On the stunning stiletto of Italy’s boot, Lecce is the engine room of Puglia produce. Nick Savage and I marvel at the baroque architecture, sensual pasta and locals who strive to keep tradition alive. Gourmet Traveller feature for Food and Travel magazine.
Awarded a Bronze in the Creativepool Annual Awards.
Claudio Quarta, owner and wine maker at Cantina Moros WInery, Guagnano, Puglia.
Basillica of Santa Croce, Lecce old town.
Lecce Old Town Views.
Pasticciotto, a custard pastry typical of Lecce, there fillings differ from region to region in Italy.
Chef Rosario Tannisi brings generations of family cooking to the wonderful Osteria Ristorante alle La Bombarde, hidden away in the Lecce old town walls.
Lunch of Ciceri e trie-pasta (boiled tria & crispy fried tria) with chickpeas, mussels, squid & clams at the Osteria Ristorante alle La Bombarde, Lecce, Puglia.
The lovingly restored 13th century fortified farm Masseria Trapana is now a luxury retreat and a great place from which to explore the area.
Ancient Olive Groves in the Countryside surrounding Lecce, Puglia, Italy.