Puglia's cuisine is an explosion of flavors and colors, thanks to the freshness of the land's produce, a land with a mild climate and lush vegetation that has made Mediterranean cuisine its strong point.
Apulian cuisine is famous for its Taralli , ring-shaped baked goods whose dough is made with flour, water or wine, oil, and salt, so just a few simple ingredients that create a delicious product!
Not to forget the delicious Apulian focaccia . Focaccia is one of the most well-known products and has ancient origins; in fact, there isn't just one recipe or version. The dough is often made with re-milled semolina or other flours, salt, water, and extra virgin olive oil, and can be combined with boiled potatoes for added softness. It can be topped with tomatoes, mozzarella, olives, and more, and is baked in the oven.
Another unmissable Apulian product is the Homemade pasta , a centuries-old tradition passed down from generation to generation. Here too, the ingredients are few and simple: water, semolina or durum wheat flour, and salt. There are many types of fresh pasta: orecchiette (so called because their shape resembles a small ear), cavatelli, strascinati, maritati, and many others. Homemade pasta is the undisputed star of Sunday lunch in Puglia; just think of orecchiette with turnip tops, strascinati with tomato sauce, or cavatelli with mussels.
A precious and essential element in many traditional dishes is extra virgin olive oil , also known as "Puglia's gold." In Puglia, harvesting olives and producing oil is a true ritual, a ritual with roots in antiquity.
The olive harvest begins in mid-October and continues until December/January, using large nets to drop the olives. The harvested olives are then taken to the mill, where special machinery is used to produce and bottle the oil.
There are different varieties of Apulian extra virgin olive oil depending on the production area, but one thing is certain: this yellow gold is the fruit of love for the land and these centuries-old trees.
Oil is definitely an essential element in Apulian gastronomy.
A must for the Apulian culinary tradition is the Grilled meat . You can choose from any type of meat, but there are some traditional specialties you absolutely can't miss, such as bombette, capocollo, liver rolls, and much more... perhaps paired with a delicious glass of local wine, perhaps a Primitivo or a Negroamaro. The selection of Apulian wines is also vast thanks to the abundance of vineyards.
Most of the grill restaurants are located in the eastern area of Bari, in Cisternino, Martina Franca, Ceglie Messapica and Locorotondo.
Every town in Puglia offers unique and delicious dishes. Puglia's culinary tradition is incredibly rich, thanks to its fertile land and mild climate. Try it and believe it!