Salice Salentino, situated in the heart of Puglia, invites wine tourism enthusiasts to explore its diverse landscapes and rich viticultural heritage. This appellation is celebrated for its robust red wines, primarily crafted from the indigenous Negroamaro and Malvasia Nera grapes. Visitors can savor the bold flavors of Salice Salentino, discover the charming wineries in areas like Veglie and Guagnano, and immerse themselves in the local culture through enchanting vineyard tours and tasting experiences.
Salice Salentino is a sub-region of the Salento wine region. It is located in the coastal area between the Gulf of Taranto and the Ionian Sea. The area is known for producing red wines from the Negroamaro grape as well as Rosato and sparkling wine. The region has a long history of winemaking and is mentioned in texts from the 12th century. It is also known for its seafood cuisine and its coastal tourist resorts.
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Salice Salentino is located in the northern part of Lecce Province, where it borders the province of Taranto in Apulia and Brindisi. It is one of the most important wine-producing areas in southern Italy. The area is known for the production of grapes and olives, as well as its beaches, which are mainly used as a natural reserve. There are also many seaside resorts. Salice Salentino also refers to a town in the Lecce province of Puglia.
There are hundreds of small producers in this region and it is one of the most authentic, traditional, and least industrialized wine areas in Italy. The region has a long history, Greeks were some of the early settlers in this area who had an impact on wine. They recognized this as a valuable location after settling in coastal regions. The Romans did the same. Numerous conquerors and migrations took place here. The area gained its DOC status in 1976. It boasts both ancient ruins and vineyards that are scattered throughout the countryside.
The Salice Salentino wine region is in the heel of Italy and covers a total area of 1,950 hectares. The soil conditions in this region are mainly characterized by a calcareous-sandy substratum with clayey components, with part of the land being limestone-clayey. The clay can hold onto moisture, the vines can survive drought-like circumstances too. The long, scorching summers are filled with relentlessly hot sun, and the only escape from the heat is cold sea breezes. Here, the winters are brief, pleasant, and wet. These conditions are ideal for vines to thrive.
The wines of Salice Salentino are among the most highly rated in southern Italy. The reds and rose wines are made from thick-skinned, dark purple Negroamaro grapes which give them a unique, violet hue. The Salice Salentino Bianco is a dry white wine made from Fiano and Chardonnay grapes. The reds of Salice Salentino are well-balanced wines. These wines are full of cherries and fruit flavors. The wines are also acidic, making them perfect for drinking with a meal or on their own.
Salice Salentino is perfect with seafood dishes, especially shellfish such as mussels, clams, or shrimp. It can also be paired with beef and pork dishes. The wine has a medium body that will provide the perfect amount of flavor to the dish.
Pecora al cotturo is a dish that is typically made of lamb, pork, and veal in Italy. It is traditionally cooked with rosemary and garlic, but other herbs and spices can be used as well. The meat is first seared in olive oil on all sides before being braised in red wine with onions and carrots for about an hour. The sauce for the dish consists of tomato paste, white wine, parsley, thyme, bay leaves, salt, and pepper.
Polpette is an Italian meatball dish that is a typical part of Roman cuisine. The meatballs are typically made from ground beef, veal, pork, and bread crumbs. Polpette can be served in many ways. They can be fried or grilled on a skewer and usually served with tomato sauce or bolognese sauce.
Fritto Misto is a fried dish made of seafood, vegetables, and bread crumbs. The dish is popular in Italy and other Mediterranean countries. It can be found in restaurants as well as street food carts. Fritto Misto usually consists of seafood, such as shrimp, calamari, and mussels; vegetables like zucchini, cherry tomatoes, and bell peppers; and bread crumbs such as panko or cornmeal.
A beautiful public space with a wide variety of architectural styles, Piazza Sant'Oronzo is the product of many years of hard work. The city's patron saint, St. Orontius of Lecce, is the source of the name. This historical monument always exudes a pleasant atmosphere.
At the western end of Lecce's ancient town lies a grand archway known as the Arco di Trionfo (Triumphal Arch). The city's historic center's streets are lined with numerous architectural gems, and this building's stunning structure serves as a backdrop. The Arco di Trionfo, also called Porta Napoli, was built in 1548 by Gian Giacomo dell'Acaya, who also constructed the Castello di Lecce.
Look down into the Roman Amphitheater (Anfiteatro Romano) and picture a time when huge crowds would cheer on gladiators, go to plays, and listen to live music. This historic structure is partially hidden beneath Piazza Sant'Oronzo. The Roman Amphitheater was constructed in the second century A.D. when Lecce was a Roman town known as Lupiae. Builders stumbled upon it in the early 1900s.
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