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...

Vittoria Cisonno, director of the Movimento Turismo del Vino Puglia, is one of Italy’s top wine personalities, on “Cronache di Gusto” magazine’s Wine Power List for the 48th Vinitaly. The list of Italy’s top hundred authoritative wine personalities includes the people who produce, taste, represent, sell, recount and promote Italian wines in the world. Together...

The first group of more than 3,000 Austrian tourists is arriving on Tuesday in Torre Canne, in the province of Brindisi. They are staying in the area for the next weekes. Early opening and rooms are sold out for five weeks at the Grand Hotel Serena in Torre Canne. A record if you think that it is not summer yet. The trip has been organized thanks to an agreement...