Its origins can be found in the writings of the Latin poet Horace, who described a soup made from chickpeas, leek and sagne. Later in Salento, this type of pasta has spread under the name “Tria” or “Mass of St. Joseph” because suitably prepared to honor the Father’s Day.
A poor but very tasty dish that is already prepared throughout the year. main ingredient is chickpeas and homemade pasta. The secret? A portion pasta is fried in olive oil.
Finally abut unmissable is the traditional Zeppola of St. Joseph, the symbol par excellence of this celebration. The classic recipe requires that zeppole are fried, but surely you can also find them in the baked version. The origins of this sweet date back to the ‘500: in fact, it is said that it was the creation of an Italian pastry chef in Paris, at the request of Catherine de’ Medici.
Find out more in this article written by our chef Gianna!
Zeppole – recipe Gianna Greco
We wait for you in the kitchen Cooking Experience to spend together a fun day in the kitchen, to prepare the traditional lunch menu of St. Joseph!
Together we will taste the dishes prepared, as a family tradition, to celebrate this special day. A unique experience in the world of Salento flavors, that will enrich your holiday, with stories and traditions that speak of daily life related to our territory.