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AUTHENTIC EXPERIENCES WITHOUT ADDITIVES AND PRESERVATIVES DISCOVER SALENTO
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Otranto: Byzantine church of Saint Peter
In the heart of the historical centre, in the town centre, near Piazza del Popolo, you can reach the Byzantine Church of St. Peter's, going up a small staircase. A small pearl. Beautiful. Entirely frescoed, the church of San Pietro is a precious testimony...
Olive Pearls: social agriculture of Tenuta Castellana and Amici di Nico Onlus
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...
Tabisca: a new concept for the restaurant in Lecce
Bros: it’s a family business
Tourism development in Salento: Matteo Stifanelli, Airbnb’s Italian Country Manager, speaks.
In the heart of Lecce (we spoke about Lecce baroque here), at the MUST Historical Museum, Antonio Sansò (Area Leader Alumni Bocconi) and the staff of Alumni Bocconi Association Lecce-Brindisi-Taranto, organized a meeting with Matteo Stifanelli, Country...
Soft nougat, panettone foam and liquorice ice cream from Atri
Last but not least the sweet.... and what sweet. The soft, delicate nougat, accompanied by a froth of gelato panettone with liquorice. Chef Ivan Tronci has created two variants of this...
Tataki of swordfish with fennel, pomegranate and lime
The taste of the sea, in this dish, is enhanced by swordfish. Fennel, pomegranate, mirin and hemp oil create an unicuum of flavours. The goodness of this dish is incredible. Follow the...
Pearl barley: Otranto and Gallipoli united together in flavours
Orecchiette and macaroni, Cicerchia chickpeas, mussels
Smoked mackerel, apples, ginger and walnuts: Salento sea
Ivan Tronci has created this first course, to make you dream about the true flavours of the Salento sea. The mackerel, prepared with love, will surely give you satisfaction and will touch the hearts of your guests because it is a...
Salento Fish & Fruits: New Eear’s Eve menu by Ivan Tronci