When talking about Apulian cuisine, it's sometimes difficult to think of the connection with vegan cuisine, as the former is mainly made up of seafood, fish-based dishes, and locally produced dairy products.
Apulian cuisine, linked to traditions and family recipes, is the main reason why it has become a true symbol of Puglia over time, as well as a strong point.
However, today there is an increasing tendency towards other types of recipes and novelties, and vegetarian and vegan cuisines have made their way into the region.
Many restaurants have opened specifically for this type of cuisine, while others have revised their menus. Some agritourisms and farmhouses also offer tastings of vegan products made with authentic, local ingredients. These are often also available online and can be purchased anywhere in Italy, along with tasting kits and recipe suggestions.
A mix of tradition and innovation characterizes the recipes that are revisited or partially modified: a classic like the potato, rice, and mussel tiella, for example, is presented without mussels in the vegan version.
Other traditional dishes, such as orecchiette with turnip tops and focaccia barese, are either not revisited, or they try to make the most of the vegetables in their dishes, allowing you to savor their authentic flavor.
Alongside the hesitant, there are many more curious people who, despite not being vegan, embrace the novelty and want to discover these new recipes and these new versions, to see their beloved cuisine from a different perspective.