More than just wines, Puglia offers many agricultural products, among which extra virgin olive oil plays a key role. The local cuisine is often defined as peasant food, “cucina povera” because of the strong relationship with the rural culture.
Influenced by the ancient past, when a woman’s day was divided between the harvest and the daily management of the house, restaurant owners have rescued and enhanced quick and very simple traditional recipes like “pancotto” (made of stale bread) and “cecamariti” (based on leftover ingredients).
The inland is a triumph of horse, pig, wild boar, and podolian cow, usually grilled in traditional wood ovens and served straight from the butcher shops (called “ready stove”) in the Murgia area. Among the meats, the delicious Capocollo of Martina Franca (cured pork meat) is a standout. Also renowned are cheese and dairy products like: mozzarella of Gioia del Colle, burratina of Andria, podolian caciocavallo of Gargano, the precious Canestrato of Corato an pecorino of Maglie.
More than just wines, Puglia offers many agricultural products, among which extra virgin olive oil plays a key role. The local cuisine is often defined as peasant food, “cucina povera” because of the strong relationship with the rural culture.
The local cuisine is often defined as peasant food, “cucina povera” because of the strong relationship with the rural culture. Influenced by the ancient past, when a woman’s day was divided between the harvest and the daily management of the house, restaurant owners have rescued and enhanced quick and very simple traditional recipes.
This typical dish from the Puglian city of Gallipoli has a truly refined flavour and aroma. Ingredien...
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A variation on the classic dish of spaghetti or linguine with mussels, this is one of Puglia’s traditi...
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A variation of the famous “Agnello alla Murgiana”, which also contains “lampascioni”, this “tiella” is...
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Ingredients (serves 4):Lamb: 1 leg of lamb about 2 kg salt and ground pepper 5 g chopped ...
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Strong distinctive flavours mingle but are not superimposed. Ingredients (serves 4) : 350 g orecch...
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Orecchiette is Puglia’s most typical pasta. This variety is made using a special flour of toasted whea...
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This dish makes a succulent starter, or a main dish when served with toast. In either case, bread is a...
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Grass peas are pulses similar to chickpeas, but with a sweeter flavour, more like peas. For centuries ...
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Chickpea soup is hearty and full of flavour, a dish with the aromas of the past. Ingredients (serves...
Read moreHistory, legend and recipes come together in these narratives of Puglia, which reveal the roots as some of the greatest icons of the region have their roots in the rural world.
Living History in Puglia means not only re-enactments with weapons, battles and knights on horseback, bu...
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Alliances are made at the dining table, but can also be broken by one glass of win...
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The trulli are small stone houses with cone-shaped roofs, and their origins go back to the...
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Once upon a time, only a few decades ago, every activity of our daily life involved terracot...
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