Raw seafood, orecchiette, pettole and DOC wines: the flavours of the city.
The sea on the table
Mussels, sea urchins, octopus and catch of the day lead the way, raw, grilled or in traditional sauces. The fish market tells the city better than any guide.
Country tradition
Orecchiette with turnip tops, pulses, garden vegetables and extra virgin olive oil tell of peasant cooking. Pettole, fried dough balls, are a festive ritual.
The wine
Brindisi DOC wines are mainly made from Negroamaro, intense reds and rosés that pair well with seafood and land dishes.
