Traditional cuisine

The typical Salento cuisine is humble and poor, nevertheless very nutritious and tasty. All history of the many domination in the area, leaving indelible traces in culinary arts and gastronomy.


Based on few local products: oil, wine, legumes, cereals, vegetables, fish and meat.

Virgin olive oil – the liquid gold - appreciated since ancient times for its healing properties. Even today, the local olive oil is well known for its high quality. At the Resort you can enjoy our own self produced extra virgin olive oil from our private cultures.

Both our restaurants and the pizzeria use and serve the Punta Grossa liquid gold.

To indicate wine, in the Salento dialect the word "mieru" is often used, which means "frank" (from the Latin "merum" true). This is due to the vigorous and intense character of the wine produced in Salento, rich in aromas, almost arrogant colors, which reflect the characteristics of the land in which the native vines are cultivated negroamaro, malvasia and primitive on all. The rosé wines deserve a special mention: the first bottled rosé is from this area, and today three rosé Salentini have the DOC mark. Naturally all tasted at the Il Corallo restaurant and at Alba Radiosa.

Characteristic of the Salento cuisine is the poor origin of the products used, from dark and less refined flour, to the use of cultivated or wild vegetables, to blue fish, to the use of the less commercial parts of the meat. All this has led to the development of a real Salento recipe book, which is difficult to reproduce elsewhere.

It starts with dark pasta, due to the use of unrefined flour or barley, from frize and pittule, to the mixing of vegetables with the pasta itself, obtaining orecchiette with turnip tops, ciciri and tria, or with fish blue or noble, cesarina tubes, up to some unique dishes, taieddhra, potato pitta, broad beans and chicory, fried them.

But the discovery of this culinary world continues with some wild vegetables almost unknown to most: the lampascioni (or pampasciuni) wild onions vaguely spicy, the salicornia (sausani) or sea asparagus, wild mustard (sanapi), wild chicory (cecore reste).

These Lucullian lunches unfailingly end with sweets, with strong Greek and Arabic influences, due to the use of honey, almonds and cinnamon. Synthesis of all this are the purceddrhuzzi (typical Christmas cake), the almond paste and the most famous dessert, the pasticciotto.


For our guests who choose to stay in "Formula Hotel" we expect, one evening a week, the theme dinner "Salento cuisine".

So all that remains is to wish you Happy appetite