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 Gallipoli’s red shrimp, browning a mirepoix of vegetables (a celery, carrot and onion beat), adding the heads of shrimp washed under cold running water.
After you have blended everything with cognac and white wine, you have to add fresh tomatoes and aromas. Infusion lavender: it will be used to flavour the base to be used to cook the pasta.
Before roasting the peppers, peppers must be peeled, the seeds and white parts removed and placed in oil.
In the meantime, take a pot and cook the pasta: half time in salted water and for the remaining part in the shrimp bisque.
At the end of cooking, the peas are added, the peppers (previously peeled and without seeds), the prawns, stirring everything with garlic oil, chopped parsley and spicy pepper.
Plant and serve with a toasted corn grain and edible flowers.

Ingredients

Red peppers
Yellow peppers
Peas
Shallot
Date tomatoes
Parsley
Lavender
Toasted corn
Edible flowers
Means of transport
Red prawns
Ejecting pepper
Smoked maldon salt
White wine
Cognac

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 boar for about 12 hours with red wine and smells such as myrtle, thyme, rosemary and laurel.
Cut the meat into small pieces, roast it in casserole saucepans with a little oil and add a mirepoix of vegetables (carrot, onion and celery).
In succession, blend the preparation in three steps (three times consecutive) with red wine, better if Primitivo. Once the alcohol will evaporate for the third time, cover with water and leave to cook for some time.
Use the bottom to cook the risotto: before you do it toast and gradually incorporate the boar bottom. Once the risotto has reached the end of cooking, you can add pecorino cheese and butter to make it.
At the time of the mise en place, you will be able to lay on the risotto the onion with balsamic vinegar, a cappuccino foam, cocoa powder and sweet and sour vegetables.

Ingredients

Carnaroles rice
Primitive Red Wine
Wild Boar Chimney
Celery
Carrot
Red Onion
Onions
Laurel
Rosemary
Myrtle
Thyme
Orange peel
Milk
Coffee
Cocoa Powder
Ravanelli
Aged balsamic vinegar
Salt halls
Pepper

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 wanted to sign his creation, using ingredients from the Far East: (meta of his last trip) nori algae and almonds to wasabi.

Ingredients

Octopus
Celery
Carrot
Onion of Tropea
Garlic
White wine
EVO oil
Laurel
White pepper beans
Octopus
Chickpeas
Fennels
Ravanelli
Beans
Parsley
Rosemary
Alga nori
Almonds with wasabi

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 which replaces bread.
Around the heart of the artichoke melts the structure of this excellent dish: its leaves are used for a consommé flavored with wild mint while for the side dish, the chef has used a brownish saffron potatoes.
Small clarification: saffron has always existed and has been grown in Salento since ancient times.

Ingredients

Black artichokes from Salento
Barley Frisa
Capers
Garlic
Matured pecorino cheese
Eggs
Maldon salt
Ejecting pepper
EVO oil
Mentuccia
New potatoes

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 bulbs and a leaf to wrap and involve all the buds of taste: the raspberry with an intense and bitter taste, the sweet onion with a slight hint of acidity and the leaves of borage aromatic and tempting for the palate.
The very light batter was prepared by melting three different types of flour with a Salento craft beer.
This finger-food has been served with a sweet-and-sour sauce with chilli peppers.
The tasty, light fried food (it may seem strange but it’s light for real) reminds us of the Salento “Pittole”.

Ingredients

Borage leaves
Spring onions
Green onions
Rice flour
Cornmeal flour
Flour 00
Craft beer from Salento
Salt halls
Sunflower seed oil

Agricoltura Sociale

Foodism likes social agriculture, when it is made with the heart.
Today it is Valentine’s Day and, the story we are telling you is a love story: love for life, for special children, love for secular olive trees.

Olive Pearls: Amici di Nico Onlus and Tenuta Castellana, united together to produce a delicious Evo olive oil

“Olive Pearls” is an exceptional Evo olive oil because it is the result of the work of the guests of Amici di Nico Onlus, supervised by Tenuta Castellana.
These special guys picked the olives in an oil mill, they produced Pearls of Olive Oil, a really good oil.
a splendid gift that is given to those who make a liberal donation to Friends of Nico Onlus.
By clicking on the link you can find all the information you need to make a donation.
In the YouTube channel video by Friends of Nico, you can see the guys at work.

