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.

Roast pork and asparagus

Published in Puglia Recipes

The full title of the recipe is 'Roast pork loin with new potatoes and asparagus with bacon'.

Last modified on 23 December 2010

Province of Brindisi

Published in Puglia Itineraries

The Brindisi tourism authorities describe their territory as: 'a land kissed by the sun, a territory generous in nature, art and history, a beautiful coast, made to measure for holidaying, whether you prefer to laze on the beach or follow new paths where you can discover caves, castles, cathedrals, rock dwellings, trulli and old manor houses'.

Last modified on 06 December 2010

Masserie of Puglia

Published in Puglia Itineraries

Along with the conical white trulli, another of Puglia's characteristic country buildings is the 'masserie'.

They are a type of communal housing which allowed the rural community to live and work in autonomous groups.

Last modified on 25 November 2010

Roseto Valfortore

Published in Puglia Itineraries

One of main appointments in the life of Roseto Valfortore is the throwing of the bread event or 'Lancio del pane' every final Sunday of May. The event is a procession in honor of Saint Filippo Neri, the patron of Roseto.

Last modified on 25 November 2010

Holy Sanctuaries of Santa Maria di Leuca

Published in Puglia Itineraries

The oldest and most venerated holy sanctuaries in Puglia can be found in Salento, right at the heel of Italy. The most venerated of all can be found at the most extreme point of the heel at 'finis terrae' or present day Leuca.

Last modified on 25 November 2010

bruschetta with tomato

Published in Puglia Recipes

Simple recipe for a Mediterranean bruschetta, toasted bread with tomatoes

Mussels au gratin

Published in Puglia Recipes

The recipe below is typical from Salento traditional cuisine and it is taken from the recipe book Il Gusto del Tacco, recipes from Salento by Anna Maria Chirone Arnò, ed. Il Raggio Verde, 2010. The book also features marinated anchovies, Pasta baked in the oven Leccese style, Bread rolls with black olives / with tomato and onion, “Orecchiette” with wild broccoli heads and so on.

The writer, Anna Maria, also runs cookery courses in Puglia which are focused on the Mediterranean Salentine food culture which is based on olive oil and simple ingredients.

Last modified on 01 September 2010

Stuffed aubergines

Published in Puglia Recipes

We thank the Hotel Restaurant Colle del Sole in Alberobello for this simple recipe with fresh aubergines. Variations also add to the mixture tomatoes, capers, olives and anchovy fillets

Last modified on 31 August 2010

Onion Calzone

Published in Puglia Recipes

A well made calzone is a meal in itself and comes as close to a Cornish pastie as we have found in Italy.

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