The relative geographical isolation of Salento was able to maintain the customs and ancient culinary although often has been the influence of the people who have occupato.Greca frisa is also mentioned by Virgil (the 'canteen' brought by Aeneas and his companions when it landed in Porto Badisco). Greche are 'cudddhure', the 'puddiche' lu 'decline.' The 'gnummareddhi', the 'licurdia' lu 'mbotu', are of Roman origin, and 'cupeta', the sorbet, bottarga, the cakes of almond paste are coming araba.La Salentine cuisine is peasant cuisine, rich in imagination, but of poor ingredients, prepared with that which produces the earth: from herbs cooked in a thousand ways, the pulses, the poor meal, cooked by the fishermen were to save in pignata by the fire prepared for dyeing in large boilers networks close to the sea.
Poor and save the whole wheat flour used for bread baked in stone, to mix the 'sagne 'ncanulate', 'i minchiareddhi', and 'the rich'