Travel and Culture in Apulia

Mesagne: gastronomy

Food and wine


WHERE - HISTORY - ART - NATURE - EVENTS - GASTRONOMY
ITALIAN SCHOOLS


GASTRONOMY

FOOD AND WINE

With so much fertile land, Mesagne is one of the main producers of artichokes, tomatoes and peaches.

Local traditional cooking of the region is based around organic, simple, genuine and wholesome food. The so called "cuisine of poverty" where there are no rules just an abundance of inspiration: fresh fish, wild vegetables, olive oil, breads, taralli, frise, fresh pasta, fresh cheeses, wine and liqueurs. Everything must be experienced by visiting the local wine co-operatives (cantina), oil mills (frantoio), old farms (masseria), in order to taste the very best of the local produce.

Mesagne: gastronomy-Body

You can’t leave Mesagne without enjoying the typical rich Sunday lunch… Polpette fritte (meatballs) as a starter, and then Orecchiette pasta (shaped like little ears) served with fresh tomato sauce and leaves of fresh basil followed by Involtini di carne (stuffed meat).

For pudding try Bocconotti filled with quince jam, Cannuoli with fresh custard, or Spumone, a mixture of chocolate, nut and vanilla ice cream. You can have fresh celery and fennel to aid digestion or home made Limoncello. Not forgetting the fresh bread cooked in the wood oven with a tasty local red wine, Negroamaro…. And then siesta!!

 





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