Taste the essence of Gargano: explore the traditional local cuisine - Hotel Paglianza
In the heart of Puglia, where the lush greenery of the forests meets the deep blue of a crystal-clear sea, you can explore Gargano, a promontory rising majestically, sketching a stretch of coastline that enchants and invites exploration. The “Spur of Italy”, nestled within the Gargano National Park, is a place where nature reigns supreme, offering landscapes of rare beauty, pristine white beaches, secret coves accessible only by sea, and heights that tell the stories of a wild and authentic territory.
But Gargano is not just a paradise for the eyes and spirit; it is also a land of ancient culinary traditions, where the gastronomic heritage reveals its richness and variety.
The cuisine of Gargano is a perfect example of how the sea and land can harmoniously meet in the region’s typical dishes, creating a unique and unforgettable culinary experience.
Gargano fish soup: a sea of flavors
The Gargano fish soup, or zuppa alla rodiana, is a true celebration of the sea’s generosity. This dish, distinguished by its rich composition of different varieties of local fishes, is enriched with onion, tomatoes, and basil.
Each spoonful encloses the essence of the sea, offering a variety of flavors and textures that seduce the palate and tell the story of a territory steeped in the sea.
Octopus: salad or in a sandwich
The octopus is another cornerstone of the Gargano cuisine. It can be boiled and then chopped to be transformed into a fresh salad, seasoned with lemon and parsley, or served whole and grilled to stuff a rich and flavorful octopus sandwich.
The octopus embodies the versatility and richness of the Gargano marine world and is the true emblem of this territory’s flavors.
Country-style tiella: a simple and tasty dish
The country-style tiella with zucchini flowers as the protagonists is a splendid example of how the land’s products are exalted in the Gargano cuisine.
This dish, which also has bread as a dominant ingredient, witnesses the deep bond that ties the people of Gargano to their land, a bond made of respect, knowledge, and love for local ingredients.
Gargano Pettole: a southern tradition
The pettole, present in many variants in Southern Italy, take on a more elongated shape in Gargano, distinguishing themselves for their lightness and the irresistible taste that makes them perfect both as an appetizer and as a delightful aperitif.
These are fried yeast dough fritters, which can be presented in various versions. For instance, the sweet version is very popular, where they are dipped in vincotto or sugar. According to another recipe, a potato cream is added to the water and flour dough to achieve a softer and more flavorful result.
Strascinati: the pleasure of handmade pasta
The strascinati embody the Gargano’s passion for handmade pasta. Made with eggs and durum wheat semolina flour and seasoned with cannellini beans and mussels, they offer a rich flavor and an inviting texture that expresses all the essence of Apulian home cooking.
Murex snail salad: simplicity and elegance
The murex snail salad, or caparrùnè a ‘nzalétè, is a dish that celebrates the simplicity and freshness of the ingredients. The snails, boiled and seasoned with extra virgin olive oil, garlic and lemon, provide a direct and authentic taste experience, a sensory journey into the heart of the Gargano sea.
