SALENTO
Apartments in Salento
| Photo | Name | Province | Accom. type |
|---|---|---|---|
|
Arca Hotel | Lecce | Hotel |
|
B&B Albachiara | Lecce | BED & BREAKFAST |
|
B&B L' Antico Camino | Lecce | BED & BREAKFAST |
|
Bed & Breakfast dei Messapi | Taranto | BED & BREAKFAST |
|
Holiday apartment Santa Maria di Leuca | Lecce | Apartment |
|
Holiday House Salento Beach | Lecce | Villa |
|
Hotel Hermitage | Lecce | Hotel |
|
Hotel Palazzo del Corso | Lecce | Hotel |
|
Hotel Pand'Amuri | Lecce | Hotel |
|
Relais Sant'Eligio | Brindisi | Residence |
|
Residence Puntacassano | Lecce | Residence |
|
Semiramide Palace Hotel | Bari | Hotel |
|
Tenuta Specolizzi | Lecce | Farmhouse |
|
Villa Hermosa Resort | Lecce | Hotel |
CHOOSE A REGION OF ITALY
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ITALIAN RECIPE OF THE DAY
SBRISOLONA - Sweetmeat of Lombardy
For 6 servings:
- 300 g plain flour
- 200 g corn flour
- 200 g peeled almonds, roughly choped
- 200 g sugar
- 150 g butter or lard
- 2 yolks
- a small glass of Anise seed liqueur or Sasolini
- salt
- butter for the tin
In a bowl or on a clean kitchen surface, mix all the ingredients into the flour, with a pinch of salt. Knead until you obtain a dry crumbly mixture. Butter a round baking tin and drop the dough in small lumps into the tin about 1 inch thick. Bake in a pre-heated oven at 350° F / 180° C / G4 for an hour, remove from th ... continue