Apulian cuisine, often called ‘cucina povera’, celebrates simplicity and fine local ingredients. In Santa Maria di Leuca, ultra-fresh fish and seafood take centre stage, tied together by olive oil.
A typical meal may start with antipasti such as frisedde, then handmade pasta. Land and sea meet on the plate. Local restaurants, often overlooking the harbour, pair dishes with Negroamaro or a fragrant rosato.
