Eos Hotel Lecce

... It is not difficult at all, but it's a long process...It takes at least 48h...Healthy, excellent for Mediterranean diet courses I already mentioned about in my blog...I really enjoyed baking it!... Join in the fun! Join in my Cooking Lessons....


:-) Fly to Salento

... on Christmas Eve ..awaiting the opening of gifts...
I got inspiration from this soft feeling, which slowly turned, like a smooth wine, into a nostalgic glimpse of a traditional delicacy that we use to make at this time of the year...mmm it tasted of CANDIED QUINCE (jelly)...that is to say...COTOGNATA LECCESE... It matches perfectly with Christmas atmosphere here in Lecce, my home town. So ...

Women's cooking in Apulia - Sagne 'Ncannulate e muddhrica fritta
Sagne n'cannulate with tomatoes sauce and fried breadcrumbs is a typical meal from Salento. Years ago, during and after the II World War people in Apulia were too poor to use cheese on pasta so they fried breadcrumbs to add on sagne 'ncannulate making them more tasty. This main ...

Here it is my small Picture-Guide to make an authentic homemade Italian Coffee Espresso with a Napoli Moka (Mocha) and Caffè Crema Espresso "Quarta" from Lecce..dedicated to Mike's gorgeous family and to all people who love Italian Coffee Espresso and want to learn how to make it at home :-)

- Fill of water the lower ...

This Potatoes Pitta is a supreme culinary work of art, very typical and representative of my land, Salento - Puglia. I heartly dedicate this meal to all my friends, especially to those who are in London, UK and last Summer joined my lunch or dinner for helping to make this mouthwatering ...

... Last week I found it at the Food Market in Lecce and decided to cook it in the traditional way: I left grass-Pea into salted water for a whole night and then, next day, legumes had a slow cooking (about a couple of hours) into a pot covered by one or two inches of water.

P.S. Lastly I think that wild chicory and a small "burrata" cannot be missing from this delicious course and extravirgin olive oil is imperative.

... dan vast bij een boot met een Duitse vlag die ook al in Roccella Ionia heeft gelegen. Hij gaat de zelfde weg als wij en besluiten de volgende dag om 4.30 uur te vertrekken om de Golf di Taranto (van zool naar hak) over te steken en St.Maria de Leuca als uitvalbasis naar Griekenland te gebruiken.





Uiteindelijk zullen we met drie boten ...

... We spent the next couple of days in the ´heel of the boot´, around the lovely town of Lecce with its stately squares and grand sandstone buildings, then to Otranto, with its ornate cathedrals, both highlights of the region. We crossed towards the ´ínstep of the boot´ to the village of Gallipoli, a fortified headland (virtually an island) where the fishermen in their traditional boats mended nets by the port. The ¨Heel´- a great place to spend a few days.

... bad weather and public holidays halting public transport I didn't get to explore it...however, meeting up with some new couchsurfers, Mimma and Danilo definitely made up for it - dinners, party's, eating yummy yummy Puglian sweets (pasticciotto - pastry pies filled with custuard, fruttone, dried figs stuffed with caramelised almonds etc etc), going to a discotec/restaurant which we wondered if it was ...

... to drink and I say you choose something as I don't know the wines of this area, and he brings me a Castel di Salve, which is really dry and crisp and perfect with what I'm eating, so I drink the whole bottle.
Now it's dessert time and Mario rattles off a whole lot and I hear semifreddo, which I'm very partial to, so that's what I have. For those of you who don't know semifreddo is a sort of a mixture of sponge cake and icecream or frozen ricotta, but the icecream/ricotta ...