To discover Vieste and the Gargano also means getting to know its simple cuisine based on homemade pasta. Omitting the Orecchiette, which are now the symbol of traditional Apulian cuisine in the world, the cheeses of the area are also peculiar, made with Gargano goat milk and Podolica cow. The cheeses of ancient tradition ( cheese, cacioricotta and scamorza) are highly appreciated for their unique flavor.
Vieste con Gusto: what to eat in Vieste, food and wine guide
We offer you a typical Viestana autumn recipe, simple and genuine, in which the local culinary tradition is enhanced by the gastronomic excellence of the Gargano.
At the foot of the Umbra forest, at Tenute il Mandrione, Ambrogio and Graziana will accompany you to discover the Gargano and its products with a fascinating journey that starts from afar.
In full Mediterranean tradition, Vieste also offers great fish dishes and seafood such as Stuffed squid, the troccoli with cuttlefish sauce , local fish soup, 'o ciambott.
The union of the cults of fresh pasta, typical cheeses,extra virgin olive oil olive, spices and typical vegetables make the cuisine of Vieste very tasty and genuine.
Excellent, as in all of Puglia, are the proposals for "street food". In addition to the inevitable Apulian panzerotti (crescent-shaped fried pizzas), we also find the paposce (sandwiches made with pizza dough, cooked in the oven and stuffed with typical ingredients).
An excellent choice to take to the beach is the Pugliese pizza, a focaccia cooked in a pan, with cherry tomatoes and garlic.
Asparagus, sun dried tomatoes, capers, lampascioni, wild rocket, seasoned with the gold of this land "extra virgin olive oil", with an intense and unmistakable flavor, they are in fact a side dish to the flavors of the area.
Among the characteristic culinary products of the traditional cuisine of Vieste and the Gargano are mentioned, in addition to the inevitable bruschetta: the orecchiette with tomato and cacioricotta and turnip greens, strascinati with salted anchovies and breadcrumbs, troccoli with chickpeas, cavatelli with squid, stuffed aubergines and peppers, artichokes stuffed with fresh peas.
As for desserts, the most famous are the k'lustr (cartellate fried and covered with honey and almonds), which are mainly prepared with Christmas.