Immature melons from the local varieties have been eaten in Apulia for centuries, as a substitute for cucumber. They are eaten raw in a salad, without any dressing or with just a pinch of salt. The most commonly used varieties are Carosello and Barattiere, both of them belonging to the Cucumis melo species. The different varieties are often named after the colour of their epicarph, their shape or the name of the area they have been selcted in and brought on with cultivation.Carosello melon is now produced in the provinces of Lecce (where it is also cultivated in glasshouses), Brindisi, Taranto and Bari.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.