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Curated by Mariano Pallottini
The province of Taranto is found in the Puglia region of Italy, which is the region that forms part of the heel of Italy’s boot. [...]
Seafood is a speciality in Taranto, and there are a huge number of excellent seafood restaurants throughout the region, many of which are family run, traditional Italian eateries. The most common meat on the menu is lamb, as elsewhere in the south: here it’s cooked Greek style, over a spit and scented with rosemary. Most of Italy’s fish comes from the coast, and specialities include roasted oysters with oil, lemon, garlic and marjoram, sea bream, and mussel and potato soup. Much seafood is eaten raw, with sardines, prawns and cuttlefish featured heavily.
Orecchiette (meaning ‘little ears’) pasta, made from flour and water, can be found everywhere in Puglia and it is not uncommon to see women sitting out in the street and making it during the day. This is teamed with sauces made from the abundance of vegetables grown locally. Much of Italy’s pasta is produced from the wheat fields of Puglia, as is excellent olive oil and vast quantities of sun-dried tomatoes. Taranto produces many varied wines, from red to white to sparkling wines, such as white Terra d’Otranto and Bianco di Train and reds, such as Castel del Monte Rosso. A wide variety of very sweet fruits round out the menu: grapes, oranges, and the famous clementines of the Gulf of Taranto. [...]
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