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Vieste’s cuisine, just like that of other coastal localities of Gargano, opts for farinaceous foods, garden and wild vegetables, ovine meat and, obviously, fish, shellfish and seafood. Absolutely remarkable are fresh pasta, vegetable soups made with broad beans or beans with wild endive, the “tielle”- pasta, potatoes or vegetables baked in a roasting tin, popular throughout Apulia – and the “pancotto” (cooked bread), prepared with stale bread soaked in wild herb soup.
Garden and wild vegetables have a main role also in second courses, adding aroma and colour to Vieste‘s gastronomy traditional dishes, while fritters dipped in “vincotto”, typical grape, fig and carob-bean scented nectar, are a must for gluttons.
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