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AUTHENTIC EXPERIENCES WITHOUT ADDITIVES AND PRESERVATIVES DISCOVER SALENTO
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Read our blog and discover Salento!
Locanda dei Semplici: the praise of simplicity
Discover the crypt of the Cathedral of Otranto
Visit Otranto in one day
Visiting Otranto in one day may seem an impossible task given the large number of historical monuments and beaches, but with the help of our advice you won't waste precious time. Here are the 4 things that you absolutely can not miss to visit...
Masserie del Salento
Gallipoli: the Cathedral of St. Agatha Virgin and Martyr of Catania.
Briatore in Otranto: problems with Twiga in Salento
Grotta dei Cervi in Porto Badisco
Not so far from Otranto, Grotta dei Cervi (Cave of the Deers) is located near Torre S. Emiliano, within a fenced area. This cave is very important because here, with great probability, there was...
The scent of the Salento sea: made by chef Ivan Tronci
This sensational dish represents springtime and the awakening of nature with its colours, scents and flavours. Although it requires a bit of effort for the different procedures to follow, the end result will certainly be tasty. Make a bisque with...
The flavour of the land of Salento: made by chef Ivan Tronci
This recipe contains the true taste of our land, Salento. The wild boar essence is perfectly matched with balsamic onion, cocoa and cappuccino foam. Just follow these simple procedures to get a unique dish with unmistakable flavors. Soak the leg of wild...
Salento octopus in spring: made by chef Ivan Tronci
Salento octopus in spring is an explosion of colors and flavors. The cooking was done in pignata and, instead of cooking it together with the tomato, our chef used a purée of chickpeas flavored with rosemary together with various seasonal vegetables. Ivan...
Salento Black artichoke in frisa heart: made by chef Ivan Tronci
The Salento spring is well represented by the heart of the black artichoke, stuffed with barley frisa. The filling was done diligently and professionally with an excellent "friseddhra" (Italian frisella, using the dialectal term) from Salento, a barley...
Nature in tempura: Ivan Tronci cooked Otranto’s vegetables
The explosion of nature and the flavours of Otranto are incorporated and embraced by cooking in tempura. For this recipe have been assembled the "lampascioni" (green onion), the "spunzali" (spring onion) and the leaves of borage. The chef has chosen two...