Lecce coffee

Coffee in Italy is a real art, it represents the perfect break and an opportunity for socializing that we can hardly give up. In addition to the famous Neapolitan coffee, Lecce coffee also has its fame and anyone who visits Salento will almost certainly taste this tasty coffee with almond milk. In fact, in the Lecce coffee recipe, in addition to coffee, almond milk is used, a drink that more and more people, not only those intolerant to lactose, love to enjoy.

Preparation

• We start by preparing the coffee in the moka or espresso machine: the important thing is that it is a good quality blend because everything starts from here.

• Then we move on to ice which is another symbol of this coffee. In a large glass, add a few ice cubes, then the freshly brewed coffee. Finally, add the almond milk (generally two teaspoons are enough so as not to cover the flavor of the coffee too much).

• There is also the “blown” version of Lecce coffee which consists in using the jet of steam from the electric coffee machine to whip the coffee together with the almond milk.

It can be enjoyed alone or accompanied by a dessert such as a pasticciotto leccese.

Curiosities and origins of Lecce coffee

Lecce coffee was born in the mid-20th century by Antonio Quarta, a member of the Quarta family of Salento roasters.

However, this drink also exists in the rest of the world with some variations: there is the “Cà Phê Đá” from Vietnam made with coffee, ice and condensed milk.

In South America, however, there is a typical drink called “Cafè Helado” prepared with coffee, Chantilly cream, cinnamon, vanilla bean seeds, dulce de leche and dried fruit (a slightly more substantial variant of Lecce coffee).

Whatever your version, drinking coffee is certainly an opportunity for conviviality and sociability. Share this recipe with your closest friends and relatives!

Among the various dairy specialties that undoubtedly contribute to making the name of Puglia important and famous in Italy and abroad, we find a true classic of this southern region, namely the Apulian burrata. Although it is also produced in nearby Basilicata, it can be assumed that the best-known burrata is that of Andria. Here, burrata has also obtained the protected geographical indication (IGP), which is accompanied by other variants both from the Murgia and from other areas of Puglia.

Its name might make you think of butter, however, we must not be misled in this sense: the Apulian burrata is obtained from cow’s milk, and is characterized by its decidedly softer consistency and also characterized by a stringy component. It is therefore the soft nature that is recalled through the name of this cheese. Inside the burrata itself we find the equally famous stracciatella, made up of shredded mozzarella and fresh artisanal cream, while the external casing is made up of stretched curd. This cheese is also characterized by its appearance which resembles a bag, considering how there is a knot to enclose all this goodness.

The origins of Apulian burrata

One might think that the origin of this Apulian specialty is to be found in a very distant past: instead, burrata was born in 1956. That year was marked by extraordinary snowfalls in the Murge, and precisely in the area between Andria and Castel del Monte, Lorenzo Bianchino, active at that time at the Piana Padula farm, had a brilliant intuition. With the snowy streets, the latter decided to replicate what was done with manteche, another famous cheese, with burrata, that is, to store the stracciatella inside a sort of bag prepared with mozzarella paste. To prevent milk and its precious derivatives from being irremediably thrown away due to the city’s supply difficulties, Mr. Bianchino invented a new type of cheese, which then became famous in our country and therefore also in the rest of the world.

The preparation

This typical Apulian cheese is produced throughout the year, following artisanal preparation methods, which make it one of the most significant examples of the dairy art of this southern region.

• First, we proceed to raise the temperature of the raw milk up to 35-37 degrees.
• Subsequently, the same milk is left to ferment naturally with ad hoc ferments, or with citric or lactic acid. Fermentation ends when a pH between 6.1 and 6.2 is reached.
• At this point, the preparation proceeds through the coagulation process, through the use of rennet, which must take place in a few minutes.
• At this point, the curd is broken and the product obtained is left to rest so that the whey can drain.
• Then the stretching process takes over, using boiling (sometimes salted) water.
• After processing, the stretched curd must be frayed to be combined with the liquid cream, to prepare the stracciatella, which represents the heart of the burrata.
• A part of the spun paste is then used at this point to create the characteristic “bags”.

