The kitchen pugliese is characterized above all for the relief given to the subject before, both of earth and of sea, and for the fact that all the ingredients are note finalized to exalt and not to alter the tastes base of the used products.
Insofar all the vegetables of season will be found, from the top of turnip to the green cabbage, to the thistle, to the peppers, to the eggplants, to the artichokes, all the vegetables, from the beans to the lentils to the cicerchies, to the faves, to the red Onion of Acquaviva of the Sources and all the products of the sea, particularly of the Adriatic; these last ones have a particular characteristic that distinguishes them, in consequence of the particular pasture that is recovered along his/her coasts, and from the springs of sweet water that are unloaded in sea, and that they serve to reduce the brackish one, but not to alter its perfume. Besides, even if there are some common dishes, the recipes vary from province to province, and sometimes, from city in city, so for example the recipes typical of the provinces in Bari, Brindisi and Taranto, you abandon on the sea, they are not equal to those practiced in the province of Manner, hillier, and of Lecce, more terragnas.

So many are the recipes that this kitchen introduces, that it has then a particularity that distinguishes her/it from the others, to offer flat different in relationship to the different seasons, so that during the seasons mildest, that is in spring and in the summer, preference is given to the vegetables and the fish, while in the other ones the vegetables predominate, the pasta done in the seasoned house with various juices, alone or combined to the vegetables or to the fish.
The most typical dish is that of the "Auricles to the meat sauce of meat", whose recipe is by now spread in all the cookbooks, but the are not less known"Auricles with the tops of turnip", her "chicory with the purea of fave", and those that connect the territory to the Mediterranean as the "Cavatelli with the mussels", the "Risotto to the fruits of sea", the "Octopus to the grate" or the rice to the oven to the barese also called rice, potatoes and mussels. Among the dishes typical of the Salento there are the "municeddhi", the involtinis with interiora of lamb (variedly denominated), the "ciceri and tria" and the "bits of horse" to the juice.

Considered the variety and the beauties of our region the Bed and Breakfast Villa Tonia of Fasano it recommends you the following itineraries and the points of great tourist, cultural and naturalistic interest.