Grated on pasta, like the cacioricotta, added to meat sauce or spread on canapés, like the strong ricotta,cheese produced in Puglia are a versatile and tasty food. In the past, it was used as good of exchange between the shepherds, many of whom lived in the country and the fishermen, who lived barricaded, due to the assaults of the pirates, in little fortified towns on the sea. For many centuries, indeed, the coastal territory was not inhabited by anyone but herds of goats and sheep from which the typical cheese is produced.

Many things have changed since the Pugliese oil, due to its high acidity level, was only used to light lamps. Today, thanks to the accuracy of the production techniques, the Salentine olive groves represent an important economic resource. Since during the summer in this geographical area temperatures can reach 40°, "drop by drop" cultivations were introduced last year, while squeezing goes on with the traditional equipment. The aftertaste of the product of this land is slightly hot, with a delicious flavour, to be consumed raw on salads and fish or grilled meat.

The working of terracotta is an old art in these parts: the ancien population of Mossapi used to work it, thanks to the fact that the clay comes from one of the superficial layers of the Salentine subsoil (underground). Still today, the small artisan industry works terracotta by hand with the classic lathe, preparing the product in the traditional firewood furnaces. The reduction is much more varied and can find and used for domestic purposes (vases, amphorae, earthen pots, pots, plates, glasses and cups) these objects and terracotta ornaments finally decorated by hand. But "Cuccume" is a dish for eating together and is prepared in the typical Lecce stone. Commonly called Lecciso is a sort of tender sedimentary stone, of white colour, easily moulded. Together wih the hardest and crude carparo, it has constituted a column carrying the Salentine artisans.