Puglia Recipes (21)

Browse our choice of traditional Italian recipes from the region of Puglia. Start with our latest suggestions and updated articles below.


Published in Puglia Recipes

When I was a child we lived in San Vito De Normanni. While there, we ate a local item called (from what I remember) a "Fratelli" or "Fertelli" or something along these lines. It was similar to a calzone but I thinked it might have been fried or the bread was different. It was definitely not a calzone! I have been looking for the recipe now for about five years and have had no luck so far. If you have possibly heard of this please let me know how I can make it. I still dream about them. They are the tastiest meal I have ever had. Thanks so much for your time. T.J.


1 garlic clove, extra virgin olive oil, 1 tin tomatoes, salt, potatoes, handful of flour, chopped fresh basil.

Last modified on 29 January 2016

Carnival biscuits of Putignano

Published in Puglia Recipes

Italian Traditional carnival biscuits recipe from Putignano in Puglia.

The symbol of the Carnevale di Putignano is the mask of Farinella. The name derives from a dish called 'farinella' or 'povele' in local vernacular.

This ancient food from peasant tradition is made with chick pea flour and roasted barley and enjoyed with sauces or fresh figs.



550g of butter, 350g of sugar, 500g of chick pea flour, 500g of barley flour, 4 eggs, 2 egg yolks, grated lemon and orange peel, cinnamon, milk.

Last modified on 03 February 2015

Little ears with sprouts of cauliflower

Published in Puglia Recipes

This orecchiette pasta recipe has been provided by the Masseria Torre Coccaro, Savelletri di Fasano.

Last modified on 30 January 2015

Orecchiette pasta alla Pugliese

Published in Puglia Recipes

Orecchiette alla Pugliese pasta 'ears' traditional recipe from Puglia. Easy and delicious! The video above is of the local women of old Bari, or Bari Vecchia, making their own orecchiette in a setting which must have seen much of the same for centuries.  


500g of orecchiette (ear shaped) pasta ideally fresh, 2 green peppers, 200g of tomato pulp, bunch of fresh basil, olive oil, grated pecorino cheese, salt, pepper, dried hot pepper to taste.

Last modified on 03 September 2014

Cavatelli fresh pasta with seafood

Published in Puglia Recipes

A fabulous seafood recipe from Monopoli which is typical of the culinary tradition of the Puglia coast.


cavatelli fresh pasta, extra virgin olive oil, garlic, parsley, cuttlefish cut in strips, clams, mussels and shrimps.

Last modified on 25 April 2014

Pasta and red shrimps

Published in Puglia Recipes

A linguine shrimp pasta seafood recipe from Monopoli, in the province of Bari, Puglia


linguine pasta, extra vergine olive oil, garlic, parsley, red shrimp, tomatoes cut in cubes, white wine and pumpkin flowers.

Last modified on 25 April 2014

Octopus pie recipe

Published in Puglia Recipes

This recipe has been sent to us by the Hotel Salsello located on the Bari coast in Bisceglie and you can eat it in their fine restaurant.

The full title of the recipe is 'octopus pie with potatoes and celery with salmon escalope marinated with citrus fruits served on wild rocket leaves'.


200 gr steamed octopus (remove its gelatinous substance and cut it in pieces), 300 gr potatoes cooked with peel (wash and mash them with a fork), little dill bunch and minced parsley, 4 slices of marinated salmon, tomato rinds dried in oven, orange and lemon pulp, salt and pepper, traditional balsamic vinegar of Modena, 100 gr extra-vergin olive oil.

Last modified on 18 May 2012

Orecchiette pasta with turnip tops

Published in Puglia Recipes

The 'orecchiette alle cime di rape' is one of the most popular and simple recipe from Apulia, the 'orecchiette' pasta are also called 'strascinati'.


4 yellow peppers, 500 gr. of Apulian orecchiette, 1 kg. of turnip tops, 3 garlic cloves, 1 pickled anchovy red pepper ( or black pepper), 1/2 glass of extra virgin olive oil

Last modified on 14 March 2012

Mostaccioli biscuit recipe

Published in Puglia Recipes

'Mostacciolo' comes from the Latin word 'mustaceus' meaning similar to mosto' and was a popular sweet in Roman times. Even Cato had his preferred recipe, a sort of focaccia prepared with sweet wine and laurel leaves.

There are numerous versions across south Italy, but expect to taste almonds, lemon and cinnamon. This version orignates from Puglia and is known locally as 'mestazzule'.


500g cooked figs ' cotto di fichi', flour, 4 eggs, 100g toasted and chopped almonds, cinnamon, 200g sugar, 2 lemons.

Last modified on 23 February 2012

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