In this region sea and land coexist and marry themselves in the kitchen so like in the lanscape: olivos, viti, and grain grow thriving in the fertile plains and the sea offers its fruits long 800 kilometers of coast: the typical dishes more known are the "lampascioni", the orecchiette with the tops of turnip, the gratinate mussels, the "pittule" (gnocchetti fried of pasta and of bread) and inevitable the "burrata" fresh cheese composed from a puff pastry of shooting pasta spinning of cream and frayed mozzarella. Simple and genuine tastes, perfect example of mediterranean cooking that can be tasted also distant from the place of origin, here where.
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via Cesare Battisti 4, Lecce (LE)
 
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Jeune fille rousse (Jeanne Hébuterne), 1918 Modigliani and the Montparnasse Adventure
On 22 January 1920 Amedeo Modigliani was taken, unconscious, to the Hôpital de la Charité in Paris and died there two days later at the age of only 36, struck down by the then incurable disease of tubercular meningitis that he had miraculously managed to survive twenty years earlier.
Grotta Bianca The Caves of Castellana
A travel indoors of the most italian karst structure did not expolred from the man, three kilometres between caves and abysses from the mythological and fantastic names.
Ostuni: frantoio ipogeo - Fototeca APT Brindisi Land of Brindisi
Land of Light, Land of History: various for resources and peculiar characteristics, and endowed with a natural identity and a common substratum linking up the coast and the hinterland ones, the people living on the gentle hills and those living in the towns, sweetly spread on the plain of Brindisi.
 

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