Agnello al cartoccio: lamb chops baked in paper or foil with lampasciuoli and olives.
Bocconotti: half-moon shaped pastry shells flavored with Marsala and filled with cream and jam and baked.
Carteddate: ribbons of pastry dough flavored with Marsala rolled and fried in olive oil and topped with honey and cinnamon; purciduzzi are similar.
Cavatieddi con la ruca: pasta shells with cooked rocket greens, tomato and pecorino.
Ciceri e tria: chick peas and noodle soup.
Cozze alla leccese: mussels baked with oil, lemon and parsley.
Gniumerieddi: skewers of lamb or kid innards with slices of salt pork, pecorino and bay leaves grilled over the coals of a wood fire.
Melanzane alla campagnola: eggplant sliced, grilled and served with olive oil, chopped garlic, basil and mint.
Melanzane ripiene: baked eggplant hollowed and stuffed with its chopped pulp, tomatoes, breadcrumbs, capers, olives, anchovies.
Incapriata: thick soup of fava beans mashed with bitter chicory.
Orata alla barese: gilt-head bream roasted with potatoes, garlic, grated pecorino.
Orecchiette con cime di rapa: ear-shaped pasta shells with turnip greens, garlic, chili peppers.
Ostriche alla tarantina: Taranto oysters breaded and baked with olive oil and parsley.
Seppie ripiene: small cuttlefish baked with a stuffing of chopped mussels and squid, capers, breadcrumbs, grated pecorino.
Tiella di cozze: mussels baked with rice, potatoes, tomatoes, onions, grated pecorino.
Zuppa alla tarantina: peppery soup of shellfish with grouper, eel, prawns and cuttlefish simmered with tomatoes and served with toasted garlic bread.