We visited Tabisca, an innovative concept for the restaurant in Lecce: tastefully and carefully furnished restaurant, selection of excellent raw materials, first quality cold cuts, wine cellar well assorted with exceptional wines.
The interior design project is interesting: high seats (whose backrest recalls the “t” of the logo) comfortable and custom-made furniture in wood and wrought iron.
The soft lighting gently highlights the leccese stone vaults and wooden boxes on which the bottles of wine are placed.
A unique and cozy place that invites you to relax and unplug. A small pearl sheltered from the noise and chaos of the nightlife of Lecce in the historic center.

Welcoming us, Ian Franco Bauzulli, the gourmand and Danila Do, the room manager. Two special people, the soul of Tabisca.

For those who do not know it, the tabisca, from the Arabic “Tabisc”, is the shape of the chopping board on which the cold cuts were laid and a delicious pizza dough, typical of the area of Sciacca, in the province of Agrigento.

Check out our video to get to know this new reality of the restaurant in Lecce.

Floriano Pellegrino: the reason for the present

27 years old, he starts to discover the cuisine immediately after graduating from the hotel.
His most significant experiences are associated with great names in gourmet cuisine: Ilario Vinciguerra, Martin Berasategui (considered a father by Florian), Luis Andoni Aduriz, Eneko Atxa, Alexandher Goutier, Rene Redzepi and the French Cloude Bosi in London.

Giovanni Pellegrino: the strength of the future

At the age of 17 he left Salento and arrived at Martin Berasetegui. Driven by a strong desire to know the world, he collects a series of unique training experiences at the world’s best starred kitchens: Pierre Gagnaire, Paco Perez and Yamamoto.

Isabella Potì: the beauty of imagination

The only woman in the kitchen, able to keep up with a brigade of men only, responds with experience, method and meticulousness.
a real enchantment to see her at work.

Bros uniqueness: the real secret of Bros.

The futuristic and eclectic cuisine of the Bros. is deeply rooted in the territory, the territoire, as Floriano likes to call it.
Dish to taste with the eyes and the palate, recipes with two, maximum three ingredients from the land of Salento.
A unicum that follows the laws of Mother Nature: the seasonality of raw materials dictates the times in the kitchen.
You will never see a dish with an ingredient that does not respect the seasonality and microseasonality of the territory.
Everything is good, tasty, unique.
Prepare incredibly good dishes and amaze the most demanding palates with the simplicity and cleanliness of flavors, this is the Bros Uniqueness

Thanks to this modus operandi, the Bros have received national and international awards and honors.
Below is a non-exhaustive list of the most important prizes received in 2016.

l’Espresso
1 cappello

Gambero Rosso
78/100

Passione Gourmet
16/20

Identità Golose, Guida 2017
Sorpresa dell’anno

Arbiter
I 10 migliori chef emergenti

Touring club
Cucina d’Autore

Touring club
Top di Domani, Floriano Pellegrino

Luigi Cremona
Chef Emergente Sud, Isabella Potì

_Forbes
Under30

Preparation of panettone foam

To prepare panettone foam, the following ingredients are needed: fresh milk, panettone and icing sugar.

Heat the milk to a temperature of 90° (not boiling).
Mix the panettone, previously cut into cubes, with the icing sugar.
You have to wait patiently for the panettone to soften.
Take a blender and mix the mixture with the proper calm.
Pass the compound into a strainer, carefully filter it and insert it into the siphon trap.

Ice cream or liquorice mousse of Atri: a crossroads that imposes a sweet choice

Ice cream or liquorice mousse of Atri: a crossroads that imposes a sweet choice
You have to decide this for yourself, depending on the kitchen utensils you have at home.
If you want to make an ice cream, equip yourself with an ice cream machine. Otherwise, you will prepare a mousse.

Ingredients for Ice Cream

Liquorice of Atri
Dextrose
Milk Powder
Locust bean flour
Fresh milk
Fresh cream
Casterated sugar.

Take the liquorice of Atri and let it dissolve in bain-maria in a pot.
You must combine all flour (dextrose, powdered milk and caster sugar) with fresh milk and fresh cream. Incorporate liquorice after milk and cream have reached a temperature of 82°.

Ingredients for liquorice mousse

Liquorice of Atria
Fresh cream
Glue of fish
Casterated sugar

Let the liquorice of Atri dissolve in the bath.
Bring the milk and cream to 70°, add the caster sugar, liquorice previously dissolved, one or two sheets of fish glue and a part of the fresh cream whipped separately.
The remaining part of whipped cream will be added at the end.
Leave the mixture to stand in the fridge and, when it is cold, add the other part of whipped cream at the time of stacking.