The Foods You Must Try in Lecce
- Angela Youngman
- Dec 24, 2025
- 2 min read
Lecce is at the heart of Puglia, on the heel of Southern Italy. Over the centuries, numerous ethnic groups—Greeks, Romans, Normans, and Arabs—have influenced the development of its rural cucina povera.
Taralli: Puglia’s Crunchy Signature Snack
Taralli are found everywhere you go. More than just an appetizer, these bite-size rings of dough are served with wine, appear in breadbaskets, and make the perfect savory snack. Boiled and then baked, they develop a crunchy, slightly brittle texture.Flavors range from classics like fennel and black pepper to onion, pepperoncini, cheese, or newer blends such as chilli or turmeric with ginger.
Rustico Leccese: The Mid-Morning Pastry
Wait until around 10am for breakfast and try ˜, available in pastry shops throughout Lecce. Made with two circles of golden puff pastry filled with tomato, mozzarella, and béchamel, these pastries are best eaten piping hot straight from the oven.It’s common to find morning queues of locals seeking their favorite bakery for this indulgent treat.
Pasticciotto: Lecce’s Iconic All-Day Pastry
These glossy, oval shortcrust pastries come with fillings like pistachio, amarena cherry, chocolate, or the traditional vanilla custard. Variations include sweetened ricotta, jam, or gianduia cream.Top spots include Crem Lecce on Via Giovanni Marconi and Caffè Alvino in Lecce’s main piazza.
The Legend Behind Pasticciotto
According to local legend, pasticciotto was created in 1745 in Galatina by pastry chef Andrea Ascalone. Trying to recover from failed recipes, he combined leftover dough and fillings into small “messes”—pasticciotti. He gifted them to a priest, and to his surprise, they became an instant sensation. The Ascalone family’s shop in Galatina still sells what many consider the best pasticciotto in Puglia.
Fruttone & Copeta: Lecce’s Other Sweet Classics
A variation of pasticciotto, fruttone looks similar but features preserved fruit fillings like quince or pear, topped with almond paste and coated in dark chocolate.Pasticceria Natale on Via Salvatore Tinchese specializes in fruttone and copeta—a crunchy, warm mix of almonds, honey, and melted sugar.
Orecchiette: The Soul of Cucina Povera
Orecchiette (“little ears”) is Lecce’s most traditional pasta, usually served with turnip greens, cime di rapa, garlic, olive oil, anchovies, and pepperoncini, then topped with toasted breadcrumbs. It can be enjoyed hot or as a cold salad.
Frisa (Frisella): Lecce’s Classic Street Food
Frisa is a twice-baked barley bread that becomes rock-hard to prolong shelf life—a perfect example of cucina povera. Before serving, it’s dipped in water and topped with fresh vegetables for a refreshing, rustic bite.
Caffè Leccese: Lecce’s Signature Almond Coffee
End your tasting journey with the famed caffè leccese. Served separately as a cup of espresso and a glass of almond syrup over ice, you pour the coffee into the glass and stir. The result: a sweet, refreshing drink ideal for hot summer days.
