A successful stay includes a culinary experience

Vegetables, olive oil, durum wheat, fish and the simple dishes of the “cucina povera” characterise the cuisine of sottomasi. The model is traditional Apulian cuisine and its dishes. They captivate with their simplicity and concentration on the essentials and have thus been trendy for many years and are on everyone's lips as a culinary experience.

Cucina povera – cucina ricci

Literally translated, the term means “poor cuisine” and thus refers to the cuisine of the poor, of modest means, of inexpensive ingredients and rigorous use of leftovers. And further, the creative combination of local, fresh, coordinated products without elaborate cooking processes.

One hundred percent Apulia

Apulian dishes are characterised by the genuineness of the local products, the freshness of the ingredients, their skilful combination, the rustic preparation and a simple presentation. For example, “Fave e cicoria”, i.e. broad beans and chicory, or “Cicero e tria”, i.e. pasta with chickpeas. At first glance, these are not the first choice – but if you try them, you will be surprised – with the best recommendation from the sottomasi kitchen.

Pasta & Company

Pasta rules – in all variations

This is understandable, as Apulia is the region in Italy where the most durum wheat is produced. “Orecchiette alle cime di rapa” are the real national dish of Apulia.

What must be mentioned, however, are the spuntini, small snacks often made of dough. The friselle, like rusks, petolle, fried yeast dough balls, then focaccia barese or the pucci rolls, often with olives, and of course, last but not least, the taralli.

The finest products from our own land

Olive oil is Apulia and Apulia is olive oil. With around 50 million olive trees, about 1,500 of which come from sottomasi, this is not surprising. The quality is documented by five independent DOP quality seals, sottomasi belongs to DOP-Collina di Brindisi. Furthermore, viticulture, but even more so vegetable growing, influences the local landscape and this with a unique variety. In addition to the usual varieties, there are quite unusual ones such as Cima di rapa, Cicoria, Lampascioni and Catalana. Keywords for sustainability are: regional reference, gentle cultivation according to clear guidelines, careful harvesting and processing, prudent soil and tree care.