Dishes of interest in Gallipoli, Italy

Different parts of Italy have their own hallmark foods, and we should probably start with something native to the region of Puglia and its surroundings, where Gallipoli is located. There is a savory turnover that originated in Central and Southern Italian cuisine called panzerotti. It's something like a small calzone, made from dough and shaped accordingly. The main difference is that panzerotti are usually fried rather than oven-baked, thus earning the nickname "fried calzones". 

Check out Fedele for the decent panzerotti.

The next item on our list is very common across all of Italy. It's only natural that parmigiana is popular in the south of the country, as its origins are attributed to Campania and Sicily. The dish itself comprises sliced eggplant pan-fried in oil, tomato sauce and cheese layering. It's baked in an oven until it reaches the edible condition with a smooth yet slightly crispy taste. A few variations are available, with the most popular being the one with mozzarella and Parmigiano.

Try Da Clara to get some delicious parmigiana.

When it comes to Italian cuisine, encountering some things is inevitable. Pasta is essentially Italian in the mind of a food enthusiast, and ravioli is no exception to that rule. Pasta dough with filling is world-renowned, commonly square, and filled with ricotta cheese, spinach, nutmeg and black pepper. As old as most Italian traditions, ravioli is the kind of food you cannot miss whether you've tried it before or not. Modern chefs have perfected the dish so much that missing it would be almost criminal.

Ristorante La Vinaigrette is a safe bet when trying to get modern ravioli.

The lesser-known type of food on our list is still a staple of the local cuisine and deserves all the attention it can get. Crostini, as some readers may know, is originally a peasant dish, therefore, its ascension to the status of a restaurant-style appetizer shows how much society has progressed as a whole. Still, it's tasty enough to warrant respect regardless of its background. Slices of grilled or toasted bread with a variety of toppings is as simple as a recipe can be, and this universal simplicity is its main power. It makes you relaxed and ready for more substantial things.

Il Pettolino offers great crostini.

Now, this is that substantial something that can be accompanied by crostini. Dry-cured ham in thin slices is as exquisite and nourishing as well-made meat can be. Italians call it prosciutto crudo, or just prosciutto. It is served as antipasti, wrapped around grissini, or accompanied with melon or figs. Prosciutto is a great addition to cooked spring vegetables, such as asparagus or peas. Another use is for other meats, such as veal, as a wrap-around veal or steak, in a filled bread, or as a pizza topping.

Lievita 72 is good for tasty and properly made prosciutto.

Another appetizer on the list is worthy of a serious meal in its own right. Carpaccio usually consists of beef, veal, venison, salmon or tuna, in different proportions and amounts. The ingredients are thinly sliced or pounded thin and served raw. Other components usually include lemon, olive oil and white truffle or Parmesan cheese. Carpaccio is a rather modernist, or even post-modernist food invented in a post-WWII period, which makes it a perfect choice for a modern meal.

RosiNella is a great place for trying carpaccio.

We've had baked and raw dishes on the list, now it's time for something cool, in more ways than one. This dish also has a story to tell in its origin. As far back as the 17th century, the Italian chef, Francesco Procopio Dei Coltelli, invented the cold dessert called gelato for the French nobility to earn citizenship. Gelato is made from ingredients like vanilla, chocolate, hazelnut, almond, pistachio, and cream. These ingredients are actually heated first for pasteurization and then cooled for mixing and adding milk to make a frozen mass.

You can try great gelato in places like Cioccolati Gourmet, especially if you like chocolate.

If cold desserts are not our thing, we can always proceed to something more neutral but no less sweet and tasty. Tiramisu is a great dish to consume with coffee or tea, as it's coffee-flavoured itself. The basic recipe comprises a mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. Aesthetics are no less important, and the classic round shape of the tiramisu cake has been diversified with the introduction of other figures like rectangles and squares.

Tasty and beautifully served tiramisu can be found at 1489 Food Pop.

Moving away from desserts, let's focus on interregional connections within Italy. Risotto was invented in the north but has since become popular across Italy. Gallipoli is no exception, and broth-cooked rice with creamy consistency can be found at the table at any restaurant. Risotto, unlike other rice dishes, requires constant care and attention, making it one of the more demanding dishes on our list, and for good reasons. Flavour, lightness, and texture are felt both aesthetically and in terms of taste.

Stop at Trattoria La Stazione and enjoy their wonderful risotto.

Let's finish off today's list with something less anticipated. As stated before, pasta is a very common type of food referred to when discussing Italian cuisine. But what about pasta with seafood? That should get the attention of someone in the know or a regular visitor trying to get a taste of southern Italy. Seafood pasta is a rather natural twist on the classic formula, because clams, mussels, and other seafood products go very well with the basic recipe. The taste is not the same, naturally, but definitely worth checking out.

La Risacca has both the view and the seafood pasta.

Gallipoli has a lot of history and a lot of things to offer, both culinary and aesthetic, not to mention all the other amenities found in a southern Italian city. Have a great time soaking up sunlight and tasting the local food!