In the local gastronomy one of the most important element is the bread, it’s the star of several dishes that give the perfect idea of local gastronomy culture, as the “bruschetta” of bread, with tomatoes, cut raw onion, oregano and olive oil, or traditional “bruschetta” with olive oil and rubbed garlic on the bread. The traditional appetizers come from the sea. A “must” is row fishes like anchovies with lemon juice on. In Ester time it is typical start the meal with “bene ditte”, hard boiled eggs, salami, cheese and slices of orange. The bread is the star when we talk about soup too. “Pancotto”, for example, is bread boiled in a soup of local green like roquette, long onion, black olive etc.
An other important good about the soups is local chicory with broad bean puree, or the “minestra maritata”, where “scarola”, local chicory, celery and fennel seeds are cooked in meat broth with fried bacon and ground pecorino cheese on the top. Typical Easter menu is thistle with lamb and eggs.
Naturally, also the pasta - particularly the home made pasta - is fundamental in local gastronomy: we suggest “cicatelli” pasta with fresh tomato, olive oil and ground ricotta cheese. Tradition says the greens must be cook with short pasta like cavatelli, strascinati (they are kind of better known orecchiette). You can cook them with wild fennel, potatoes, roquette, broccoli, cabbages, asparagus and tomatoes.
Most of the main courses with meat sauce are made with lamb meat: troccoli (long home made pasta) or orecchiette (short home made pasta) are very delicious with lamb ragout sauce or with lamb in “cutturiello” way (typical of Rignano Garganico). Cutturiello way means lamb boiled only in water, and than add garlic and olive oil. We want to suggest “ciammaruchelle” too. They are small snails found in the fields after rain; you can enjoy them with fresh tomato or garlic and crushed fresh mint. The lamb meat gives delicious opportunities to second course too.