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Terre Travel Designer

&

Cooking Experience

- SALENTO HOLIDAY PROPOSAL -

Salento

History

Salento is a sub-region of Italy which spreads in the south of Puglia, between Mar Ionio and Mar

Adriatico.

The peninsula salentina was called from the Greeks Messapia (Land between two seas) because

Messapis lived there. In the course of centuries, the landscape was molded by Greeks, Romans,

Byzantines, Normans and Aragonese as this borderland acquired increasing strategic and

commercial importance . Each and every domination deeply affected the peninsula's landscape

and the identity of these ancient builders can be traced both in the countryside and in all the

towns.

Dry walls, menhirs, dolmen, sighting promontories (the so-called specchie) and underground oil-

mills are the most ancient evidence left by the Messapian people, an Illyrian-speaking population

that settled in the Salento peninsula in the first millennium BC. The Messapians occupied a vast

territory, known as Grecia Salentina, where traces of the ancient road network are still visible. This

territory's extension was gradually reduced and now includes eight municipalities where is present

a revival of the ancient local language, griko.

Ancient cathedrals, stately homes, castles and watchtowers are marks of Norman (11th and 12th

centuries) and Aragonese (13 and 15th centuries) occupation. These significantly altered the

medieval social and political structures, but the peninsula's landscape is also the product of the

peasants' daily toil as, for centuries, they unwearyingly worked an impervious and rocky soil,

dotting the countryside with caseddì, the distinctive tool sheds built with rocks cleared from the

ground.

The most typical feature of this agrarian culture are the tenant farms, born of the fragmentation of

large landed estates, and equally distributed throughout the territory. Ever since the Middle Ages,

the system based on tenant farms reflects the economical structure - ownership, cultivation and

tenure of the land - that remained unchanged up to the 1950's. The architecture of these farms

varies from modest country houses to properly fortified manors for the defense of inland regions.

Around the second half of the 13th century, authority began to be displayed also in rural areas and

some of these edifices were enriched with elaborate porticoes, balconies, belvederes, formal

gardens stucco decorations and frescoes and became small gems of architecture.

Salento culture and traditions

The ‘Barocco leccese' (Lecce’s baroque) is unique and it developed in the framework of the

Counter-Reformation and the foundation of reformed religious orders (Theatine and Jesuits).

Created in response to the Church's need to re-assert its authority, mainly through an ostentatious

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display of power. Its distinctive, autonomous, style can be found in the particular, imaginative and

suggestive combination of architectural elements on the façade: porticoes, windows, balconies,

loggias, gargoyles, corbels, festoons, columns and cornices crowded with human figures, flowers

and animals. The expressiveness of these decorations overflows into the strictly religious areas

and can be found also on altars, ciboria and calvaries.

A good example is the Basilica of Santa Croce

among the more interesting and elaborate

religious edifices, featuring an extraordinary

profusion of decorative elements, namely the

corbels supporting the balcony (a typical

element of Lecce's architecture) and the

caryatids of the façade. Noteworthy, next to the

Basilica, is Palazzo della Prefettura, but also

Palazzo del Seminario, the churches of Santa

Chiara, SS. Nicolò and Cataldo (restructured) and

del Rosario.

A real Baroque gem is also piazza del Duomo which shows a particularly attractive synthesis of this

style's main features.

Figure 2 Piazza Duomo

Baroque art and its decorative criteria were soon followed in the whole of the Salento peninsula,

even in the smaller cities where the main monuments are no less significant than those in Lecce.

This architectural style is so important and unique that the Ministry of Cultural Heritage and

Activities of Lecce asked in 2006 to include Salento in the Unesco Heritage.

Figure 1 Façade Basilica di Santa Croce

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Another unique characteristic of the peninsula salentina is the

traditional dance of Pizzica or Taranta.

In the past the population used to live in the country strictly in

contact with the ground and the animals, in between spiders

and especially the “tarantola”. Sometimes it happened that

during the harvest people would feel bad and faint. The person

bitted by the spider usually got in trance and he had no

reaction except to the popular music. That’s why the traditional

music started to be played to exorcize people bitted by the

tarantula and that’s the origin of the name.

