The region of Puglia can be neatly split into three zones; the flat north plain and Gargano, the heel known as Salento, and the iconic central zones of Bari and Brindisi.
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!"
An image we would like to share with you to invite you to our region of Puglia for 2013.
We offer a unique itinerary, a guided tour offering the possibility to unite culture, art, history, good wine and delicious food in an intact and still unexplored corner of Italy.
Each tour includes food tastings directly from the producers, relaxing walks around the most popular cities of Puglia and "off-the-beaten-path" itineraries to visit hidden historical treasures, beautiful piazzas and awe-inspiring landscapes that you otherwise would miss.
You can find out more by looking for Experience Puglia in the Guide to Puglia of Delicious Italy or by following the link below.
June in central Puglia means bright colours and rich cherry harvests, especially in the cities of Bisceglie and Turi in the province of Bari. Turi is in the heart of Primitivo DOC wine country, but also knows a thing or two about cherries, not least the 'Ciliegia Ferrovia' or 'Railway Cherry', a strange name for the most cultivated cherry type in Italy.
Certainly large, the name actually originates from around 1935 when the strain was developed from the nut or seed of a tree growing near the railway lines heading south east towards Sammichele di Bari. Hence the name 'Ferrovìa' given by the local people. Carefully looked after the fruit of the original tree became popular with both consumers and cultivators and spread its roots first towards Conversano and Turi.
Turi still remains one of the most important zones for cherry production in Italy, mainly due to the fact that the 'Ferrovia' keeps its freshness for at least a week and is easily exported. The 'Sagra della Ciliegia Ferrovia' in June is held in its honour.
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.
Pane di Altamura Dop is a traditional Apulian bread product from the zone of the Murgia Altamura in the province of Bari. To get an idea as to how long and how much this bread has been part of the Puglia local food culture, the Latin poet Orazio in the 37 BC was hailing it the best bread he had ever eaten.
In an area of Italy more often associated with fish and the sea for the casual visitor, the cultivation of olives is one of Puglia's greatest resources and economic certainties. To the extent that it can claim to be an emblem for the area and indeed most of Italy's mass consumed olive oil originates from the region.
It all started in the 18th century when a young Charles Bourbon proposed a reduction in taxes to the larger landowners in return for their help in cultivating olives. Today, 50 million olive trees exist from those initial saplings. There are around 240,000 farms operating in the sector.
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.
The menu below was sent to us by Rodolfo del Frassino, the owner of trullo Monte Zuzzu. Rodolfo is a professional chef with over 20 years' experience and on request, he will provide you with some typically delicious dishes from the local Apulian cuisine. It features the best seasonal products and a selection of seafood, meat and vegetable dishes to choose from.
Start off with an antipasti, made up of four of the following typical dishes. Desset might be fruit almond cakes. To end a rosolio, a sweet liqueur made from herbs or fruit hand-made by local experts. Our choices are in bold.