WHAT TO EAT

Homemade Orecchiette pasta, grilled meat and fish specialities. But also seasonal vegetables, dairy products, cheeses, baked products and typical sweets: Apulia's cuisine is a true triumph of authentic flavours and tastes of tradition.

Lose yourself to the slower pace of the countryside, among agri-museums and educational farms, delighting the palate with world-renowned genuine products, guaranteed by quality labels and presided over by Slow Food.

ORECCHIETTE WITH BRACIOLE

The iconic dish of the Apulian culinary tradition. The orecchiette pasta are prepared by simply using semolina, salt, water and served with turnip tops or with the tasty braciole sauce, which are beef or horse rolls or horse cooked for at least six hours in tomato sauce. A dish that brings back grandma's traditions and big family feasts.

FRISELLE PUGLIESI WITH TOMATO AND ANCHOVIES

Made with durum wheat semolina, wholemeal or barley flour, the friselle are tasty savoury bread buns, oven baked twice. Soak in water and season with oil, fresh cherry tomatoes, anchovies, artichokes and lampascioni onions, are a healthy and genuine dish loved by all the gourmets.

BARI-STYLE FOCACCIA

It is difficult to resist the scent of this typical bakery product of Apulia. Crunchy on the edges and deliciously oily, the bari-style focaccia is prepared with a dough made from remilled semolina, boiled potatoes, water, yeast and salt, seasoned with fresh tomatoes or olives of the Bari area. To be enjoyed strictly warm to savour the full fragrance.

RED PRAWNS OF GALLIPOLI

The red prawns of Gallipoli are highly sought after by shellfish lovers . Thanks to their consistency and taste more delicate than the common prawns, they are a very valuable species. Boiled in water, seasoned with spices or cooked in a pan with oil, chopped parsley and garlic, are a delight to be experienced.