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Salento
History
Salento is a sub-region of Italy which spreads in the south of Puglia, between Mar Ionio and Mar
Adriatico.
The peninsula salentina was called from the Greeks Messapia (Land between two seas) because
Messapis lived there. In the course of centuries, the landscape was molded by Greeks, Romans,
Byzantines, Normans and Aragonese as this borderland acquired increasing strategic and
commercial importance . Each and every domination deeply affected the peninsula's landscape
and the identity of these ancient builders can be traced both in the countryside and in all the
towns.
Dry walls, menhirs, dolmen, sighting promontories (the so-called specchie) and underground oil-
mills are the most ancient evidence left by the Messapian people, an Illyrian-speaking population
that settled in the Salento peninsula in the first millennium BC. The Messapians occupied a vast
territory, known as Grecia Salentina, where traces of the ancient road network are still visible. This
territory's extension was gradually reduced and now includes eight municipalities where is present
a revival of the ancient local language, griko.
Ancient cathedrals, stately homes, castles and watchtowers are marks of Norman (11th and 12th
centuries) and Aragonese (13 and 15th centuries) occupation. These significantly altered the
medieval social and political structures, but the peninsula's landscape is also the product of the
peasants' daily toil as, for centuries, they unwearyingly worked an impervious and rocky soil,
dotting the countryside with caseddì, the distinctive tool sheds built with rocks cleared from the
ground.
The most typical feature of this agrarian culture are the tenant farms, born of the fragmentation of
large landed estates, and equally distributed throughout the territory. Ever since the Middle Ages,
the system based on tenant farms reflects the economical structure - ownership, cultivation and
tenure of the land - that remained unchanged up to the 1950's. The architecture of these farms
varies from modest country houses to properly fortified manors for the defense of inland regions.
Around the second half of the 13th century, authority began to be displayed also in rural areas and
some of these edifices were enriched with elaborate porticoes, balconies, belvederes, formal
gardens stucco decorations and frescoes and became small gems of architecture.
Salento culture and traditions
The ‘Barocco leccese' (Lecce’s baroque) is unique and it developed in the framework of the
Counter-Reformation and the foundation of reformed religious orders (Theatine and Jesuits).
Created in response to the Church's need to re-assert its authority, mainly through an ostentatious
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display of power. Its distinctive, autonomous, style can be found in the particular, imaginative and
suggestive combination of architectural elements on the façade: porticoes, windows, balconies,
loggias, gargoyles, corbels, festoons, columns and cornices crowded with human figures, flowers
and animals. The expressiveness of these decorations overflows into the strictly religious areas
and can be found also on altars, ciboria and calvaries.
A good example is the Basilica of Santa Croce
among the more interesting and elaborate
religious edifices, featuring an extraordinary
profusion of decorative elements, namely the
corbels supporting the balcony (a typical
element of Lecce's architecture) and the
caryatids of the façade. Noteworthy, next to the
Basilica, is Palazzo della Prefettura, but also
Palazzo del Seminario, the churches of Santa
Chiara, SS. Nicolò and Cataldo (restructured) and
del Rosario.
A real Baroque gem is also piazza del Duomo which shows a particularly attractive synthesis of this
style's main features.
Figure 2 Piazza Duomo
Baroque art and its decorative criteria were soon followed in the whole of the Salento peninsula,
even in the smaller cities where the main monuments are no less significant than those in Lecce.
This architectural style is so important and unique that the Ministry of Cultural Heritage and
Activities of Lecce asked in 2006 to include Salento in the Unesco Heritage.
Figure 1 Façade Basilica di Santa Croce
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Another unique characteristic of the peninsula salentina is the
traditional dance of Pizzica or Taranta.
In the past the population used to live in the country strictly in
contact with the ground and the animals, in between spiders
and especially the “tarantola”. Sometimes it happened that
during the harvest people would feel bad and faint. The person
bitted by the spider usually got in trance and he had no
reaction except to the popular music. That’s why the traditional
music started to be played to exorcize people bitted by the
tarantula and that’s the origin of the name.
Now a days this dance is still very present and danced, also by
very young persons. In the last 10 days it has become more
important tanks to the summer festival (Notte della Taranta)
promoted by the Assessorato alla Cultura.
The destination Salento is also full of traditions linked with food and wine. This traditions are
recognized also on a national level, in fact in Italy there are the DOC and DOP marks that give to a
product the certification of high quality standard.
In Salento there are a lot of products which have this marks:
DOP (Denominazione di Origine Controllata/ )
The extra virgin olive oil of outstanding quality and features is recognized by the DOP
(Protected Designation of Origin), in Salento the DOP is assigned to the product Terra
d'Otranto.
DOC (Denominazione di origine controllata)
Among the most distinctive wines, which bear the mark of origin DOC (Designation of
controlled origin) in the south of Puglia there are:
o Aleatico, introduced in Italy by the Greeks in ancient times,
o the Negro Amaro, an old variety of unknown origin,
o Malvasia Nera,
o Salice Salentino,
o Primitivo di Manduria.
Traditional food products certification:
Promoted by the “Ministry of Agriculture, Food and Forestry” the requirement to be
recognized as a Traditional Food Products (PAT) is to be “obtained by methods of processing,
preservation and maturing consolidated over time, uniform across the entire region, according
to traditional rules for a period not less than twenty-five years”.
In Puglia there are 220 PAT products.
Figure 3 Taranta dance
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Technical information
Salento is easily achievable. In fact Lecce is only 45 Km far from Brindisi and 150 Km far from Bari.
Figure 4 Puglia ports and airports
Brindisi
In Brindisi there is both an airport and a port. The airport provides national and international flight through low-cost and luxury air companies. National direct flight from and to Brindisi are:
Destination Air Company Frequency
Milano Malpensa Easyjet Every day, once a day
Milano Linate
Milano Orio al Serio Ryanair Each day, three times a day
Roma Fiumicino
Roma Ciampino Ryanair Every day, twice a day
Venice Ryanair Four times a week, once a day
Torino Ryanair Four times a week, once a day
Bologna Ryanair Each day, two times a day
Pisa Ryanair Every day, once a day
Brussels Charleroi Ryanair Once a week, once a day
Eindhoven Ryanair Once a week, once a day
London Ryanair Four times a week, once a day
Genève Easyjet Three times a week, once a day
Zurich
Paris Ryanair Twice a week, once a day
Easyjet Three times a week, once a day
Monaco
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Terre / traveldesigner - Via S. Trinchese, 106 73100 – Lecce - p.iva / cod. fisc. 0428940755 Tel. 0832.1816044 – 320.9252137 – www.terretraveldesigner.it - info@terretraveldesigner.it
Terre Travel Designer
Terre Travel Designer is the first Tour Operator in Puglia specialized in exclusive luxury services for
travellers wishing to expand their knowledge of the region using unique, tailored solutions that
seek to unite passion, premium service and a constant attention to individual travel needs.
We cater to travellers and tourism organizations wishing to enrich their participation through our
services with the aim of ultimately creating a singular experience as well as improving the range of
services on offer.
Terre Travel Designer specializes in the creation of tailored itineraries for travellers who appreciate
authenticity and originality, who seek to travel with the luxury of emotion and unique involvement
backed up by personal attention and excellence, the result of direct experience by our consultants
and a solid network of collaborators. One of our most appreciated collaboration is the one with
Cooking Experience.
Hospitality Terre Travel Designer selected the best accommodation structures in Puglia able to satisfy people
that love originality. All of them have been tasted by our staff.
We offer accommodation in seven different typology of infrastructures.
Farms
Bed & Breakfast
We offer accommodation in different charm B&B.
Country Houses
Residences
Boutique Hotels
Trulli and Pajare
Villas
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Terre / traveldesigner - Via S. Trinchese, 106 73100 – Lecce - p.iva / cod. fisc. 0428940755 Tel. 0832.1816044 – 320.9252137 – www.terretraveldesigner.it - info@terretraveldesigner.it
Associazione Culturale Cooking Experience - Viale della Cavalleria, 4 73100 – Lecce p.i 04306540750 Tel. 0832.317889 - 327.8537031 - www.cookingexperience.it - info@cookingexperience.it
Cooking Experience is a school which specializes in the teaching of recipes from Salento. It is
located in the heart of the historical center of Lecce, a few steps from Piazza Duomo.
Our cooking courses are practical and theoretical, they include references to the history of recipes
from this particular territory. They are basic courses, of regional and local dishes, aimed at
beginners as well as those who already feel at ease in the kitchen. The courses are held all year
round and take a maximum of twelve participants.
The courses’ programme includes different activities more than cooking lessons.
Our guests’ experience at Lezioni di Cucina Salentina begins with a typical Salento breakfast and
then off to the fruit and vegetable market to buy vegetables in season. The lesson plan forsees:
The hands on teaching of at least three recipes in a 4 hour lesson (morning or afternoon,
on request and availability);
The presence of the teacher and assistant cook;
The presence of an English / Italian interpreter;
All ingredients and equipment needed to prepare the dishes are provided.
At the end of the lesson, hosts will have lunch or dinner consisting of dishes prepared by the
themselves and other complementary dishes, water, wine, coffee, liqueur and other feel-good
foods. During the lunch/dinner guests will taste wines, matched with the food they are eating, oils
and spirits.
What we cook Here a list of some of the dishes guests can prepare at school.
Main Courses and legumes o Ciceri e Tria (cheak peas and short tagliatelle
shaped pasta); o Minchiareddhri (local fresh maccheroni pasta hand
made) with green beans; eggplants; o Orecchiette pasta with fresh home made tomato
sauce; with turnip tops; with ricotta forte cheese; local strong ricotta cheese ; with eggplants; with tomatoes, wild rucola and cacioricotta cheese.
Meat and Fish second Courses o Meat and eggplants meatballs; o Purpette alla leccese (meatballs with garlic and
Pecorino cheese, fried and cooked in fresh tomato sauce);
o Gallipoli style fish soup.
Figure 5 Ciceri e Tria
Associazione Culturale Cooking Experience - Viale della Cavalleria, 4 73100 – Lecce p.i 04306540750 Tel. 0832.317889 - 327.8537031 - www.cookingexperience.it - info@cookingexperience.it
Side Dishes o Cicureddhre ssettate (wild chicory with bacon and
Pecorino cheese); o Cime di rape 'nfucate (stewed turnip tops); o Fried stuffed zucchini flowers; o Peppers cornetto alla pizzaiola (with onions,
tomatoes and oregan) backed; alla muddrica (with breadcrumbs) sweet-and-sour.
Desserts o Cassata leccese (ricotta cheese cake with almond
paste); o Fruttone (short pastry stuffed with almond paste,
quince marmelade with chocolate cover); o Pasticciotto leccese (short pastry stuffed with
custard cream); o Pitta de mendule e recotta (almond and ricotta
cheese cake); o Purceddhruzzi (typical Christmas cookies).
Conserves o Cotognata leccese (quince marmelade); o Almond milk; o Marmelades: oranges albatross; figs; lemons;
mandarins; blackbarries; pears; peaches; plums; grapes;
o Saint oil (chilli oil); o Grapes in spirits.
Liquors
Laurel; Oranges; Basil; Coffee; Chocolate; Chocolate cream; Limoncello cream; Herbs; Prickly pear; Sour cherries tree leaves; Olives tree leaves; Black mulberries; Limoncello; Mandarins; Almonds; Marange (wild oranges); Pomegranates; Myrtle; Wild blackberries; Nocino; Rucola.
Bread & Co - Rustic leccese: French pastry stuffed with tomatoes,
mozzarella and besciamel sauce
- Bread: made with durum wheat; barley; spelt; crob flour;
potatoes
- Rustic focacce
Figure 6 Cassata leccese
Figure 7 Figs Marmelade
Associazione Culturale Cooking Experience - Viale della Cavalleria, 4 73100 – Lecce p.i 04306540750 Tel. 0832.317889 - 327.8537031 - www.cookingexperience.it - info@cookingexperience.it
- Pizza: grandma's; Barese style; rustic ones with onions
- Pucce (local bread) with black olives
- Puddhriche di Pasqua (sweet or salted local bread with
hard eggs)
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