Meat & Vegetarian Seconds

From the rolling hills to the coastal kitchens of Salento, every meal celebrates the harmony between land and tradition. Our meat and vegetarian recipes bring together the bold flavors of slow-cooked meats, farm-fresh vegetables, fragrant herbs, and Cazzetta Extra Virgin Olive Oil — each ingredient chosen with care to honor its natural taste.
Whether it’s a tender roast infused with Mediterranean spices or a hearty vegetable stew enriched with olive oil and sea salt, these dishes capture the true spirit of Puglian home cooking — generous, wholesome, and made to be shared around the table. 

	Un Trionfo d'Estate (A summer feast of vegetables) Wash all the vegetables and then cube all except the courgettes (cut into fingers)  and the tomatoes into semi-circular segments. Cook the beans for 5-6 minutes in well-salted boiling... go to recipe...
	Stuffato di Agnello e Piselli (Lamb and pea stew) In a large casserole dish, heat some olive oil and brown the lamb. Add the onion and when this is soft, add the white wine. Let the alcohol evaporate and then add the garlic,  the water... go to recipe...
	Bombette di Maiale (Thin-cut slices of pork filled with cheese and other goodies) Lay out the pieces of pork and season with salt and pepper. Sprinkle a little parsley and rosemary on top and then add a teaspoon of grated cheese/or chunks of melting cheese... go to recipe...
	Agnello e Patate al Forno (Roast lamb and potatoes) Heat some olive oil in a flame-proof casserole dish and quickly brown the lamb chops. Take out, and then gently fry the onions until soft. Put back the lamb chops and add a little... go to recipe...
	Fiori di Zucca Ripieni di Villa Elia (Stuffed courgette flowers) Mash the boiled potatoes and add the grated cheese, the marjoram and the beaten egg, mixing well. Fill the courgette flowers with the mixture, place in a baking tray, sprinkle with... go to recipe...

Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes