Gallipoli

Day 1: Old town, market and the sea

Ease into Gallipoli’s rhythm by starting where land meets water. Today is about the Centro Storico’s alleys, the Mercato Ittico’s theatre of freshness, and a first taste of Salento’s seafood traditions.

• Morning: Slip into a forno for a pasticciotto and coffee, then cross to the mercato ittico by the castle just after 8–9am; watch the shouted auctions and try a couple of oysters or sea urchins opened on the spot. If you’re tempted by crudo, choose a busy stall or reputable pescheria bar and eat immediately.
• Midday: Do the “you buy, we cook” at an eatery beside the market or grab a coppo di paranza from a friggitoria; pair with a glass of local rosato. Tip: many kitchens pause mid‑afternoon and the old town is a ZTL—park outside the walls and walk in.
• Afternoon: Wander the ramparts to Spiaggia della Purità for a swim or a gelato; duck into cool churches and tiny courtyards when the sun is fierce. Spring brings wild asparagus on menus; autumn has fantastic octopus and squid.
• Evening: Aperitivo on Lungomare Galileo Galilei, then a traditional dinner in the Centro Storico (try antipasti della casa, a seafood primo, and remember to order a contorno separately). Book ahead in summer and dine after 9pm; in winter look for hand‑painted signs for ricci di mare or ask for polpo in pignata.

Day 2: From boat to table, then countryside flavours

Today blends the city’s seafood obsession with a taste of Salento’s fields and vines. You’ll sample modern takes on classics, then head inland where cucina povera shines.

• Morning: Join a short fishing‑harbour stroll and pop into a low‑key crudo spot attached to a pescheria for gamberi viola or scampi with just olive oil and lemon. Ask “Cos’è fresco oggi?” and let the catch guide you.
• Midday: Lunch by the water at a contemporary spot like AMU Fish Restaurant & Store for a refined crudo platter or light pasta; vegetarians can lean on seasonal salads and grilled vegetables. Tip: sustainability is a hot topic—consider lesser‑known local fish when offered.
• Afternoon: Drive or taxi 10–20 minutes inland to an agriturismo for olive‑oil tasting and a stroll among olive groves; book ahead, especially on weekends. If you prefer ceramics, detour to a bottega to pick up a tiella (traditional baking dish) for a useful souvenir.
• Evening: Choose the port‑area “pick and cook” experience (e.g., selecting your fish at the counter at Silocco) or a casual trattoria for zuppa di pesce. Finish with an amaro del Capo; cappuccino after dinner is a no‑go—order an espresso.

Day 3: Day trip bite, baroque sips and festa vibes

Round off with a short foodie excursion and a slow Gallipoli sunset. Depending on season, you might catch a sagra or the buzz of carnival time, but the table is always the star.

• Morning: Early risers can revisit the fish market for a last look at the haul, then snack on a rustico leccese from a bakery. If seas are calm, squeeze in a quick swim before the midday heat.
• Midday: Taxi 15 minutes to Galatone for a set‑menu, seasonal lunch at a chef‑led spot like Gustavo (no printed menu; book ahead; allow ~€30 plus taxi). Alternative in town: a puccia shop for warm bread stuffed with burrata, tomatoes and olive tapenade—perfect beach fare.
• Afternoon: Siesta time or a gentle amble through the old town’s artisan shops to stock up on olive oil, friselle and taralli; drop into an enoteca for tastings of Primitivo, Negroamaro or a crisp Salento rosato. Autumn travellers: look out for vendemmia events and cellar doors.
• Evening: Time a sunset walk along the bastions, then a finale dinner—order ciceri e tria or orecchiette with cime di rapa if you want to pivot to “frutti di terra.” In summer, check nearby towns for sagre; in winter, seek sea‑urchin pasta or simply scapece from a stall for a true Gallipolini send‑off.

By Air

• Brindisi (BDS – Salento Airport) – approx. 85 km. Driving: 1–1 h 15 min. Pugliairbus shuttle to Lecce (40–50 min), then FSE regional train or bus to Gallipoli (about 1 h 10–1 h 30). Car hire and private transfers widely available.
• Bari (BRI – Karol Wojtyła Airport) – approx. 200 km. Driving: 2–2 h 30 min. Train from Bari Centrale to Lecce (Trenitalia Frecce/InterCity/Regionale, 1 h 40–2 h 15), then FSE train/bus to Gallipoli. Pugliairbus also runs Bari airport–Lecce services (around 2 h).

By Train

• Nearest hub: Lecce (served by Trenitalia high-speed Frecce, InterCity and regional trains from Rome, Naples, Bari and beyond).
• Lecce → Gallipoli: FSE (Ferrovie del Sud Est) regional trains via Zollino; typical journey 1 h 10–1 h 30, roughly hourly (reduced frequency on Sundays/holidays).
• Main stations: Gallipoli (central, for the old town), plus seasonal/beach stops such as Gallipoli Baia Verde and Lido San Giovanni.
• Tickets: Long-distance via Trenitalia; local FSE tickets available at stations, machines, authorised bars/tabacchi and the Trenitalia app. Validate paper tickets before boarding.

By Bus

• Lecce ↔ Gallipoli: FSE and STP Lecce provincial buses (about 60–90 min), useful when train times don’t align, especially evenings/holidays.
• Airports: Pugliairbus connects Brindisi and Bari airports to Lecce City Terminal; change there to FSE train or bus for Gallipoli.
• Long-distance coaches: Seasonal/direct services to Gallipoli may run (e.g., FlixBus); otherwise, most routes go to Lecce with an onward local connection.

By Car

• Lecce → Gallipoli: SS101 dual carriageway, 30–40 min.
• Brindisi → Gallipoli: SS613 to Lecce then SS101, around 1–1 h 15 min.
• Bari → Gallipoli: A14/E55 then SS16/SS613/SS101, roughly 2–2 h 30 min (A14 is tolled; SS roads are toll-free).
• Parking/ZTL: The old town is a limited-traffic zone; park outside the centre. Expect paid street parking and lots on the mainland side; spaces fill quickly in summer.