Top 10 Traditional Foods
in the Province of Lecce

Maglio Cioccolato is a renowned chocolate maker celebrated for its meticulous craftsmanship and dedication to quality. Combining traditional methods with innovative recipes, Maglio creates a wide range of gourmet chocolates, from delicate pralines and dragées to elegant chocolate bars and seasonal specialties. The brand is distinguished by its careful selection of premium cocoa and natural ingredients, ensuring each creation delivers a rich and balanced flavor. Known for elegant packaging and refined taste, Maglio chocolates embody the perfect fusion of tradition, creativity, and passion for excellence.Expand

Pastificio Benedetto Cavalieri is an esteemed Italian pasta producer located in Maglie, Lecce, within the Apulia region. Established on July 7, 1918, by Benedetto Cavalieri, the company has maintained a commitment to crafting high-quality pasta using traditional methods. The company employs a "Delicate Method" in its production process, which preserves the nutritional value, flavor, and aroma of the durum wheat. This technique ensures a natural consistency that is highly appreciated by connoisseurs. Their product range includes 32 varieties of durum wheat semolina pasta, featuring notable shapes such as Spaghettoni and Ruote Pazze. Additionally, they offer eight types of organic whole wheat pasta, naturally rich in fiber and known for their excellent cooking performance. Pastificio Benedetto Cavalieri's dedication to quality and tradition has earned them recognition in both national and international culinary circles. Their pasta is celebrated for its exceptional taste and texture, making it a preferred choice among gourmet enthusiasts. Expand

Azienda Agricola Fabrizio De Marco is an olive oil producer located in Lecce, a city in the southern part of Italy. The company specializes in the cultivation of olive trees and the production of high-quality extra virgin olive oil. The farm practices sustainable and traditional methods to maintain the authenticity and quality of its products.Expand

Mottura is a family-owned winery based in Tuglie, in the heart of Salento, southern Apulia, with a winemaking tradition dating back to 1927. Founded by Pasquale Mottura and today run by the fourth generation, the estate represents a long continuity of local knowledge combined with modern enological practice. Its vineyards are spread across the Salento peninsula, an area defined by warm Mediterranean climate, limestone-rich soils, and strong maritime influence. The winery focuses primarily on native grape varieties such as Primitivo and Negroamaro, interpreting them through a style that balances ripeness, structure, and regional identity. Mottura combines traditional cellar spaces with contemporary technology, including careful temperature control and selective use of oak barrels and tonneaux. Vineyard management follows integrated and sustainability-oriented practices aimed at preserving soil health and long-term productivity. The wines are designed to reflect the generosity and character of Salento while maintaining clarity, balance, and consistency. Today, Mottura is recognized internationally as a representative producer of Apulian wines, rooted in heritage yet oriented toward quality-driven, modern production.Expand

Frantoio Congedi is a family-run olive mill based in Salento, in southern Puglia, with a history dating back to 1917 and now managed by the fourth generation of the same family. Production relies on both their own olive groves and long-standing partnerships with local growers, focusing on regional cultivars such as Coratina, Leccino, Frantoio, and Favolosa. Olives are harvested at optimal ripeness and milled shortly after picking in a modern facility, where temperature-controlled extraction helps preserve aromatic compounds and phenolic content. The oils typically show pronounced fruitiness, with bitterness and pungency shaped by the specific variety and harvest period. Their portfolio includes monovarietal oils, blends, organic selections, and unfiltered versions, as well as larger formats intended for professional use. A dedicated premium line highlights the terroir of Salento and the expressive potential of local cultivars. Beyond olive oil, the company also offers other products linked to southern Italian gastronomy, reinforcing its regional identity. Quality control and full traceability are central to their production approach, supported by continuous technological upgrades. Frantoio Congedi oils are distributed internationally and are recognized for consistency and a stable sensory profile across harvests.Expand

J.Rose is an Italian gin producer that combines premium botanicals with Italy’s artistic heritage. Their gin features carefully selected ingredients such as juniper, bergamot, and mandarin peel, creating a refined and complex flavor profile. Each bottle is uniquely designed with labels inspired by Italian art, made from a blend of Carrara marble and Roman travertine, showcasing illustrations by renowned artist Milo Manara. This approach offers a luxurious and uniquely Italian experience for gin enthusiasts. Expand

Forestaforte is an olive oil producer based in the Salento area of Apulia in southern Italy, a region widely recognized for its ancient olive groves and long-standing olive oil tradition. The estate is managed by the Melcarne family, whose roots in the region and connection to olive cultivation date back several centuries, with historical records tracing the family presence in the area to the late 16th century. Forestaforte focuses on producing high-quality extra virgin olive oils obtained exclusively through mechanical processes and cold extraction in order to preserve the natural aromas and nutritional properties of the olives. The olives are grown in the characteristic Salento landscape among centuries-old trees shaped by the Mediterranean climate and limestone soils typical of Apulia. One of the distinctive practices introduced by the company is night harvesting, a technique adopted to collect olives at lower temperatures and protect their aromatic complexity before milling. In addition to classic extra virgin olive oils, Forestaforte also produces flavored oils and presents some of its products in distinctive ceramic bottles inspired by Mediterranean plants and vegetables. Through a combination of centuries-old agricultural heritage and modern production techniques, Forestaforte represents a contemporary expression of Apulian olive oil culture.Expand

Pasticciotto is a popular Italian dessert consisting of a shortcrust pastry filled with flavorful pastry cream. Traditionally, the crust is made with lard, so that it is moister and softer than the regular crust prepared with butter. It is recommended to consume pasticciotto fresh out of the oven when it is still piping hot. Many believe that the dessert was invented in the 18th century by Andrea Ascalone, a chef from Galatina.Expand

This traditional Italian savory treat is prepared with various fillings that are enclosed between two layers of puff pastry. Typically round in shape, rustico is usually filled with a combination of béchamel sauce, tomatoes, and mozzarella cheese, but there are also varieties that employ spinach or ricotta. Unlike other local delicacies from Salento and Lecce, rustico is not part of the traditional country-style cuisine and is believed to have developed in the 1700s, following the invention of béchamel sauce. The pastry is a common street food item, and it is mainly enjoyed as a breakfast or an afternoon snack.Expand

This traditional dessert hails from Apulia, and it is usually associated with Salento and the city of Lecce. It consists of a shortcrust pastry shell that is filled with pear or quince jam and almond paste. After it is filled, the oval-shaped treat is then typically topped with a thin layer of dark chocolate glaze. A less popular variety of fruttone is prepared in the shape of a large cake, and it typically goes under the name barchiglia. Fruttone is closely associated with pasticciotto, a similar treat that consists of a pastry cream filling.Expand

Pitilla is a type of bread from the Salento area, similar to the traditional focaccia. The dough, which is baked in stone ovens, is made with durum wheat flour, yeast, water, and salt, sometimes with the addition of olives or raisins. The crust is crispy, while the interior is very compact and firm. Pitilla is best served hot, straight from the oven, with fillings ranging from fresh tomatoes, oil, and salt to slices of mortadella or other local cold cuts.Expand

Pecorino di Maglie is a sheep milk cheese from Salento area, particularly from the territories of Maglie, Otranto, Poggiardo and Serre Salentine. It is made with a mixture of milk from two consecutive milking, one from dusk and the other from dawn, pressed to form wheels of 12-14 cm of diameter. The short matured version can be enjoyed after only 60 days - it has a thin, straw-colored rind, soft interior, and sweet flavor, while the aged variant (left to mature up to 10 months) has a dark crust, hard interior and a spicy flavor. Pecorino di Maglie is great as a table cheese, and it is usually served with local red wines.Expand