Now a days this dance is still very present and danced, also by

very young persons. In the last 10 days it has become more

important tanks to the summer festival (Notte della Taranta)

promoted by the Assessorato alla Cultura.

The destination Salento is also full of traditions linked with food and wine. This traditions are

recognized also on a national level, in fact in Italy there are the DOC and DOP marks that give to a

product the certification of high quality standard.

In Salento there are a lot of products which have this marks:

DOP (Denominazione di Origine Controllata/ )

The extra virgin olive oil of outstanding quality and features is recognized by the DOP

(Protected Designation of Origin), in Salento the DOP is assigned to the product Terra

d'Otranto.

DOC (Denominazione di origine controllata)

Among the most distinctive wines, which bear the mark of origin DOC (Designation of

controlled origin) in the south of Puglia there are:

o Aleatico, introduced in Italy by the Greeks in ancient times,

o the Negro Amaro, an old variety of unknown origin,

o Malvasia Nera,

o Salice Salentino,

o Primitivo di Manduria.

Traditional food products certification:

Promoted by the “Ministry of Agriculture, Food and Forestry” the requirement to be

recognized as a Traditional Food Products (PAT) is to be “obtained by methods of processing,

preservation and maturing consolidated over time, uniform across the entire region, according

to traditional rules for a period not less than twenty-five years”.

In Puglia there are 220 PAT products.

Figure 3 Taranta dance

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Technical information

Salento is easily achievable. In fact Lecce is only 45 Km far from Brindisi and 150 Km far from Bari.

Figure 4 Puglia ports and airports

Brindisi

In Brindisi there is both an airport and a port. The airport provides national and international flight through low-cost and luxury air companies. National direct flight from and to Brindisi are:

Destination Air Company Frequency

Milano Malpensa Easyjet Every day, once a day

Milano Linate

Milano Orio al Serio Ryanair Each day, three times a day

Roma Fiumicino

Roma Ciampino Ryanair Every day, twice a day

Venice Ryanair Four times a week, once a day

Torino Ryanair Four times a week, once a day

Bologna Ryanair Each day, two times a day

Pisa Ryanair Every day, once a day

Brussels Charleroi Ryanair Once a week, once a day

Eindhoven Ryanair Once a week, once a day

London Ryanair Four times a week, once a day

Genève Easyjet Three times a week, once a day

Zurich

Paris Ryanair Twice a week, once a day

Easyjet Three times a week, once a day

Monaco

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Barcelona Ryanair Once a week, once a day

Stockholm Ryanair Twice a week, once a day

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Terre / traveldesigner - Via S. Trinchese, 106 73100 – Lecce - p.iva / cod. fisc. 0428940755 Tel. 0832.1816044 – 320.9252137 – www.terretraveldesigner.it - [email protected]

Terre Travel Designer

Terre Travel Designer is the first Tour Operator in Puglia specialized in exclusive luxury services for

travellers wishing to expand their knowledge of the region using unique, tailored solutions that

seek to unite passion, premium service and a constant attention to individual travel needs.

We cater to travellers and tourism organizations wishing to enrich their participation through our

services with the aim of ultimately creating a singular experience as well as improving the range of

services on offer.

Terre Travel Designer specializes in the creation of tailored itineraries for travellers who appreciate

authenticity and originality, who seek to travel with the luxury of emotion and unique involvement

backed up by personal attention and excellence, the result of direct experience by our consultants

and a solid network of collaborators. One of our most appreciated collaboration is the one with

Cooking Experience.

Hospitality Terre Travel Designer selected the best accommodation structures in Puglia able to satisfy people

that love originality. All of them have been tasted by our staff.

We offer accommodation in seven different typology of infrastructures.

Farms

Bed & Breakfast

We offer accommodation in different charm B&B.

Country Houses

Residences

Boutique Hotels

Trulli and Pajare

Villas

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Terre / traveldesigner - Via S. Trinchese, 106 73100 – Lecce - p.iva / cod. fisc. 0428940755 Tel. 0832.1816044 – 320.9252137 – www.terretraveldesigner.it - [email protected]

Associazione Culturale Cooking Experience - Viale della Cavalleria, 4 73100 – Lecce p.i 04306540750 Tel. 0832.317889 - 327.8537031 - www.cookingexperience.it - [email protected]

Cooking Experience is a school which specializes in the teaching of recipes from Salento. It is

located in the heart of the historical center of Lecce, a few steps from Piazza Duomo.

