The Monti Dauni is the hilly zone of Puglia in the province of Foggia which borders three other Italian regions; Abruzzo Molise and Campania. Notable international newspapers and magazines are always looking for the last 'undiscovered' part of Italy, but this zone might just be it. Delicious Italy was invited there as a guest of the Chamber of Commerce of Foggia as part of the SIAFT (Southern Italy Agrifood and Tourism) opinion leader trip.

Not only did we go, we did the whole trip by 4x4 off road vehicles, such is the terrain which remains off limits to the casual tourist. After taking the provincial road from central Foggia and passing Lucera, first stop was Pietra Montecorvino (pictured above) to pick up the Mayor. But more about the majestic castle and tower later. We then proceeded to Celenza Valfortore.

Delicious Italy has been to the Gargano promontory in north Puglia, province of Foggia, on two occasions. The first was a short 2 day trip organised by the parish in Rome with a pilgrimage to San Giovanni Rotondo, where we stayed, and further short visits to Monte Sant'Angelo for the Sanctuary of San Michele Arcangelo, and the Abbey of Santa Maria di Pulsano.

The second trip was courtesy of the SIAFT (Southern Italy Agrifood and Tourism) invitation we received in June 2011. But with one big difference, the visit this time was by light aeroplane over the whole Gargano zone. For the record, the flight track list was the following:

Monopoli sits tranquilly overlooking the Med much as it must have done when it was part of the Marine Republics of Amalfi and Venice between the 11th and 15th centuries. It is not diifficukt at all to imagine how it must have been 500 years ago.

Head straight to the small port, or Molo Vecchio, where the traditional fishing boats still shore up for the night and marvel at the recently restored 'golden' walls of the castle which contrast spectacularly with the blues of the of the sea and sky. This and the surrounding fortifications date from 1552.

Orignally part of ancient Peucezia, Monopoli enjoyed important influence over the territory south of Bari following the destruction of Egnazia. Also worth a visit is the Abbey Castle of Santo Stefano three kilometers south east of Monopoli. Here the Vie Traiana and Minucia arrived at ancient Diria. Do take time to see the Museum of 'Vases from Egnazia'.

Lampascioni or 'vampagioli' are a type of seasonal onion in Puglia which were once always prepared during carnival in certain areas of the region. Now, because onions are available throughout the year, the tradition has faded somewhat but they still make a tasty addition to the table.

We have discovered two ways of preparing them. The first is as a 'sweet and sour' dish; the second dipped in fig 'vincotto' or mulled fig wine. This is roughly how to do both:

SWEET AND SOUR LAMPASCIONI

Firstly, clean and wash the onions well. Shake them to remove all the drips then coat in flour and a beaten egg.

Next, fry them in boiling extra virgin olive oil. Once done, place the cooked onions on a serving dish which has been previously sprinkled with sugar.

Finally, squeeze lemon juice over the onions. Serve cold after at least three hours.

There are over 350 bread types in Italy of which 250 are readily available. We have listed around 100 below from Lombardia to Sicily.

SOUTH ITALIAN BREAD

CAMPANIA

Pane del pescatore, Pane di Padula, Pane cafone, Pane con i cicoli, Pizza, Taralli, Puccelto rustico, Tòrtano

PUGLIA

Pane di Altamura, Rota, Sckanata

BASILICATA

Pane di Matera, Pane di Rivello, Varone, Pizze ripiene, Ciambelle, Ciambelle a otto, Ficcilatidd

CALABRIA

Frese, Pane di castagne, Filone, Cuddurra, Buccellato

SICILY

Pane di Monreale, Pane e birra, Cucciddatu, Pane e pasta dura, Bukë

SARDINIA

Pane carasau, Pane con gerda, Civraxiu, Moddizzosu

One culinary adventure per day. Such is life in Puglia, a beautiful region with hundreds of miles of coastline surrounding this peninsula which accounts for its wealth of seafood, greater olive, grape and wheat production than any other region in Italy, and a host of indigenous pastas, cheeses and meats. Join us and like all our clients, you will say "I have never tasted better or fresher food!"