Archivio | Food and wines RSS feed for this section

Exploring Salento, the land of Salice Salentino wine

28 Giu

Together with Primitivo and Negroamaro, Salice Salentino is the third native wine of Salento. Local food and wine products are an original and “tasty” way to explore our land and its culinary traditions. Together with the classic touristic itineraries among beaches and sea, we offer you a short trip between the provinces of Lecce and Brindisi, to discover the Salice Salentino.

PRODUCTION

Salice Salentino is a DOC wine, whose production takes place in the provinces of Brindisi and Lecce. Veglie, Guagnano and Campi Salentina, in the province of Lecce, San Pancrazio Salentino, Sandonaci and Cellino San Marco, in the province of Brindisi, are the municipalities where the wine is produced, from the vines Negroamaro, black Malvasia of Brindisi and black Malvasia of Lecce.

Salice Salentino is divided into six different types of wine, among which there are red, white, rosé and pinot bianco (also present with the sparkling type), sweet aleatico and sweet liqueur aleatico.

FEATURES

The wine has a more or less intense ruby ​​red color. The smell is pleasant and intense, while the flavor is robust but velvety. These properties make Salice Salentino particularly recommended on roasts, strong cheeses and game.

HISTORY

The origin of the DOC denomination of Salice Salentino is due to Senator Arcangelo de Castris, who, thanks to his winery “Leone De Castris”, has managed to affirm the value of this particular wine in Italy and worldwide. The winery, one of the oldest still in operation, was founded in 1665 by Duke Oronzo Arcangelo Maria Francesco De Castris, count of Lemos.

In the early 1800s the winery began exporting wine to the United States, Germany and France. Five Roses was born in 1943, the company’s best-known product and the first rosé wine to be bottled and marketed in Italy and immediately exported to the United States.

If you don’t know where to sleep in Salento, here you will find some useful advice.

holiday houses -> www.casesalento.com

Holiday luxury villas -> www.villesalento.it

email -> info@villesalento.it

Mobile Phones -> (+39) 392/0202233 – (+39) 328/461763

Exploring Salento, the land of Negroamaro wine

21 Giu

Dark, harmonious and warm, Negroamaro is the most widespread and ancient grape variety in Salento. The heart of its production is in the Upper Salento, from San Pietro Vernotico to Monteroni di Lecce, passing by Cellino San Marco, San Donaci, Guagnano, Salice Salentino and Leverano, headquarters of historic cellars. If you’d like to explore this land, through unusual paths tasting food and wine typical of this area, we suggest you to read this post. Continua a leggere

Exploring Salento, the land of Primitivo wine

14 Giu

Do you want to explore Salento in an different way? We suggest you an alternative way to visit our land, following the Via del Primitivo, a wine of local production which, together with Negroamaro, is one of the main products of Salento. Through a path that combines taste with history, we discover the origins and properties of this wonderful grape variety.

From Manduria to Lizzano, passing through S. Giorgio Jonico, Pulsano, Leporano, San Marzano di San Giuseppe, Sava and Avetrana, here they are the villages where we can find Primitivo wine. With a red color and an intense flavor, Primitivo goes well with cheeses, legume soups, grilled lamb.

FEATURES

Always used as a cutting wine, today Primitivo di Manduria represents one of the main product of Salento’s enology. The notes of sweet and ripe fruit (blackberries, cherries, plums) and spices define the taste of Primitivo, a wine with low acidity and high alcohol content.

Dry as a meal or natural dessert, the wine goes perfectly with grilled meats or aged cheeses. Primitivo is also the perfect companion for traditional Apulian sweets with ricotta, almond and dried fig fillings. A glass of Primitivo is fine even if tasted alone: you’ll be able to appreciate its particular notes. There are two different types: Primitivo di Manduria DOC and Primitivo di Manduria natural sweet DOCG.

Pasticciotto

HISTORY

It is not clear when the vine came in Salento. Maybe it was the ancient Greeks who brought it here or the Romans from Dalmatia. In fact, the wine is genetically very similar to the Crljenak Kastelsnski cultivated from Istria to the Sabbioncello peninsula. Another descendant from Primitivo is Zinfandel, a California cult species. In fact, it seems that, in the early nineteenth century, it was exported overseas by some Apulian migrant.

