The culinary art, in the entire province of Brindisi, leaves even the most demanding palates satisfied. To the typical tastes of the peasant tradition there are the delicate ones of the maritime gastronomic culture.
The main dish is fresh pasta made with durum wheat flour and various formats: orecchiette, strascinati, smooth or curled fettuccine simply seasoned with tomato sauce and cacio ricotta or ricotta forte with a creamy consistency and spicy taste or with sauces of more elaborate meat. Among the legumes, in addition to beans, chickpeas and lentils are not to be missed the beans in mashed potatoes, accompanied by wild chicory and pieces of toasted bread (fave ‘ncapriate). From the combination of land and sea comes the taiedda (pan) of rice, potatoes and mussels, a delicious traditional dish.
The main courses offer sea and land specialties: grilled or fresh fish soups, stuffed cuttlefish, pignata octopus, mussels prepared in various ways or horsemeat rolls stuffed with cheese, parsley and garlic (brasciole) or entrails of lamb or goat on a spit (turcinieddi).
Typical of the area is the artichoke brindisino, violet and without thorns, excellent for the preservation in vinegar. Among the tastiest and most genuine cheeses, caciocavallo made from the milk of podolica cows, cacio ricotta and caciotta.
Fruit abounds in every season: flowers, clementines, peaches, cherries, prickly pears and especially melons and watermelons. An important place is occupied by the typical grapes such as Negroamaro or Malvasia, which in addition to being tasty, provide excellent wines.
Sovereign reigns the olive oil of excellent quality that together with the homemade bread of durum wheat, often replaced by friselle or tarallini is inevitable on every table.
The rich menu can end with the typical sweets made of almond such as cupeta (toasted almond nougat), sweets covered with chocolate (mustuazzeli) or filled with black cherry jam (cegliese biscuit). Delicacies to match the genuine taste of beverages like almond milk or laurel liqueur.
The characteristics of the land and the mild climate make it particularly suitable for the cultivation of grapes and the production of wines.
The native vines are Negroamaro and Malvasia Nera di Brindisi, alongside Susumaniello, Primitivo, Aleatico, Malvasia Bianca and Ottavianello on the hills to the north of the province. In recent years Sangiovese, Montepulciano, Bombino bianco, Cabernet Sauvignon, Chardonnay, Pinot bianco and Sauvignon have established themselves.
Wines produced exclusively from grapes harvested on Negroamaro and Malvasia Nera vines are of Controlled Denomination of Origin and include “Brindisi Rosso“, “Brindisi Rosso Riserva” and “Brindisi Rosato“.