To enjoy this Apulian cheese in the best way, you will have to make sure the freshness of your burrata. In fact, it is not easy to find due to transport difficulties. A good pairing is represented by consumption with tomatoes, taking care to serve the burrata with a light drizzle of extra virgin olive oil. Another way to savor this Apulian specialty is certainly in delicate bruschetta, or savory pies, pasta dishes and rolls.

The Apulian bombette are small (3-5 centimeters) meat rolls made with slices of capocollo (pork neck) rolled up on themselves, seasoned according to taste, skewered on the classic thin skewer and roasted. They are generally filled with pieces of Apulian canestrato cheese, salt, pepper and sometimes parsley.

The term “bombette” is clear about the explosion of taste that occurs when tasting them. The origins of this preparation, a very important piece of the Apulian food tradition, date back to the 1960s when some local butchers began to offer them as freshly cooked food and to be consumed on site, in a public environment that became almost familiar when, together with the meat of the counter chosen on the spot, the meal was accompanied with good red wine. Since then their fame has made them sought after and loved by everyone. The bombette are generally cooked on the grill or in the classic stoves that some butchers still have. Often served as street food, they are excellent with a good slice of local bread.

The bombette are typical of the butchers and grills (with the traditional cooking method) of Bari, Brindisi and Taranto, cities in which it is easy to consume them freshly roasted, or buy them and then cook them at home. Many associate the geographical origin of this specialty with the territory of the Itria Valley and it is claimed that outside the borders of Puglia, bowler hats are almost unknown.

Variants of the Apulian bowlers

The traditional Apulian bombette are then filled with pecorino or caciocavallo and seasoned with a little parsley. However, there are several variations spread across the territory of Puglia and other neighboring regions, recipes kept by every single butcher who claims his mastery by offering his own “house” bombette. Among the most popular are those without “filling”, simply seasoned with salt and pepper, or those wrapped with slices of bacon; other versions include the addition of cooked ham or minced meat to the cheese filling, up to the spicy ones.

The Ceglie biscuit (in Salento dialect “U Pesquet”) is a typical biscuit from Ceglie Messapica, a city in the province of Brindisi. It is a recipe that is part of the peasant tradition, in fact it is said that during weddings or the most important banquets, these biscuits were prepared to offer to the guests. They are prepared with almonds, local fruits widely used in cooking, and filled with jam: for this very reason, it is possible to find them in the town’s bakeries with grape, cherry, fig or quince jam. But the Cegliese biscuit can also be prepared at home, using simple ingredients to obtain sweets with a delicious taste and aroma. They are perfect for accompanying tea or as a snack but also as a gift to someone you love. These biscuits are so good that they have been awarded the Slow Food Presidium recognition.

How to prepare the Ceglie biscuit

The recipe for the Ceglie biscuit is handed down from generation to generation, a preparation based on genuine ingredients that is very easy to make at home.

Ingredients:

• 1 kg of toasted almonds
• 150 g jam (to taste)
• 500 g of granulated sugar
• 4 whole eggs
• 1 lemon
• 50 g honey
• 10 ml of citrus rosolio (a typical liqueur based on alcohol, water, sugar and citrus fruits such as lemon, bergamot, cedar and mandarin).

Method:

1. Toast the almonds in the oven, then grind them by cutting them into coarse pieces (be careful not to reduce them to flour).
2. Mix the almonds with sugar, honey, grated lemon peel, eggs, gradually adding the citrus fruit rub oil, until you obtain a smooth and non-sticky dough.
3. Spread the dough on the baking paper and, on one edge, spread the jam; then close, folding the strip, leaving the jam in the centre.
4. Using a knife, make irregularly shaped biscuits (like cubes of approximately 4 cm) and place them on a baking tray lined with baking paper.
5. Bake for 15-20 minutes in a preheated oven at 160-180°.

If you like, once cooked, Ceglie biscuits can be covered with a glaze made of sugar and cocoa, called “Gileppo“. To prepare it you will need:

• 1 liter of water
• 1 kg of sugar
• 100 g of bitter cocoa

In a pan, add the water with the sugar and cook until the sugar dissolves. Allow to cool, stirring until the cream becomes white. Melt the icing in a bain-marie, add the cocoa and mix well until it becomes an icing with which to glaze the Ceglie biscuits.