For the production of wine, the harvests take place at night, the only time when you can have respite from the heat and the sun. In 2011, in the Dolce Naturale version, the Primitivo becomes DOCG, protected and enhanced by the presence of the Primitivo Protection Consortium.

ITINERARIES

The Primitivo paths unfold in unparalleled naturalistic scenarios. We suggest you to bring comfortable shoes and a camera to capture the enchanting landscapes, such as the Natural Reserves of the Eastern Tarantino Coast: from the salt pans animated by numerous species of birds, including pink flamingos, to the marshes embellished with multiple varieties of orchids, holm oak woods and the presence of the Chidro river, custodian of Roman necropolises.

Lastly, we recommend a visit to the Museum of the Primitive Wine Civilization, testimony of the social history and agrarian vocation of this land.

If you don’t know where to sleep in Salento, here you will find some useful advice.

holiday houses -> www.casesalento.com

Holiday luxury villas -> www.villesalento.it

email -> info@villesalento.it

Mobile Phones -> (+39) 392/0202233 – (+39) 328/461763

Salento’s fish soup, let’s learn how to cook “Lu quataru”

24 Mar

The philosophy behind this dish is to cook fish that fishermen could no longer sell because damaged by fishing nets. Far from being a “recovery” meal, today “lu quataru” is the most requested dish in the restaurants of the Ionian coast. Try to do it at home with this recipe!

To find out other typical dishes of Salento, look at the following link! Continua a leggere

Peppers with breadcrumbs, the recipe for a delicious side dish

17 Mar

Seasoned with breadcrumbs, peppers are a tasty side dish made with vegetables that are well suited to any type of meal. It is a recipe of the rural tradition of Salento. Here they are some tips on how to cook this dish.

To find out other typical dishes of Salento, look at the following link! Continua a leggere

A specialty of Salento: the recipe of horse meat with tomato sauce

10 Mar

If you are a true expert of meat dishes, you can’t help tasting the horse meat with tomato sauce, a precious dish of Salento’s tradition. It takes a few hours for the preparation, but in the end the result will repay the wait… Have a good meal!

To find out other typical dishes of Salento, look at the following link! Continua a leggere

Rice, potatoes and mussels, here’s how to cook the tajeddha

3 Mar

The tajeddha is a dish that combines the taste of the sea (with mussels) to that of the earth (with potatoes) in a harmonious and simple way. The dish owes its name to the pan (tajeddha, in dialect) in which the ingredients are placed and then put in the oven. Here is the recipe in a few steps.

To find out other typical dishes of Salento, look at the following link! Continua a leggere

The snails of Salento, the recipe of “municeddhi”

24 Feb

If you believe that the French are the only ones to cook and eat snails, you are wrong! In Salento “municeddhi”(snails) are a traditional dish cooked in various ways (roasted or in a pan).

In Cannole (near Otranto), every summer, there is one of the oldest and most famous festival of Salento dedicated to snails. In the recipe that we introduce here, we show you how to cook the municeddhi in a pan with a delicious sauce.

To find out other typical dishes of Salento, look at the following link! Continua a leggere

The king among the dishes of Sundays, the recipe of the “Sagne ‘ncannulate”

17 Feb

There is no Sunday without a dish of Sagne ‘ncannulate, the fresh pasta par excellence of Salento. Seasoned with tomato sauce and cacio ricotta of Salento, also in the hot variant (ricotta scante), this dish is one of the typical things to try when you are in Salento. Here it is the recipe.

To find out other typical dishes of Salento, look at the following link! Continua a leggere

The most famous dessert of Salento, here it is the recipe of pasticciotto

10 Feb

Pasticciotto is a classic in Salento’s breakfast and lately it is getting more and more famous not only in Salento. With its oval shape, pasticciotto is made up of short pastry with a heart of custard.

Knowing how to prepare it at home will give you a considerable advantage in the popularity index of friends and relatives ;). Follow the recipe!

To find out other typical dishes of Salento, look at the following link! Continua a leggere

%d blogger hanno fatto clic su Mi Piace per questo: