[et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”off” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”on” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” use_border_color=”off” text_font_size=”18″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.100″]<\/p>\n
The new seasonal mood of Ivan Tronci’s “Spring of Salento praise”.
\nTasteful, balanced in flavors, explosive in colors.
\nIt dominates the green of seasonal vegetables, the bluette of borage, the orange of the carrots, the yellow of potatoes, the white of rice and fish, the blue of Adratic Sea and the red of red earth.
\nOur land, the Salento. <\/p>\n
It is as if it were Lucrezio’s De rerum Natura: the generating and regenerating power of nature is celebrated and dared, reaching its peak in spring with an explosion of unparalleled perfumes and flavours of Salento.<\/p>\n
The sea and land are wooing on tiptoe. They embrace and merge into a unique balance.
\nThe simplicity of the preparations translates into beauty. The equlibrium of forms and mise en place, in perfumes. The fusion of colours in flavour.<\/p>\n
To you the taste, recipes and suggestions of our globetrotter chef.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_header title=”PRAISE OF SALENTO’S SPRING: ENJOY THE COLOURS, SCENTS AND SHAPES OF NATURE IN SALENTO” background_layout=”dark” text_orientation=”center” header_fullscreen=”off” header_scroll_down=”on” content_orientation=”center” image_orientation=”center” custom_button_one=”off” button_one_icon_placement=”right” custom_button_two=”off” button_two_icon_placement=”right” scroll_down_icon=”%%8%%” background_color=”#c9312f” title_font_size=”40px” subhead_font_size=”32px” _builder_version=”3.0.100″ max_width_tablet=”50px” \/][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.100″ title=”Nature in Tempura” url=”https:\/\/www.foodismo.it\/en\/food\/natura-in-tempura” url_new_window=”off” use_icon=”off” image=”https:\/\/www.foodismo.it\/en\/wp-content\/uploads\/2017\/05\/natura-in-tempura-ivan-tronci.jpg” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light”]<\/p>\n
The explosion of nature and the flavours of Otranto are incorporated and embraced by cooking in tempura. For this recipe have been assembled the \u201clampascioni\u201d (green onion), the \u201cspunzali\u201d (spring onion) and the leaves of borage.<\/p>\n
[\/et_pb_blurb][et_pb_blurb _builder_version=”3.0.100″ title=”Salento Octopus in Spring” url_new_window=”off” use_icon=”off” image=”https:\/\/www.foodismo.it\/en\/wp-content\/uploads\/2017\/05\/polpo-in-primavera-ivan-tronci.jpg” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light”]<\/p>\n
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 pur\u00e9e of chickpeas flavored with rosemary together with various seasonal vegetables.<\/p>\n
[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.100″ title=”Flavour of Salento Land” url=”https:\/\/www.foodismo.it\/en\/food\/flavour-land-salento-ivan-tronci-chef\/” url_new_window=”off” use_icon=”off” image=”https:\/\/www.foodismo.it\/en\/wp-content\/uploads\/2017\/05\/sapore-della-terra-ivan-tronci.jpg” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light”]<\/p>\n
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.<\/p>\n
[\/et_pb_blurb][et_pb_blurb _builder_version=”3.0.100″ title=”Salento Black artichoke in frisa heart” url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” url=”https:\/\/www.foodismo.it\/en\/food\/salento-black-artichoke-frisa-heart-chef-ivan-tronci\/” image=”https:\/\/www.foodismo.it\/en\/wp-content\/uploads\/2017\/05\/carciofo-al-cuor-di-frisa-ivan-tronci.jpg”]<\/p>\n
The Salento spring is well represented by the heart of the black artichoke, stuffed with barley frisa. The filling was done diligently with an excellent \u201cfriseddhra\u201d (Italian frisella, using the dialectal term).<\/p>\n
[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.0.100″ title=”Scent of Salento Sea” url_new_window=”off” use_icon=”off” use_circle=”off” use_circle_border=”off” icon_placement=”top” use_icon_font_size=”off” background_layout=”light” url=”https:\/\/www.foodismo.it\/en\/food\/the-scent-of-the-salento-sea-chef-ivan-tronci” image=”https:\/\/www.foodismo.it\/en\/wp-content\/uploads\/2017\/05\/profumo-di-mare-ivan-tronci.jpg”]<\/p>\n
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.<\/p>\n
[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_image src=”https:\/\/www.foodismo.it\/en\/wp-content\/uploads\/2017\/04\/otranto-rosone-ss-maria-dei-martiri.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” animation_style=”slide” animation_duration=”500ms” animation_intensity_slide=”10%” animation_direction=”left” \/][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
The new seasonal mood of Ivan Tronci’s “Spring of Salento praise”. Tasteful, balanced in flavors, explosive in colors. It dominates the green of seasonal vegetables, the bluette of borage, the orange of the carrots, the yellow of potatoes, the white of rice and fish, the blue of Adratic Sea and the red of red earth. […]<\/p>\n","protected":false},"author":2,"featured_media":2182,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"yst_prominent_words":[400,466,463,398,459,464,455,449,436,451,396,391,468,390,348,457,453,470,461,472],"class_list":["post-2117","page","type-page","status-publish","has-post-thumbnail","hentry"],"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/pages\/2117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=2117"}],"version-history":[{"count":33,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/pages\/2117\/revisions"}],"predecessor-version":[{"id":3106,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/pages\/2117\/revisions\/3106"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/2182"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=2117"}],"wp:term":[{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=2117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}