It is difficult to explain the overwhelming love for this extraordinary place, a land made of landscapes, colors and mysteries: Salento which has very ancient, even prehistoric, roots. We start precisely from the 4th millennium BC. with the birth of the Dolmens in the Salento area.

The latter, as well as the Menhirs, appear to be the oldest monuments existing on earth, probably dating back to the Neolithic.

In some the entrance has a door cut into several vertical plates, to prevent access to wild animals. There are several hypotheses regarding the function of the Dolmens. The most accepted is that they are funerary monuments, but according to other theories they performed the function of altars and places of worship.

Where are the Dolmens located in Salento?

Most of the Dolmens found are in Western Europe; specifically in Puglia there are 23.

• These are concentrated in the areas of Bisceglie, Corato, Giovinazzo, Trani, Ruvo di Puglia, Terlizzi and Molfetta, in the Brindisi area (Cisternino and Montalbano) and in the Taranto area.

• In Minervino di Lecce there is the “Li Scusi” dolmen, the first to be found in Puglia (in 1879), it is one of the most particular and representative of Salento and can be recognized in the regional classification due to its size. The name would allude to a hypothetical hiding function. The “Li Scusi dolmen cultural park” has been set up here: a project to enhance the territory which takes the form of a nature trail among dry stone walls, centuries-old olive trees and country paths.

• Giurdignano, defined as the “megalithic garden of Italy”, is a small village known nationally for the highest number of stone monuments. It houses 7 intact dolmens: from the so-called “Orfine” (about 1 meter high) to the “Peschio” (discovered in 1910). From the “Chiancuse” (of which only the roofing slab is visible) to the “Grassi” (two “twin” dolmens, unique in Italy). From the “Gravasce” to the “Stabile” (the latter is thought to be an altar). The Giurdignano Pro Loco organizes exclusive walking routes, even at night, by bicycle or by carriage.

• Also in the city of Melendugno, 2 dolmens were found: the “Placa” (made up of 7 blocks that support an irregular roof) and the “Gurgulante“.

• Finally Salve you will find the “Cosi” dolmen, discovered in 1968 by Giovanni and Paolo Cosi, inside which human remains, terracotta shards and a fragment of obsidian were found. At about 600 meters, there is the Argentina – Graziadei dolmen, which can boast a better state of conservation than the “Cosi”.

By virtue of this analysis, the hypothesis of a small Salento “Stonehenge” now lost forever becomes much more real. A historical and cultural resource that could be an opportunity for cultural development and visibility. In light of this, it is absolutely worth enjoying the evocative journey among the “stones” of prehistory.

The Pajare also called “caseddhi“, but also “pagghiari” or “furni” are particular typical buildings present in Salento and are considered typically rural homes and built with the dry wall technique. Furthermore, they respect the standards of green building because the use of natural materials such as stone does not affect the environment, becoming a true engineering marvel.

Origins

With a rather uncertain and controversial history, the Salento pajare have a decidedly ancient origin, presumably dating back to around the year 1000 AD, although some historians date them between 2000 BC. and the end of the Bronze Age. Whatever their origin, however, the Salento pajare fully identify with the surrounding landscape, adding a pinch of folklore to an area that is already fascinating and evocative in itself.

Used by Salento farmers as a place to rest after an intense day of work or to escape a sudden storm, the pajare often served as real summer homes, ideal for closely monitoring both the livestock and the more delicate crops . In appearance, very similar to trulli, equipped with windows and can also be quite luxurious and large, the pajare are characterized by a small and spartan environment, without windows and without too many frills and frills.

Creation of the Pajare in Salento

These typical truncated cone-shaped buildings are a true architectural jewel, created by interlocking stones of different sizes, found locally and placed together with meticulous compositional work, without the use of cement.

In fact, the architectural technique by which the Salento trulli are built is the derivation of the relief triangle system, just as the dome and the barrel vaults are derived from the round arch.

Only a hammer of a particular shape was used as a tool, having a dual function: on the one hand it was used to settle the stones and on the other to slightly smooth them.

