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 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.
Black artichokes from Salento
Matured pecorino cheese