As is to be expected in Italy, I have been eating very well. Italy is really into what they call "0km," zero chilometro. Which means, you eat what the region and season gives. You don't eat things that have been flown in from 500 or 2000 miles away. You eat with the season, and you eat regionally, no? The cuisine of Puglia is largely seafood and vegetables. As I said before, it is a somewhat hostile climate but some things really thrive, like olives, figs, grapes, tomatoes, artichokes, etc.
I am always up for trying new things. "A life lived in fear is a life half lived."
A couple days ago I tried fried anchovies. Pretty good. And calamari, which I honestly can't really enjoy anymore after having seen My Octopus Teacher.
I loved this little cream filled pastry that is a specialty in Lecce:
And of course, a maritozzo.... buonissimo! Like a brioche bun filled with slightly sweet whipped cream:
Yesterday in Lecce I tried horse. Il Cavallo al Sugo. Horse in sauce. Horse is still eaten in southern Italy and Sicily.
Here's my reaction:
Frankly, it tasted just like beef. There is a lot of connective tissue and some blubbery bits, but really, like beef.
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