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The flavors

“Lu sule lu mare e lu ientu”
Villa Elia's recipes

Stuffed Zucchini Flowers Villa Elia

Serves 4

  • 12 zucchini flowers
  • 2 boiled potatoes
  • 1 handful of grated pecorino and 1 handful of grated parmesan
  • 1 tablespoon marjoram
  • breadcrumbs
  • olive oil
  • 1 egg

Stuff the zucchini flowers with the mashed potatoes, marjoram, cheese and the egg. Sprinkle with the breadcrumbs, olive oil as needed and place in the oven until golden.


Serves 6

  • 1 kg sword-fish (one piece)
  • oil, salt, lemon

Place the sword-fish on an oven tray. Don't add anything and make it go for 10 minutes at 200° and for another 10 minutes at 180°. If you wish you can add a little olive oil and some aromatic salt.

Pittule of Salento

Serves 6

  • 500 gr white flour
  • 400 ml water
  • 12 gr fresh yeast
  • olive oil
  • ½ tablespoon salt

This is a classic recipe from Salento, easy to make, quick and tasty, it can be served warm as a starter. Sift the flour into a bowl. Melt the fresh yeast with some warm water and add it to the flour. Add some salt in the remaining water and pour it in the bowl, while kneading. As soon as the mixture is soft and sticky, cover it with cling film and leave it rising for about 2 hours. When the mixture will be twice the volume, heat some olive oil in a pan and when it will be very hot take a spoonful of mixture and put in the pan. Once golden it is ready and you can remove it from the oil. Use some kitchen paper to absorb some of the grease and serve warm. You can also serve them adding olives, capers or zucchini.

Sea urchin spaghetti

Serves 2

  • 300 gr spaghetti
  • 1 tin of sea urchin pulp
  • olive oil
  • finely cut parsley
  • black pepper

If you find yourself by the sea, look for sea urchins sellers and get a tin of their pulp. Take a large pan, add a generous amount of olive oil and half of he sea urchins pulp. Heat it without making it fry. In the serving bowl place the second half of the pulp. Cook the spaghetti al dente, pour half a glass of their cooking water in the pan with the oil and the pupl, drain the spaghetti and then place them in the pan, cooking them on a very low heat. Move everything to the serving bowl, add the finely cut parsley and black pepper. Toss well and serve.

Polpo alla pignata

Serves 4

  • 1 kg and ½ octopus
  • 4 potatoes
  • 250 gr tomatoes
  • 2 carrots
  • 1 celery stalk
  • 1 onion
  • 3 bay leaves
  • ½ glass white wine
  • olive oil

The pignata is an old terracotta pot with a particular shape. It was traditionally used to cook legumes. If you don't have a terracotta pot you can easily use a normal pot. Clean the octopus and cut it into medium size chunks and leave it on a side. Cut the carrots, the celery and onion and saute gently with some olive oil. Add the octopus and the bay leaves. After 10 minutes simmer with white wine until reduced. Add the potatoes, the tomatoes (previously cut), low the heat and cover with a lid. Leave slow cooking for about an hour.