Cotognata is made from quince, crossbreed of apple and pear. In the patisseries around the city it is not preserved in glass jars but it is made with a more solid texture and then placed in small pieces in charming wood boxes.
Molti dolci del Salento contengono un ripieno a base di Many desserts are filled with cotognata, come i fruttonisuch as “fruttoni”, agnelli e pesci “pasta di pasta di mandorla e altri dolcetti che allietano le feste nell’arco dell’annomandorla”, and other small pastries used in different festivities during the year. Questa marmellata si presta anche ad '''accostamenti sfiziosi''' e può essere utilizzata anche in piatti salatiThis peculiar jam can be used for culinary experiments, combined with salty products as well.
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