Menaica anchovies
Slow Food Presidium · PAT · Fish and seafood
Open the product page →Colatura di alici di Cetara (anchovy sauce)
PDO · Fish and seafood
Open the product page →Taranto black mussel
PAT · Slow Food Presidium · Fish and seafood
Open the product page →Traditional fishing on the Ugento shoals
Slow Food Presidium · Fish and seafood
Open the product page →Small-scale fishing at Porto Cesareo
Slow Food Presidium · Fish and seafood
Open the product page →Small-scale fishing at Torre Guaceto
Slow Food Presidium · Fish and seafood
Open the product page →Scapece di Lesina
PAT · Fish and seafood
Open the product page →Scapece gallipolina
PAT · Fish and seafood
Open the product page →Read more
Lesina eel
The fish of the Lesina lagoon: the biology of a migrant, traditional fishing from October to December, PAT scapece, the December festival and how to visit the lagoon and San Clemente islet.
Read the guide →Colatura di alici di Cetara PDO
From Roman garum to the monks of Amalfi, salting in terzigni, the PDO rules, Cetara as a fishing village and the Christmas Eve dish.
Read the guide →Taranto mussels
The mussel of the Mar Piccolo: freshwater springs, pole and long-line farming, Slow Food Presidium, crisis and revival, and two days in Taranto between the old town island, the MArTA and the lagoon.
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Traditional Puglian dishes
Orecchiette, focaccia, panzerotti, tiella and Salento cooking: connecting dishes with places.
Read the guide →Photo: Elfmir / Wikimedia Commons — CC BY-SA 4.0 · Resized and converted to WebP.
Gallipoli scapece
Gallipoli's fish preserve: small fish, chestnut tubs, saffron and scapece makers; the feast of Santa Cristina, Salento fish soups and the other scapece of the South.
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