Once the site had been chosen, the farmer or expert builder drew the plan of the shelter directly on the ground.

A gap (“muraja“) was left between the internal and external walls, the width of which varied depending on the size of the shelter (generally a couple of metres); this is filled with smaller stones mixed with the ground. The stones of the same layer, which contrast laterally constituting an almost rigid annular system, even without armor or mortar, supported each other exclusively through contrasts and the force of gravity. The subsequent and overlying rings project slightly inwards thanks to the use of longer stones. At the end, a large slab (“chiànca“) was placed, acting as the key to the entire structure and covering the opening.

Outside they have a staircase, also erected with the dry construction technique, which connected the door with the fragile roof. The latter, called a false dome, reveals the extraordinary skill of the ancient builders: the stones that make up the roof, in fact, are held together by the lateral contrast between them and by the force of gravity.

Modern use of Pajare in Salento

Furthermore, pajare have the ability to keep the environment cool and dry, even during the hottest hours and in the presence of scorching and intense temperatures. Unique in its kind is lu pagghiarune, located in Tuglie, with a truncated cone shape, made up of three steps and has a dovecote on the upper part.

It is very popular in Salento to convert these rural buildings into structures for overnight stays or refreshments, giving tourists the experience of being able to spend moments of relaxation, immersed in greenery and tradition.

Silent witnesses of the first expressions of human feeling, of a past that did not yet know the Messapic civilization, are the Menhirs scattered throughout Salento, whose origin and function remain shrouded in an aura of mystery.

Erected starting from the Neolithic, the Menhir is a type of megalithic monument consisting of a monolithic column, of an almost geometric or irregular shape, mostly left rough, fixed vertically in the ground, also called Pietrafitta, no more than 5 meters high.

The function of the Menhirs in Salento

• This megalithic path is illuminated by legends, as there is still no certain and entirely plausible explanation for their function. It is thought they served as “signposts” of tombs of extraordinary importance.

• Many do not exclude the significance of real monuments dedicated to the dead or to divinities, especially since many still show traces of anthropomorphic sculptures, the so-called “alignments” which could be gathering places or sacred streets.

• Other currents would like the broad faces of the stone, oriented from east to west, illuminated by the sun to be used to mark time and mark the solstices and equinoxes, or identify them as simulacra of the fertility cult of the mother goddess earth.

• What is certain is that in the Middle Ages they were aimed at the “Christianization” of the menhirs, through the affixing of the cross on the facades of the structure. From here they became the shared heritage of Christianity and even today in some villages of Salento, they are chosen as the destination of the Palm Sunday procession to stop and bless the olive twigs.

• Mystery and doubts have always invaded the world of Menhirs in Salento: if it is not clear which people had erected them and for what purposes. It is possible that the places where the Menhirs were built were considered suitable for establishing contact with the otherworldly world and the Gods.

A link between past and present that is preserved by a multifaceted land that brings together culture, nature, folklore and history disseminated by testimonies of different and ancient peoples; an original, inexplicable sacredness that we live with every day.

Where are the Mehnir found in Salento?

Traces of these “elderly” stones in many countries of the world: France, British Isles, North Africa, Germany.

Among the Italian regions, Puglia is certainly the richest in such megaliths. In fact, there are approximately 120 located in the coastal area of Bari, an area north of Taranto and in Salento.

These “sacred stones” are concentrated in the area between Minervino, Giurdignano, Giuggianello, Martano and Otranto.

• In Giurdignano, defined as the “megalithic garden of Italy”, there are more than 15 examples, we highlight: the “Madonna of Constantinople” (3 meters high, in Lecce stone); “Monte Tongolo” (discovered in 1951); the two “Vico Nuovo”; the “Croce della Fausa” (from the name of the adjacent cave); the “San Vincenzo” (one of the tallest); the “Palanzano”; the “Madonna del Rosario” (transformed into a votive column with an octagonal plan); the two “Vicinanze” (so called from the name of a nearby rock farmhouse). Another menhir worthy of note is certainly the “San Paolo” which takes its name from the saint to whom the Byzantine crypt on which it stands is named. One of the lowest (about 2 metres) bears the signs of Christianisation in that hole on the top which, it is thought, housed the cross.

