Puglia is known as the breadbasket of Italy. It’s the source of 80 percent of Europe’s pasta and much of Italy’s fish; it produces more wine than Germany and more olive oil than all the other regions of Italy combined. It’s famous for olives (from Cerignola), almonds (from Ruvo di Puglia), dark juicy tomatoes (often sun-dried), cime di rapa (turnip tops), fava beans, figs (fresh and dried), cotognata (a moulded jam made from quince) and for its melons, grapes and green cauliflower. The influence of Puglia’s former rulers is still evident in the region’s food. Like the Greeks, Pugliesi eat lamb and goat spit-roast over herb-scented fires and deep-fried doughnut-like cakes steeped in honey; and like the Spanish they drink almond milk, latte di mandorla.

The most distinctive local pasta is orecchiette, ear-shaped pasta that you will still see women making in their doorways in the old part of Bari. Look out, too, for panzarotti alla barese, deep-fried pockets of dough stuffed with tomato or prosciutto and ricotta. Otherwise, there is a marked preference for short, stubby varieties of pasta, which you’ll find served with peppers, cauliflower and cime di rapa.


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