Popular recipes

A culinary journey through the authentic flavors and gastronomic traditions of our territory.
Our popular recipes they are real testimonies of local culture, handed down from generation to generation and loved by residents and tourists.

Lu panecotte

Ingredients for four people:

half an onion, two cloves of garlic, parsley, bay leaves, four or five not too large potatoes, mixed field vegetables, salt, olive oil, two or three cherry tomatoes and a handful of black olives. Stale bread cut into large pieces.

Place the onion, garlic, parsley, bay leaf, sliced potatoes, tomato and salt in a pan of water.
When the water boils, add the vegetables.
When the potatoes are cooked, add the pieces of bread and keep them boiling for a while.
Drain the water, season with a drizzle of raw olive oil and eat with olives and a glass of red wine.

Lajene and cice

Ingredients for four people:

two and a half handfuls of flour, 200 grams of chickpeas, celery, parsley, bay leaf, olive oil, fresh cherry tomatoes, salt to taste and chilli pepper.

The previous evening, the chickpeas (or beans) are soaked. the lajene are prepared an hour before lunch. You make the pastry, roll it up and cut it with a knife. Cook the chickpeas in a pan with the bay leaf, salt, celery and unpeeled garlic. In a separate pan, fry seven/eight cherry tomatoes with the onion, parsley, olive oil and salt. Cook the pasta, drain it and pour the chickpeas and tomato sauce into the same pan. You can add a touch of chilli pepper if you like.

The martenesa

Ingredients for four people:

800 grams of dried broad beans with their skin, 250 grams of potatoes, an onion, a clove of garlic, raw olive oil, salt to taste, about fifteen pieces of stale bread cut into large pieces.

The beans are soaked the evening before and shelled in the morning. Place the onion, sliced potatoes, garlic and salt in a pan of water. When the broad beans and potatoes are cooked, add the pieces of bread and keep them for a while. Drain the water, distribute it on a plate and season it with a drizzle of raw olive oil.

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Lu panecotte

Lu panecotte in notebooks

Lajene and cice

The martenesa

Visit San Giovanni Rotondo