• Moving to Giuggianello, we will find the “Polisano” menhir and the “Quattromacine” (in Lecce stone).

• In Martano there is one of the highest Menhirs in Italy, the “Menhir de Santu Totaru“, which reaches 4.70 meters in height.

• 7km from Otranto, on the Serra di Monte Vergine, stands the menhir of the same name, as is the sanctuary that rises at the top of the hill.

Quinces are typically autumnal fruits which, due to their particularly sour flavour, do not lend themselves to being eaten as they are but can be used to make a very sweet and tasty recipe: Lecce Cotognata. Quince jelly is a special quince jam that has a firmer consistency than a normal jam which is more gelatinous and easily spreadable.

In fact, it is often used to prepare it in the shape of small cubes (therefore in special molds) or to make a larger piece to then cut into strips or into the desired shape. Given its flavor that is not markedly sweet but not sour, quince jelly is well suited to being accompanied by sweet or savory preparations. It is a recipe of a peasant and poor nature given that once the gardens were rich in these fruits while now it is more difficult to find them and therefore those who have plenty of them can prepare it easily.

How to prepare the Cotognata

In the Lecce Cotognata recipe, as in the preparation of any other jam, you need, in addition to fruits, sugar and water.

The ingredients to prepare it are:

• 1 kg of quinces (better if ripe)
• 2 lemons
• 500 g of sugar
• a glass of water

Procedure for preparing Lecce Cotognata

1. First, clean and cut the quinces into cubes without peeling them but only removing the core and internal seeds. To prevent them from blackening as they are cut, they can be placed in a container with water and a few drops of lemon.
2. Subsequently, they should be placed in a saucepan to which add the sugar and a glass of water to cook over a low heat until the fruits become soft. Finally add the lemon juice and mix vigorously.
3. As soon as the desired consistency is reached, turn off the heat and filter with the help of a food mill to remove the peels.
4. Then, you can pour the mixture into a large mold or into molds (if they are aluminum, it is better to sprinkle them with oil first) and leave to rest in a dry place (even better in the sun) for 12 hours until the quince jelly has solidified .
5. It can be enjoyed alone or accompanied by bread or mature cow’s or sheep’s milk cheeses, with which you can also prepare skewers by alternating the quince jelly cubes with pecorino cubes. Furthermore, you can prepare a salad made with apples, artichokes and valerian.
6. If you like, instead of white sugar you can use brown sugar. The quince jelly can be stored in the fridge for up to 3 weeks wrapped in cling film or in a tin box with some dried bay leaves.

Curiosities about the Cotognata

There are different parts of Italy where Cotognata is prepared. For example in Sicily the quinces are peeled and then it is the pulp that is cooked together with the lemon. However, the peels and cores are cooked separately and only later are they added to the cooked quince pulp to cook further.

In Emilia Romagna, however, the quince jelly is accompanied by a brushing of grappa on the surface while. In Northern Italy it is customary to add some spices such as cinnamon, pepper, mustard or cloves during cooking.

All you have to do is share the Leccese quince recipe with your friends and/or relatives.

Mussels are a widely used ingredient in typical Apulian cuisine: they are used in first courses, tasty second courses or even in rich appetizers. An example of an appetizer (or second course) in which they are used are Apulian arraganate mussels (i.e. gratinated), a dish that throughout Puglia is made with small variations but in any case always very appreciated. In Salento this dish is called “cozze racanate”.

For the arraganate mussels recipe, in addition to the mussels (which must be opened raw) a few simple ingredients are needed for a highly effective and easy to prepare appetizer.

Ingredients:

• 1 kg of mussels
• 2 eggs
• 100 g of grated pecorino
• 200 g of breadcrumbs (or crumbled stale bread)
• a sprig of parsley
• 1 clove of garlic
• white wine to taste
• extra virgin olive oil to taste
• pepper as needed.

