“Sottoli Pugliesi” - think pickled veggies in oil. The pearl onions on the far right are actually #Lampascioni - part of the same family, but technicality a “tassel hyacinth”, with a totally different texture/taste (less layers, slightly bitterish). Like shrooms, you don’t want to pick these yourself - they are easily confused for “Autumn Colchicum” which are pretty damn toxic🤯.
Weirdly, they originate in North America, but are now considered typically #Pugliese…

As a digestivo - and boy howdy, did I need one! - liquore d’alloro (bay/laurel liquor). Another very #Pugliese thing, and just about perfect - now I need to find (or make) some 😋

@dieswaytoofast i might be able to find a recipe. Though I think mostly it is: put a handful of clean fresh laurel leaves to steep in alcohol (if you do not have access to 95° proof alcohol, neutral vodka could work) for a month. Add syrup (proportion depending on the type of alcohol used). Let it rest for a week. Enjoy.