The region of Puglia can be neatly split into three zones; the flat north plain and Gargano, the heel known as Salento, and the iconic central zones of Bari and Brindisi.
The Brindisi tourism authorities describe their territory as: 'a land kissed by the sun, a territory generous in nature, art and history, a beautiful coast, made to measure for holidaying, whether you prefer to laze on the beach or follow new paths where you can discover caves, castles, cathedrals, rock dwellings, trulli and old manor houses'.
The oldest and most venerated holy sanctuaries in Puglia can be found in Salento, right at the heel of Italy. The most venerated of all can be found at the most extreme point of the heel at 'finis terrae' or present day Leuca.
The recipe below is typical from Salento traditional cuisine and it is taken from the recipe book Il Gusto del Tacco, recipes from Salento by Anna Maria Chirone Arnò, ed. Il Raggio Verde, 2010. The book also features marinated anchovies, Pasta baked in the oven Leccese style, Bread rolls with black olives / with tomato and onion, “Orecchiette” with wild broccoli heads and so on.
The writer, Anna Maria, also runs cookery courses in Puglia which are focused on the Mediterranean Salentine food culture which is based on olive oil and simple ingredients.