Food itinerary in Taranto
Tarantine cuisine is a tale of the two seas and the land: the famous mussels of the Mar Piccolo, raw seafood, the street food of the alleys, the cheeses of the Itria Valley and the Primitivo di Manduria. This itinerary is a journey through the authentic flavours of the city and its territory.
Il percorso tappa per tappa
The mussels of the Mar Piccolo
📍 Mar Piccolo
Start with the queen of the Tarantine table: the black mussel of the Mar Piccolo, farmed for centuries in the inner lagoon. Discover its story before tasting it.
Scheda completa →Raw seafood in the Borgo
📍 Borgo Umbertino
The ritual of raw seafood: freshly caught mussels, sea urchins, oysters and prawns, in a seafood trattoria in the city.
Scheda completa →Street food in the Old Town
📍 Island of the Borgo Antico
A tasty stroll among the alleys: sgagliozze (fried polenta), bread and frittura di paranza to eat on the street.
Scheda completa →Flavours of the Itria Valley
📍 Martina Franca
The second day among the hinterland's flavours: Martina Franca capocollo and Cisternino bombette, in the heart of the Itria Valley.
Primitivo tasting
📍 Manduria
A fine finale along the Primitivo Wine Route, with a cellar tasting of the territory's most famous wine.
Dove mangiare lungo il percorso
- Seafood trattorias of the Borgo — Taranto: mussels and raw seafood
- Ready grills of the Itria Valley — Cisternino, Martina Franca: bombette and capocollo
- Primitivo cellars — Manduria: guided tastings
Consigli utili
- The Taranto mussels are at their best in the months with an 'r': September to April.
- Always book cellar tastings in advance.
- Try raw seafood only in reliable places, where freshness is guaranteed.
Altri itinerari
Domande frequenti
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