The orecchiette are today perhaps one of the symbols of Puglia and have spread since the XII century starting from Bari during the Norman-Swabian period. They are a typical pasta with an “ear” shape thanks to the way they are prepared by crushing the dough with the thumb. The most Read more…
One of the typical dishes of Salento are the lamb rolls which are called Gnemmarieddhri or even Turcinielddhri in the Brindisi area. The rolls are small and are made from liver or other lamb entrails that are held together by a piece of tripe and then rolled up (gnumeredde means Read more…
In Cellino San Marco one of the best oils of Puglia is produced called “Terra d ‘Otranto” DOP and is made with Cellina or Saracena and Ogliarola olives. It is a fruity oil with a sweet taste and a slight scent of legumes and a fragrance of grass. On this Read more…
This oil is produced right in the ancient trappeto in the atrium of the Barresi-Branciforti Castle, center of a renowned olive production since the XVth century. These premises were restored in 1811 by Ercole Maria Branciforti, lord of Militello, to replace the previous ruined trapdoor which was inside the castle. Read more…
An excellent variant of the traditional almond granita, which is tasted a little in all of Sicily, is the militellese one, where toasted almond milk is added to toasted and chopped almonds, which give this granita a delicious and absolutely original taste.
Sweet linked to the feast of Saint Joseph on March 19 and Saint Lucia on December 13, traditional pipirata is prepared with cooked wine, rice, pine nuts and aromas. One of its variants is the addition of almonds, hazelnuts and chocolate chips to the dough.
Also the mastrazzola (mustaccioli) are winter sweets: they are in the form of caramelized chunks, and they are made from flour, vin cotto and aromas, whose mixture, once roasted in the oven, hardens and is cut into pieces.
Nfasciateddi are traditionally produced at Christmas time. They are made with flour, toasted almonds, honey and cloves, whose dough is wrapped and rolled in shortbread fettuccine, then caramelized with sugar and lemon peel.
The most traditional of the militellesi desserts, whose recipe originates within the walls of the convent of Sant’Agata (for this reason called “della zia monaca” cake), is the cassatellina (cassatiddina), a square basket composted with a dough based on almonds, fruit jam, chocolate, liqueur, cinnamon and cloves, wrapped on the Read more…
Prickly pear mostarda is the typical product of Militello and has its maximum celebration in the October Festival. It is prepared, instead of with wine must, with these typical Sicilian fruits, to which to add semolina and spices such as cinnamon and cloves. Place the still hot mixture in ceramic Read more…