Praise of Spring in Salento: the mood of Ivan Tronci
The new seasonal mood of Ivan Tronci’s “Spring of Salento praise”.
Tasteful, balanced in flavors, explosive in colors.
It dominates the green of seasonal vegetables, the bluette of borage, the orange of the carrots, the yellow of potatoes, the white of rice and fish, the blue of Adratic Sea and the red of red earth.
Our land, the Salento.
It is as if it were Lucrezio’s De rerum Natura: the generating and regenerating power of nature is celebrated and dared, reaching its peak in spring with an explosion of unparalleled perfumes and flavours of Salento.
The sea and land are wooing on tiptoe. They embrace and merge into a unique balance.
The simplicity of the preparations translates into beauty. The equlibrium of forms and mise en place, in perfumes. The fusion of colours in flavour.
To you the taste, recipes and suggestions of our globetrotter chef.
Nature in Tempura
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.
Salento Octopus in Spring
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.
Flavour of Salento Land
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.
Salento Black artichoke in frisa heart
The Salento spring is well represented by the heart of the black artichoke, stuffed with barley frisa. The filling was done diligently with an excellent “friseddhra” (Italian frisella, using the dialectal term).
Scent of Salento Sea
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.