Tastes &
Food - EATING IN TOWN
Few and simple, yet
most genuine are the dishes of this region, which have
derived from a balance of recipes from both farmers
and fishermen. Historic and famous, these traditional
dishes are prepared with simplicity and are turned into
gastronomic experiences bringing out the utmost of flavours
by the fresh produce of the region. These recipes have
been successfully handed down and can be found in most
restaurants of this city nowadays.
In the surrounding areas and towns close by, old farm
houses have been restored and converted into culinary
establishments serving traditional and abundant dishes
in suggestive and characteristic environments.
 As
in traditional times, festive tables begin a meal with
fresh and exquisite sea food, whilst lunches begin with
marinated and preserved vegetables
such as sun dried tomatos, grilled peppers and brinjals
(aubergines), artichokes and root vegetables. These
preserves may also be served with assorted seafood.
Fried spheres of dough, known as pettole,
are also traditionally served during such meals, made
with onion, olives, capers or sun dried tomatos, these
are truly delicious.
 The
emphasis lies on pasta dishes in this district. Fresh
homemade farinaceous dishes are prepared by hand from
durum wheat which assumes the most unique shapes and
forms and characteristically hold the most suited of
condiments; traditional pastas such as the famous orecchiette
(small ear shaped pasta - see photo on the left) to
maccheroni and fettuccine.
Traditional to its coastal proximity, the fish
sauce of choice is generally that from sea
bass or that made from clams or mussels.
Other traditional sauces are made from various meats
which are also in true tradition of Apulia. Those made
from turnip tops, cauliflower and anchovies. Many are
the variations of sauces and condiments for these pasta
dishes. Timbales made wih brinjals and stuffed with
mince and mozzarella cheese is another famous dish and
starter. Another traditional dish is muscles baked in
the oven with potatoes. This dish is widely served in
all of Puglia, but its unique and original recipe lies
in the heart of the city of Brindisi. Great use is also
made from the harvest of legumes such as broad beans,
chickpeas and various others.
 Main
course dishes are generally that of fish
and with its vast coastline, the selection is vast,
fresh and abundant. There are various styles of preparation
such as the traditional fish soup, stuffed calamari,
stewed octopus or served marinated as an appetizer,
prawns and scampi. Shellfish is also widely used and
served in many different ways.
The typical kitchen of Brindisi also boasts unique and
tasty meat dishes, such as involtini which are traditionally
made from horse meat and filled with peccorino cheese,
capers and parsley, all rolled up and held together
with either toothpicks or bound by strings. Liver is
also widely used as is lamb which is generally roasted
over an open flame. Served with seasonal harvests, such
as broccoli, artichokes, and brinjals, and accompanied
by good local bread, this gastronomic experience is
a memorable one.
A glass of local
wine and pastries traditional to the area will leave
you with memories of one day returning to once again
experience such excellence.
«
Back
|
by Giovanni Membola
Credits