Serves 4 300 g flour 400 g mixed vegetables (squash shoots, silverbeet, cherry tomatoes, escarole) 2 garlic cloves chilli pepper 125 ml extra virgin olive oil salt Mix the flour with lukewarm water to form a soft, smooth dough. Form 3 cm long thin strips of the dough. Using a knitting needle, roll each strip into a spiral shape. Soften the garlic in a pan with the...

The most important first course from Salento cuisine is homemade pasta, the ‘maccarruni’ or ‘minchiareddi seasoned with good tomato sauce and ‘ricotta schianta’ that has a very strong taste. Maccaruni pasta is prepared with wheat flour and/or barley flour and water, and using “lu fierru”, a wire of a few millimeters in diameter...

The potato pizza is a recipe from Apulian cuisine. In the other regions it is known as potato gateau. It is prepared with a mixture of simple ingredients such as potatoes, grated cheese, mozzarella cheese (or smoked cheese) and prosciutto or mortadella. It can be served hot, warm or cold as the appetizer, or side dish Ingredients 1,2 kg potatoes 100 g butter salt...

Orecchiette with fresh cherry tomatoes and rocket is the ideal first course during spring and summer. Ingredients (serves 4) 350 g fresh orecchiette 2 bunches of arugula 200 g of marzotica ricotta cheese, grated 20 cherry tomatoes 2 garlic cloves 6 tablespoons extra virgin olive oil pepper q.b. salt q.b. Wash the arugula. While you cook the pasta, heat the oil in...