THE CUISINE
The traditional Valle Della Cupa’s cuisine, and, more generally, the Salentine cuisine, is considered the “queen” of the Mediterranean diet, thanks to its genuine ingredients and the wide range of vegetables used to prepare dishes whose recipes have been handed down from generation to generation.
The well-known pasta, especially when it’s expertly handmade, can be shaped very differently (lasagna, orecchiette, maccheroni) and it’s prepared in many ways: with tomato sauce, with herbs (rocket, mint, etc.), with anchovies, chili peppers, eggplant, sprouting turnip tops, with broccoli or olives, etc…
The local dairy products are usually made from sheep’s milk, which gives them a slightly sweet flavor, as fresh ricotta, strong ricotta and cacioricotta. Other delicious products to taste are sheep’s milk cheese and sheep’s milk mozzarella.
THE OLIVE OIL
The main ingredient in Salentine cuisine is the extra virgin oil, also known as The Gold of Salento. Obtained by pressing the best green and black olives, it is the ideal raw condiment for many traditional dishes, the best condiment for cooked dishes and a delicious bed for lighter and crisp fried dishes, and, moreover, it is essential for olive oil preserved vegetables. In a word, olive oil is the healthiest choice, as versatile as it’s tasty.
THE WINE
Besides the ancient tradition of olive oil, there’s the memorable wine tradition. The traditional local wine is a red garnet, full-bodied, pleasantly bitter, dry and smooth wine made from local grapes (Negro Amaro, Malvasia Nera, Aleatico), like the well-known Rosso del Salento.
