the
school
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In
the course are included some visits
to the Public Cooking School of Otranto (closed from June to August). Students
will take part, with the help of the Italian students and professionals of the
school, in the preparation of the typical Italian and local recipes. After the
preparation of the different dishes there will be a big lunch to which take part
teachers, Italian students and foreign students. SALENTINE GASTRONOMY: AN OLD CULTURAL TRADITION The province of Lecce has, without a doubt, a Mediterranean look about it. Its hot climate and vicinity to the sea, added to being so far south, are ideal for the growth of "weed" and olive trees. The entire territory is covered with olive groves, from which the delicious Pugliese olive oil is pressed. In many parts the rows of olive trees are alternated with large vineyards; vine-growing provides one of the area's main sources of income. The wines produced in this region are full of body and are particularly suitable for making vermouth. The wine and the olive-oil are two foundemental components of the Salentine cuisine
The Salentine
dishes are surprising: home-made pasta, cakes with honey and accompanied with
fried fish, a complex, dried salted cod sauce, round bread rolls with mysterious
insignia, pod-shaped honey cakes that allude to ancient Egyptian divinities. All of these dishes have borrowed directly from cultures of the Mediterranean Basin and beyond, attesting to Salento's role as the meeting point of the most ancient of civilisations.
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