Trattoria Peccato di Vino
Tucked into a vaulted stone room just off the cathedral square, Peccato di Vino has been feeding locals and discerning visitors for years with an unapologetically short menu built around whatever arrived from the fishing boats and market that morning. The ciceri e tria — crispy fried pasta with chickpeas — alone is worth the trip to Otranto.
What to Order
Start with a mixed antipasto of local burrata, sun-blushed tomatoes and sea urchin bruschetta if it is on the board — the ricci di mare here are harvested from the waters just offshore and served simply on toasted local bread with a thread of olive oil.
For a primo, the ciceri e tria is the defining Salentine pasta dish: half the pasta is boiled, half fried until golden and crunchy, then tossed together with slow-cooked chickpeas. It is humble, deeply satisfying and rarely made as well as it is here.
The Wine List
The restaurant takes its Primitivo and Negroamaro seriously — both are indigenous Pugliese grapes that produce bold, sun-soaked reds that pair magnificently with the rich, olive-oil-heavy local cooking. Ask the owner for a glass of local Primitivo di Manduria and let him guide the pairing.
Portions are generous and prices are honest by any standard: a full three-course meal with house wine typically comes to €25–35 per person, making it one of the best-value serious meals in the old town.
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