(Design plan)Weekend in Puglia Day 1

On the first week of July, my glass artist friend came to Puglia from Florence for a weekend away. The main reason was to see “luminarie” at Scorrano city in Salento peninsula!

Since she is an artist, she was interested in our traditional crafts and arts in Puglia, so I made her trip according to her requests.

1st day: She arrived at Bari airport on the Friday morning. I picked her up from the airport and we went to Savelletri which is about 1 hour away from Bari centre.

Savelletri is a little town next to the ocean and it’s famous for seafood restaurants! Since she hasn’t eaten fish that much in Florence, I took her to my favourite place for sea urchins!

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L’oasi di riccio, Savelletri: Sea urchins and Puglian octopus salad

After the lunch, we had a quick bath into the ocean near this restaurant, and we headed to Salento for Scorrano Luminarie! Luminamie is a festival of lights, and this small town in Puglia is so famous that every year, many people from all over Italy and the world come to see it! All these rights are made by hand..one by one! It’s not one Luminarie. Whole town is light up for a week, all night long! There are 3 shows and starts from 21:00. My suggestion is: Go there earlier and watch 21:00 show because later the night will be, the more clouds coming into the town!  If you are interested, check it out one of the family who created this! You can see their other luminarie works in the world such as at Kobe in Japan: Mariano Light (Youtube) 

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On the same day, we slept at Muro Leccese which is next to Scorrano city!

If you want to know more about Mariano Light, please check it out their website from here!

Restaurant L’oasi di riccio: SP90, 25, 72015 Fasano BR, +39 339 116 5445

Pomodori Secchi/Dried Tomatoes

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Pomodori Secchi

Hooray! Finally Summer is here in Puglia! (Sorry for my Aussie friends!). You see, you cannot taste these tomatoes in North part of Italy. It’s only in South! You can see anywhere in Puglia in summer: in front of houses, backyards, gardens..Trust me, it’s a big work but once you taste it, all the works worth it! 

Ingredients:                              

・Tomatoes (matured but NEVER damaged)   ・Rock Salts   ・Nets to avoid insects

・Extra virgin olive oil ・Basil ・Garlic ・Oregano ・Celery ・Vinegar

・(Fresh Chili if you would like some kick! )

  1. Wash and select tomatoes. They have to be clean and no damages on skin
  2. Cut in half and line up like the photo on top. Cut-side top. Once it’s done, put rock salts on top.
  3. Put nets over the tomatoes. Leave under the sun for 2-3 days.
  4. Once cut-side is dry, flip tomatoes and another few more days under the sun.
  5. When tomatoes are dry enough, boil 1L of water and 1L of vinegar together in a pan and leave tomatoes in the vinegar&water and boil for about 1-2minutes
  6. Take out tomatoes and dry at cooler place for a day
  7. In a meantime, cut garlic, oregano, celery and basil leaves into small pieces.
  8. Make a layer of tomatoes and basil mix in a glass jar(obviously they should be stylised and new lid!)
  9. Lastly, add our beautiful extra virgin olive oil to fill up the glass jar! Keep them in the cool/dark places for long conservation!

*A little fun fact: At the end, there will be very flavoured oil left..what to do? Mix with cooked pasta and your lunch is already done! 🙂

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Buon appetito!

 

 

Zucchine alla poverella

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ZUCCHINE ALLA POVERELLA

This tasty summer dish represents Puglia’s typical “Cucina Povera” cuisine. The combination of Zucchini and mint leaves might sound unfamiliar with you but it amazingly matches in your mouth and bring you into heavenly summer! 

Ingredients:                              

・3kg of Zucchini   ・2 cloves of garlic   ・Salt and pepper

・10 tbs of extra virgin olive oil(or more if you like!)

・4-5 tbs of apple vinegar(add more after tasting) ・Mint leaves as much as you like!

 

  1. Wash and cut zucchini into 5mm. Leave them outside to dry them little bit. If there is too much water in zucchini, it’ll be mushy!
  2. Heat the pan with olive oil and whole garlic. When the garlic becomes golden colour, add zucchini with a bit of salt and pepper. Salt will help zucchini to get lid of more water.
  3. Cook zucchini until they turn into golden colours. It’s totally okay if they burn little! It gives an extra flavour! It depends on how much water in zucchini and how many kilos you are cooking, but usually it takes about 20-30 minutes. Please don’t mix too much as it breaks down zucchini!
  4. When zucchini are ready, wait to cool down just bit and add apple vinegar. It’s totally up to you how much you would like to add!
  5. Before to serve, add freshly picked mint leaves!

*A little fun fact: In Italian, Zucchini are females, so we call Zucchina(plural:Zucchine). Where this word “zucchini” comes from..that is a mystery!

Buon appetito!