What to eat in Puglia

What does it mean to eat in Puglia?

Holidays in Puglia and the desire to savor the Apulian goodness is not lacking…what can you eat in the splendid days spent in this beautiful land?
Savoring its typical dishes means “enjoy” also the flavors and traditions of this wonderful land.

What to eat in the land of Puglia

In Puglia it is forbidden to talk about diet because it is the region par excellence of ancient recipes, the famous ones “grandmother's recipes“, of products at km 0 and everyone the most genuine foods that he can churn out from his kitchens.

Let's find out, from North to south, which are the tastiest and most loved foods of Puglia:

• the olive: is therePrivileged aperitif of the Apulians. They can give up everything, but not to an olive. E’ also used in sauces to give more flavor to something already excellent of its own;
• l’oil: l’“Apulian gold” it is inevitable on Italian tables. E’ ideal for seasoning all types of dishes: from “simple” bruschetta with legume soups and sauces;
• the focaccia: high, soft but crunchy. Cherry tomatoes, sale, a sprinkling of oregano and a drizzle of oil: season and bake. One of those traditional flavors that it is impossible to give up;
• the pane: a wonderful perfume that comes from Apulian ovens in every self-respecting dawn. Homemade bread baked in a wood oven: soft interior and crunchy crust. To eat with cherry tomatoes and oil, with stronger flavors such as ricotta forte or with acquasala. You eat everything from Apulian bread: seeing is believing!;
• the frise: the frisa is a symbol in Puglia. E’ almost become a food of the UNESCO heritage so much is known all over the world for its goodness: cooked in a wood oven, it is fragrant and very crunchy;
• i taralli: the Apulian taralli have several flavors, starting from the traditional ones, we move on to many others…with pizzaiola, with onion, with fennel, with chilli, with potatoes, with turnip tops, to burnt wheat, with cereals, also sweets, etc…taralli in Puglia are a must that cannot be missing on the table but also in the bag…the place where they are is indifferent because in Puglia every moment is the right one to eat them: the saying that always ends up in Puglia is worthless: “To tarallucci and wine!”;
• the orecchiette: those of “grandmother”…those with taste “spectacular”! Handmade with love…that indestructible love that is also put into making orecchiette…in many “sauces”: the important thing is that they are on the Apulian tables especially on Sundays…up to ask for an encore!;
• i panzerotti: fried or baked is a “duty” eat it! Puglia is well represented by this delicacy…The fried one has an extra taste: precisely the “fried” which is not comparable to anything in the world! Unforgettable for the Apulians but also for tourists. And certainly how could you resist a heart of pasta with stringy mozzarella? A real pleasure!;
• the “cupeta“: these are ground almonds, sugar, lemon cooked in the oven and then coarsely chopped. He was preparing for special occasions but, today, has become the protagonist of village festivals: there is no stroll among the stalls that does not lead to savoring this tasty dessert;
• the wine: a pleasure intense as is a wine from Puglia. Excellent to accompany aperitifs, hot or sweet meals: to be enjoyed frozen for “forget” any dispute.