Pasticciotto is the typical sweet of Cellino San Marco and Salento breakfast and is made with shortcrust pastry stuffed in various ways: traditional custard and pistachio and other flavours for creative bakers. Its origin dates back to the 16th century and the recipe is found in a text by the Read more…
Spumone is the ice cream with which every event in Salento ends, even if it is of Neapolitan origin, and is included among the traditional products by the Ministry of Agriculture. It was so famous that it was mentioned in a song by Domenico Modugno. The ice cream is left Read more…
The scapece fish are the most common dish during the patron festivals of Salento and also in Cellino San Marco can be enjoyed during San Marco and the fairs. They are small fish that are fried without cleaning them and then put in brine layers with bread crumbs soaked in Read more…
Tripe originally was a basic dish that even the poorest families could enjoy, but with the new trends in the kitchen it entered the menus of the main restaurants. In Cellino it is tasted in a special recipe accompanied by potatoes and a good red wine.
It is not Italy without the famous Eggplant Parmigiana. Their origin is perhaps Neapolitan or Sicilian, but in Salento they have always been eaten and they can also be enjoyed as an aperitif on summer evenings outdoors accompanied by a fresh white wine.
The cheeses of the Cellino San Marco countryside are made with mixed milk and are to be tasted fresh and when they are seasoned they are perfect for grating to accompany the first courses and in particular the famous orecchiette.
Meatballs are certainly one of the most emblematic dishes of Cellino San Marco: you can have meatballs during meals but also as an accompaniment to aperitifs in bars. Prepared with sauce or just fried, there are many ways you can taste them.
The tarallo is the ‘typical Apulian product’ also recognized as an emblem of Italian traditions by the Ministry of Agriculture. The tarallo is a ring made with unleavened dough made from flour, water, wine, oil and salt and is often flavoured with spices like fennel seeds. It is cooked in Read more…
The frisa or frisella is one of the emblems of Salento: a crispy bread ready to accept condiments with cherry tomatoes or Mediterranean vegetables. Its origin is probably due to the need to preserve the bread for as long as possible thanks to the fact of cutting it, when it Read more…
Mashed broad beans with chicory or seasonal wild vegetables is one of the traditional dishes of Cellino San Marco and Salento. It comes from the rural tradition and was used at various times of the year thanks to the fact that the beans were harvested and dried to be preserved Read more…
