Exploring Puglia's Culinary Heritage

Characterized by its 'cucina povera' tradition, Puglia's culinary scene prioritizes simplicity and local ingredients. Dishes reflect historical foreign influences and the region's agricultural bounty, with olive oil as a cornerstone.

Puglia is Italy's largest producer of olive oil, with ancient trees dotting the landscape. The oil is central to cooking, adding flavor and richness to dishes. Puglia's extra virgin olive oil is celebrated worldwide.

Altamura, in Puglia, is renowned for its PDO-protected bread. Using durum wheat, this bread is dense, earthy, and has a crunchy crust. It complements the region's dishes, absorbing rich sauces and flavors.

Puglia's extensive coastline yields a diverse seafood selection. Crudo di mare (raw seafood) highlights the fresh catch. Octopus, mussels, and sea urchins are staples, often served simply with lemon and olive oil.

Orecchiette pasta, resembling little ears, is a Puglian speciality. Traditionally handmade, it's often served with 'cime di rapa' (broccoli rabe), anchovies, and a dusting of hard, salty ricotta cheese.

Puglia's cheeses, like burrata and canestrato pugliese, are artisanal marvels. Burrata, with its creamy center enveloped in mozzarella, is a luxurious treat. Canestrato pugliese, a sheep's milk cheese, is savory and perfect for grating.

Cartellate, traditional Puglian Christmas cookies, are spirals of dough fried and then soaked in vin cotto or honey. Their unique shape is said to resemble the Baby Jesus' swaddling clothes.