Method:

1. First, wash the mussels carefully under running water and clean them, then open them in half with a knife and remove the upper shell.
2. Place all the mussels on a baking tray, one next to the other, and sprinkle a drizzle of extra virgin olive oil on top.
3. Separately, beat the egg with the pecorino, pepper and parsley and pour it over the mussels.
4. Before baking, sprinkle the breadcrumbs, more garlic and the oil over the mussels.
5. Bake for 20 minutes at 200° and, halfway through cooking, deglaze with a little white wine.
6. You will realize that the dish is ready when the mussels have taken on a nice golden colour.

Variations of arraganate mussels

For an even richer variant of arraganate mussels, you can also add tomato puree.

The ingredients for this variant are:

• 2 kg of mussels
• 150 g of breadcrumbs
• 1/2 glass of white wine
• a sprig of parsley
• 1 clove of garlic
• a teaspoon of oregano
• three tablespoons of tomato puree
• extra virgin olive oil to taste
• Salt to taste.
• pepper as needed.

Method:

1. First, wash the mussels carefully under running water and open them raw.
2. Pour two tablespoons of salted water into a pan, then place a layer of mussels.
3. Separately, prepare the tomato puree by adding the breadcrumbs, parsley, garlic, oregano, oil, salt and pepper.
4. Pour this mixture over the mussels, then sprinkle a drizzle of oil.
5. Cook in a hot oven at 200° for 10-15 minutes and halfway through cooking, deglaze with white wine.

Share the Apulian mussels arraganate recipe with your friends and/or relatives.

Salento Cupeta is an almond brittle of Arab origin, passed into Italy via Sicily with its famous dessert “cubaita” which in turn takes its name from the Arabic dessert “qubbaita“, both desserts very similar to our recipe today. With the new season, there will be plenty of festivals and street parties which cannot miss the scent of toasted almonds and sugar, expertly whipped by the itinerant cupetari. In their shiny mobile shops, the artisans of the cupeta, prepare this very crunchy dessert with the equipment of the past before everyone’s eyes.

The moment in which the amber cupeta at the right point is poured onto the marble is truly magical, it is precisely there that all the mastery of these artisans is expressed. With their skilled hands they stretch out the mixture, with slow and graceful movements before moving on to cutting and selling it. In short, where there’s cupeta, there’s a sense of celebration!

How to prepare Salento Cupeta

Ingredients (for 10 servings):

• 500 g of almonds
• 350 g of sugar
• the juice of 1/2 lemon
• 1 whole untreated lemon (and/or an orange)
• 1 sachet of vanillin
• water to taste

Method:

1. Immerse the almonds in boiling water for a few minutes.
2. Let it cool a little and remove the peel. The skin will come off without any problem; just lightly pinch the almonds. Rinse them well with cold water to remove any impurities and dry them.
3. Coarsely chop a small part (about a quarter) of the almonds with a knife and leave the others whole;
4. Place in the oven and lightly toast the almonds (in a preheated oven for 5 minutes at 180°). Once baked, the almonds will therefore be very dry without being toasted.
5. In the meantime, prepare a baking tray by moistening the bottom with olive oil.
6. Lay out a sheet of baking paper and brush it with olive oil.
7. Grate the peel of a lemon (and/or orange), it will flavor the cupeta even more.
8. Pour the sugar and vanilla into a thick-bottomed pan, adding the juice of half a lemon and a spoonful of water.
9. Melt the sugar over low heat, stirring continuously with a wooden spoon. However, consider 15 to 20 minutes of cooking.
10. As soon as the sugar begins to brown (it must reach a golden to amber color, never too dark!!!) and takes on the consistency of olive oil, the caramel is ready. Here are some photos to show you the progress of cooking the caramel.
11. When the sugar is golden and starts to make small bubbles, add the almonds (always stirring) and turn off the heat
12. Quickly pour the mixture onto the baking paper (be careful! Don’t burn yourself, the mixture will be hot – around 140°!!
13. Give the brittle the shape you want (in theory, level the mixture to 1/2 cm thick) using a stainless steel spatula or similar;
14. Let it cool (half an hour – an hour) and cut into squares or diamonds while it is still warm. We honestly prefer to cut it roughly with our fingers;
15. Let the mixture cool completely before serving (about 4 hours)! Cupeta should be stored in a cool, dry place (in summer, better in the fridge). Share the Salento cupeta recipe with your friends and/or relatives!