Food, Drinks & Traditional Dishes in Lecce

This absolutely iconic oval shaped pastry is the undisputed king of local sweets. It consists of a wonderfully crumbly, lard based shortcrust pastry shell baked until golden brown and stuffed to the brim with rich, dense lemon flavoured custard. Biting into a freshly baked, warm pasticciotto alongside a strong morning espresso is a profound daily ritual for locals. The incredible contrast between the crispy outer shell and the warm, creamy interior is purely addictive.

This deeply satisfying savoury snack is an absolute masterpiece of local street food. It is a thick, round puff pastry disc generously filled with a rich mixture of gooey mozzarella cheese, bright tomato sauce and creamy bechamel, then baked until beautifully puffed and crispy. It is incredibly messy, dangerously hot when fresh, and completely delicious. Grabbing one from a local bakery to eat while walking the stone streets is the ultimate quick lunch or late night fix.

Born out of the need to survive the blistering southern Italian summer heat, this brilliant beverage is a staple in every local cafe. A freshly pulled, intense shot of hot espresso is poured directly over a large chunk of ice and immediately sweetened with a generous splash of thick, sweet almond milk syrup. The result is an incredibly refreshing, highly caffeinated drink with a complex, nutty sweetness. It provides the perfect afternoon energy boost for further sightseeing.

These small, ear shaped pasta shells are the undeniable culinary symbol of the entire region. The rough texture and deeply cupped shape make them absolutely perfect for holding onto rich, chunky sauces. While popular everywhere in the south, the local variation here is typically served in a robust, slow cooked tomato sauce enriched with strong ricotta forte cheese or tiny meatballs. Eating a hearty plate of handmade orecchiette in a traditional local trattoria is a deeply comforting experience.

This incredibly simple yet brilliant dish represents the rustic agricultural soul of the region. It is a hard, twice baked bread ring that is briefly soaked in water to soften it, then generously topped with chopped fresh tomatoes, oregano, salt and a heavy pour of robust local extra virgin olive oil. It was originally the staple food of poor farmers and fishermen due to its long shelf life, but it has evolved into a beloved, highly refreshing summer snack.

These small, incredibly crunchy, ring shaped bread snacks are completely ubiquitous across the city. Baked with a generous amount of local olive oil and often flavoured with fennel seeds, black pepper or chilli, they are intensely savoury and dangerously addictive. You will find them served automatically alongside almost every glass of wine or evening aperitivo. They are also the absolute perfect, lightweight, edible souvenir to bring back home.