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| − | + | Pizzo is a bakery product used in all the area of Salento. Smelling like bread it contains agricultural products, such as vegetables, olives and tomatoes. | |
| − | + | Recipes change according with the town. The pizzo from Lecce has a round shape, not too big, filled with onions, tomatoes and black olives. Sometimes to these ingredients it is added some chilli. | |
| − | + | Pizzo is perfect to be used as a starter or to enjoy an Italian aperitivo with a good glass of wine. Pizzo can be prepared as well in smaller rounded shapes, to be better tasted during an aperitivo as finger food. It is very tasty if eaten warm when it just came out from the oven, but it is still tasty when cold. A reached recipe of pizzo is done adding a mix of minced zucchini and cappers. | |
| − | + | [[File:LECCE Pizzi.jpg|400px]] | |
Versione attuale delle 12:10, 2 feb 2016
| Pizzo/en | |
|---|---|
| Comune | Lecce |
| Tipologia | Tradizioni Culinarie |
Pizzo is a bakery product used in all the area of Salento. Smelling like bread it contains agricultural products, such as vegetables, olives and tomatoes.
Recipes change according with the town. The pizzo from Lecce has a round shape, not too big, filled with onions, tomatoes and black olives. Sometimes to these ingredients it is added some chilli.
Pizzo is perfect to be used as a starter or to enjoy an Italian aperitivo with a good glass of wine. Pizzo can be prepared as well in smaller rounded shapes, to be better tasted during an aperitivo as finger food. It is very tasty if eaten warm when it just came out from the oven, but it is still tasty when cold. A reached recipe of pizzo is done adding a mix of minced zucchini and cappers.
| Pizzo/en | |
|---|---|
| Comune | Lecce |
| Tipologia | Tradizioni Culinarie |
Profumo di pane e delizie della terra, come olive e verdure. Il pizzo è un prodotto da forno tipico di Lecce, molto usato in tutto il Salento con piccole variazioni nella ricetta e nel nome.
Il pizzo leccese è un pane non molto grande schiacciato a base di farina bianca, impastato con cipolle, pomodori e olive nere. Spesso i fornai propongono anche la variante con peperoncino.
Perfetto come antipasto o per accompagnare un aperitivo, il pizzo viene preparato anche in forme molto piccole per assaggi sfiziosi. È ottimo caldo appena sfornato ma anche gustato a temperatura ambiente. Una ricetta “arricchita” prevede l’aggiunta all’impasto di zucchine e capperi.