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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.
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by Giovanni Membola
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