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.
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.
Founded by the Greeks in the ninth century BC, the fortifications and fortress walls we see today can trace their foundations to medieval times when they were built to resist marauders and pirates. Today, they welcome tourists drawn to the extraordinary charm of the old port village, grottoes and the Gargano National Park. Do visit the Cathedral which is a splendid example of Pugliese architecture from the 10th century AD.
Vieste, has exemplary soil and plenty of sunshine and this combination makes for prolific conditions for producing fresh local produce such as artichokes, arrugula, fava beans, cauliflower, fennel, eggplant and tomatoes. They all appear in the classic Puglia regional cuisine as does orecchiette pasta, often called Recchie or Recchietelle in the town preapred with broccoli rabe, one of the most famous dishes in the region.
The town is also a good place to view the tradiitional trabucco or ancient fishing platforms made of pinewood along the coast from Peschici, Vieste and Pugnochiuso. The large net is actually the trabocchetto which uses the currents of the water to trap the fish.
The archipelago of the Tremiti Islands is a marine reserve in the Apulian Adriatic Sea off the coast of Gargano, province of Foggia. The islands of San Domino, San Nicola and Caprara can each be described in turn as 'green', 'rough' and 'wild'.
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.
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.