2. FOOD AND WINE PRODUCTION “AMMIRATO FALCONE” SCHOOL (LECCE- ITALY) BY: Francesca Muscatello; Sara Panico; Andrea Quarta; Alessio Paiano; Stefano Pedio; Matteo Pascali.

3. SALENTO WINES Salento offers a full production of wines, the most important is Negroamaro: As confirmed by the etymology of the Latin “niger and greek mauros”, Negroamaro is the name of a black fruit grape variety. This wine is dark smooth and warm. The main production area is the Messapian plane of the north Salento,which inclused San Pietro Vernotico in Lecce, Cellino San Marco, San Donaci, Guagnano, the historic wines producers of Salice Salentino and Leverano. Others tipical wines are Malvasia, Five Roses, Primitivo di Manduria and San Crispino.

4. SALENTO OLIVE OIL Apulia holds the Italian record for olive oil production. Oil is producted by companies and by countrymen. It is very good for salad and bread.

5. SALT FOOD The most important gastronomic Production in Salento is costituited by different food: Ciciri e Trya, Polpo alla Pignata, Scapece and Leccese’s Rustico. The Ciciri e Trya is a dish Typical of Lecce made Simple ingredients. This dish flow into the “Sagra te Ciciri e Trya” in Lecce. The Polpo alla Pignata is a Seafaring dish made fish, Sea fruits and crustaceaus, Octopus stew with vegetables and herhs. Into the “Sagra te lu Purpo” at Melendugno, you can test a speciality based an the octopus. The Scapece is a Gallipoli’s speciality made: pupiddhrà, flour, breadcrums, garlic, vinegar, parsley, wint, oil and pepper. The Rustico is a rotissarie product made puff pustry, tomatos, and mozzarella. This is easy to made.

6. SWEET FOOD In Salento there are many typical sweets: Pasticciotto classic ingredients: short pastries and cream. Zeppola ingredients: chux paste, cream and chocolate. Pasta di mandorla ingredients: almond paste. Cotognata Leccese ingredients: quince apples, lemon and sugar.