Puglia is very easy to locate: it is the heel of Italy’s “boot.” This month, we take you to this amazing region.
There are a multitude of reasons to visit Puglia: nature, history, ancient ruins, trulli (traditional Apulian dry stones), incredible beaches, and, of course, food and wine. Each town you visit will boast a new variety of culinary traditions.
A DELICIOUS CUCINA POVERA
As with many regions in the south, Puglia’s cuisine is a “cucina povera:” delicious, but made with simple and fresh ingredients. Puglia is an agricultural region, characterized by its fertile soil. Puglia’s star ingredients include extra virgin olive oil, tomatoes, chickpeas, and seafood. Puglia is also a major wine-producing region, such as the world-famous Primitivo wine.
Let’s start our food tour of Puglia from the capitol: Bari.
BARI AND ITS “LITTLE EARS”
Bari is the capitol city of Puglia. Not only is it an important hub in southern Italy, but it is also a beautiful place full of historic sites. Don’t miss Bari vecchia, home of the Basilica of San Nicola and Bari’s Cathedral. But let’s not forget that we’re here to eat. When in Bari, you have to try the city’s most typical dish: Orecchiette con cime di rapa. The name of the pasta, orecchiette, alluded to its shape, reminiscent of “small ears.” It’s a super tasty dish that includes chopped broccoli rabe, pecorino cheese, and pieces of sausage.
ITALY’S VERY BEST BREAD: ALTAMURA
Altamura, in the center of Puglia, is a small, quaint city. It flaunts a beautiful cathedral, churches, and historic streets. But there is one thing that makes Altamura really famous: fabulous bread. Altamura bread is made of durum wheat, and has a soft crust. It is usually round in shape, with a simply magical flavor...Italians love good bread!
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