Our cooking courses are practical and theoretical, they include references to the history of recipes

from this particular territory. They are basic courses, of regional and local dishes, aimed at

beginners as well as those who already feel at ease in the kitchen. The courses are held all year

round and take a maximum of twelve participants.

The courses’ programme includes different activities more than cooking lessons.

Our guests’ experience at Lezioni di Cucina Salentina begins with a typical Salento breakfast and

then off to the fruit and vegetable market to buy vegetables in season. The lesson plan forsees:

The hands on teaching of at least three recipes in a 4 hour lesson (morning or afternoon,

on request and availability);

The presence of the teacher and assistant cook;

The presence of an English / Italian interpreter;

All ingredients and equipment needed to prepare the dishes are provided.

At the end of the lesson, hosts will have lunch or dinner consisting of dishes prepared by the

themselves and other complementary dishes, water, wine, coffee, liqueur and other feel-good

foods. During the lunch/dinner guests will taste wines, matched with the food they are eating, oils

and spirits.

What we cook Here a list of some of the dishes guests can prepare at school.

Main Courses and legumes o Ciceri e Tria (cheak peas and short tagliatelle

shaped pasta); o Minchiareddhri (local fresh maccheroni pasta hand

made) with green beans; eggplants; o Orecchiette pasta with fresh home made tomato

sauce; with turnip tops; with ricotta forte cheese; local strong ricotta cheese ; with eggplants; with tomatoes, wild rucola and cacioricotta cheese.

Meat and Fish second Courses o Meat and eggplants meatballs; o Purpette alla leccese (meatballs with garlic and

Pecorino cheese, fried and cooked in fresh tomato sauce);

o Gallipoli style fish soup.

Figure 5 Ciceri e Tria

Associazione Culturale Cooking Experience - Viale della Cavalleria, 4 73100 – Lecce p.i 04306540750 Tel. 0832.317889 - 327.8537031 - www.cookingexperience.it - [email protected]

Side Dishes o Cicureddhre ssettate (wild chicory with bacon and

Pecorino cheese); o Cime di rape 'nfucate (stewed turnip tops); o Fried stuffed zucchini flowers; o Peppers cornetto alla pizzaiola (with onions,

tomatoes and oregan) backed; alla muddrica (with breadcrumbs) sweet-and-sour.

Desserts o Cassata leccese (ricotta cheese cake with almond

paste); o Fruttone (short pastry stuffed with almond paste,

quince marmelade with chocolate cover); o Pasticciotto leccese (short pastry stuffed with

custard cream); o Pitta de mendule e recotta (almond and ricotta

cheese cake); o Purceddhruzzi (typical Christmas cookies).

Conserves o Cotognata leccese (quince marmelade); o Almond milk; o Marmelades: oranges albatross; figs; lemons;

mandarins; blackbarries; pears; peaches; plums; grapes;

o Saint oil (chilli oil); o Grapes in spirits.

Liquors

Laurel; Oranges; Basil; Coffee; Chocolate; Chocolate cream; Limoncello cream; Herbs; Prickly pear; Sour cherries tree leaves; Olives tree leaves; Black mulberries; Limoncello; Mandarins; Almonds; Marange (wild oranges); Pomegranates; Myrtle; Wild blackberries; Nocino; Rucola.

Bread & Co - Rustic leccese: French pastry stuffed with tomatoes,

mozzarella and besciamel sauce

- Bread: made with durum wheat; barley; spelt; crob flour;

potatoes

- Rustic focacce

Figure 6 Cassata leccese

Figure 7 Figs Marmelade

Associazione Culturale Cooking Experience - Viale della Cavalleria, 4 73100 – Lecce p.i 04306540750 Tel. 0832.317889 - 327.8537031 - www.cookingexperience.it - [email protected]

- Pizza: grandma's; Barese style; rustic ones with onions

- Pucce (local bread) with black olives

- Puddhriche di Pasqua (sweet or salted local bread with

hard eggs)

Packages


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