What to Eat in Puglia! The Paradise for Foodies!

Burrata: Unique local cheese made from buffalo milk mozzarella filled with soft curd and cream and has the shape of a pouch.

Orecchiette: Ear shaped handmade pasta. Usually served with broccoli leaves and garlic and with ricotta cheese, tomatoes and small meatballs.

Zuppa di cozze alla Tarantina: Steamed fresh mussels with garlic, onions, tomatoes, hot peppers and white wine.

Sagne ‘ncannulate: Hand made pasta cut in thick long spiralled long stripes. Served with homemade tomato-cheese sauce.

Ostriche Arrosto: An oyster dish speciality of Puglia. Fresh oysters grilled with parsley, oregano, breadcrumbs, olive oil and lemon juice.

Sott’ olio: Pugliesi preserve their vegetables like eggplants, artichokes in a special way. The vegetables are put in jars with virgin olive oil, vinegar, onions, peppers for many months. When ready they accompany antipasto plates perfectly.

Riso, patate e cozze: Similar to Spanish Paella only with mussels, rice and potatoes. No other seafood is used. A speciality from the area of Bari.

Friselle: Very dry hard bread sometimes with a hole in the middle baked in a stove oven. Topped with olive oil, cut tomatoes, basil, and olives. Cacioricotta Pugliese cheese on top makes it delicious.

Taralli: Small crispy bread bites, in a circular shape eaten as a snack like crackers. Sweet with sugar or savoury with garlic, black pepper or chilli.

Focaccia ripiena: A delicious sandwich with focaccia bread, usually stuffed with mozzarella, parma and fresh vegetables.

Puddica: Bread dough mixed with mashed potatoes and then made as a flatbread. Baked like pizzas with tomatoes and seasoning.

Pizzette: Small pizzas topped with fresh cherry tomatoes and cheese. Also, ingredients for full-size pizzas can be used.

Il Rustico: A dish impossible to find anywhere else except Puglia. Is sealed and baked like a calzone but made with puff pastry. The stuffing differs from town to town. Best choice is Rustico with béchamel sauce, mozzarella, and fresh tomatoes.

Tiella di verdure: Fresh local vegetables are used for this dish such as potatoes, tomatoes, courgettes, eggplants, pepperoni, basil, oregano, onions, olive oil, salt, and pepper. Casserole baked and topped with mozzarella cheese.

Pasticcioto: Flaky pastry with custard filling. Fruit can also be used for the filling. Ideal for breakfast with a nice cup of Italian coffee.

And for Drinks…

Light wine used nearly on everyday basis by the locals.

Primitivo di Manduna
Full-bodied strong red wine with black fruit flavours and a touch of spiced velvety texture, ideal with grilled beef, lamb, game or mature cheese.

“Es” Primitivo di Manduria
The wine has a dense inky-black colour with cedar, dried spices and balsamic aromas.

“Per Lui”
A 15% alcohol level wine produced entirely of Negroaramo grapes. It has a dark, deep nearly black colour.

“17” Gioia del Colle DOC Primitivo
An organic wine with a dense juicy texture, a long-lasting, smooth, touch of spice finish with 16.5% alcohol.

More about Italy