotta, giuncata, cacioricotta, strong ricotta, marzotica and pecorino aged in the farms in Puglia that characterize our typical cuisine.
Typical and traditional food of the Apulia region in Ostuni - Restaurant Agriturismo Masseria Ostuni Puglia
The bread served in the Salinola Agriturismo Restaurant also deserves a special mention. In Apulia, but especially in our Masseria in Ostuni, it is obtained from unrefined wheat flours and presents, therefore, a particularly dark color due to the presence of bran. Some types of bread are the "pane a lavaturo", a type of processing and form that gives the name and the bread with the olives. Among the baked goods a very important place occupies the frisella, a specially dehydrated bread to be kept for a long time at home. Next to the frisella, wheat or barley, other delicious products such as taralli and tarallini should be added, also easily conserved for long periods. The typical homemade pasta boasts among its traditional formats, besides the orecchiette, the maccheroncini with the underwire, the strascinate and the tagliatelle. Even the dough like bread is produced with little refined flour and therefore has a dark color.
We are waiting for you for a romantic weekend with taste in Salento in Farmhouse Masseria Puglia in our Restaurant Farmhouse in Ostuni in Puglia to taste our typical cuisine traditional food...
To book please send us an email: firstname.lastname@example.org
Or contact us by phone Mobile + 39 328 8863169