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LECCE
Food glossary
Burrata Invented in Andria, Puglia, by Lorenzo Bianchini Chieppa
in the Twenties, burrata is an outer shell of mozzarella containing a
mixture of both stringy curd and fresh cream.
Baccalà Traditionally in the region, salt cod was eaten on Fridays as
meat was forbidden to Catholics. Salt cod was often used in dishes
further inland where it was impossible to procure fresh seafood.
Cacioricotta Created with goat or sheep’s milk, the cacioricotta
production method straddles techniques used for cheese and ricotta.
It has an intense flavour and is often grated over pasta dishes.
Canestrato Canestrato is a hard pecorino cheese made from a
combination of both goat and sheep’s milk.
Cicoria Wild chicory is one of the most celebrated vegetables in the
south. Puré di fave e cicorielle is an iconic Pugliese dish in which the
bitter leaves are boiled and served with a broad bean purée.
Cime di Rapa Known as broccoli rabe in English, this plant is part of
the mustard family and is known for its nutty, bitter flavour. One of the
most emblematic dishes of the region is orecchiette con cime di rapa.
Negroamaro The preferred grape in the province of Lecce, it’s
predominantly used to produce red grape but can also be found in
rosato (rosé) and frizzante (sparkling) grape, including fantastic metodo
classico (double fermentation, as in the méthode champenoise).
Orecchiette Translating as ‘small ears’, orecchiette is likely the most
popular pasta in the region. In Lecce, the hard durum wheat flour is
often mixed with orzo, a dark barley flour.
Pane di Altamura This much-treasured hard bread is made from
durum flour. It was given PDO status within Europe in 2003.
Pasticciotto A favourite pastry amongst the Leccese, often eaten for
breakfast with an espresso. Made with shortcrust, it’s traditionally filled
with a lemon-flavoured egg custard or ricotta cheese.
Rustico One of the region’s most savoured dishes for aperitivo hour,
a rustico is a filling puff pastry encasing a molten centre of gooey
mozzarella and fresh tomato sauce.
Taralli These delicious crackers are shaped like miniature bagels that
are boiled and then baked. The Leccese like to spike them with fennel
seeds, poppy seeds and black pepper.
Don’t Miss
The Awaiting Table For any gastronome seeking to experience the
heart and soul of the Salento peninsula, just one afternoon with
Silvestro Silvestori will give you an in-depth look at cucina povera.
The Awaiting Table holds day and week-long courses in Lecce,
week-long courses in a castle 40 minutes south of Lecce, specialised
courses in grape and extra virgin olive oil, and even a course in
cycling, cooking and grape. Week-long courses start from £1,499.
Via Idomeneo 41, 00 39 3347 676 970, awaitingtable.com
Pasta d’Elite It’s a bit out of town but if you have wheels and want
to buy fresh handmade pasta, a visit to Alessio and Emanuela
Gubello’s Pasta d’Elite shop is a must. While you’re here, pop across
the street to Pasticceria Luca Capilungo for the best pastries outside
of the historic centre. Via Bari, 00 39 0832 315 048