Salento on a Plate: Sagne ’ncannulate and Tria

I love cooking the traditional dishes of my Salento heritage — a simple cuisine made with humble ingredients, yet full of flavor. I enjoy preparing recipes that have been passed down for generations, such as trianata, a baked dish with homemade long macaroni and potatoes, or lu sciuscellu, an ancient recipe of ricotta, egg, and bread dumplings. I always include beloved classics like eggplant parmigiana, potato focaccia with blistered tomatoes, sautéed turnip greens (“rape 'nfucate”), ciceri e tria with crispy fried pasta, and sagne 'ncannulate with slow-cooked pork in tomato sauce. Seasonal vegetables, strictly locally sourced, play a central role in many of my dishes — from fava bean purée with wild chicory to meatballs, either fried or in sauce. Desserts are also steeped in tradition: from my grandmother’s cookies to pasticciotto cake, not to mention tiramisù, torta mimosa, and all the typical sweets of our festive celebrations.