Puglian Gastronomy

An ingredient of Puglia’s most famous dish, orecchiette con le cime di rape. This vegetable has a slightly bitter taste and is mainly eaten during winter, often as a simple side dish. 

After olives and grapes, figs are the third most important product grown in Puglia. Ripening towards the end of August, they add an extra sweetness to the end of summer. You can find figs in desserts, but also in main courses and traditionally go very well with capocolli. 

Lampascioni are one of the most ancient and characteristic products in Puglia. They are used in many traditional dishes, and like cime di rapa they are slightly bitter. You’ll find fresh ones between January and March. 

A typically summery fruit that is best eaten on its own or in a salad. You can also find them in first course, together with celery and fennel. This type of melon is sweet and fresh and has been grown in Puglia for centuries. 

Known by many names - zucca centenaria, patata spinosa, lingua di lupo, melanzana spinosa – this vegetable grows with thick, soft spines and contains a large single seed when ripe which has a sugary taste. It’s best served marinaded in oil or fried like a cutlet. 

Fichi d’India – or prickly pears – add an exotic feel to some parts of Puglia where the thrive, such as the Gargano promontory or in certain parts of Salento. The trunks are so hardy that they take root in almost any type of soil. 

These red tomatoes are a specific Puglian variety. They grow with very little water and due to this have a very intense flavour. Thanks to their hardy skins and the way they are grown in “bunches” they do not go bad over winter, so they can be used all year round, making especially good tomato sauce. 

These mushrooms grow in abundance in Puglia, especially in Salento, Murge, Valle d’Itria and Gargano. Their flavour is unique as it is tasty but balanced, adding depth to dishes without overpowering them. 

The most well-known local product, born from ancient traditions, and made with top quality materials. The unmistakable flavour of this salame is thanks to the long marinade and to the smokey aroma with thyme and oak bark that’s typical of the Valle d’Itria. 

The colours of these carrots make them truly special. Orange, light yellow, deep yellow and even violet. They are often called violet colours from Polignano. 

A symbol of Salento! These are delicate and crunchy pastries in an oval form with crème patissière in the middle. Sometimes the filling even has added dark cherries! 

Pasticciotto Leccese

Altamura bread is a DOP product and is a symbol of the rural culture in Alta Murgia. The recipe for this crunchy bread has remained the same for centuries: wheat, yeast, salt and water. 

This is a traditional sweet treat eaten during the Christmas period in Puglia. Cartellate (or carteddate) are in the shape of small crowns made of flour, oil, and wine which are fried and then served with honey or wine. Crumbly, crunchy and aromatic. A true delight. 

Fresh Puglian dairy products – really fresh indeed – are only found in Puglia itself. Not trying them is a sacrilege! Do you know the difference between burrata and straciatella? Burrata is the case in which the creamy and soft straciatella is held. Best served with some good Puglian bread and olive oil. 

Taralli are the perfect snack when hungry, and are perfect as an afternoon pick me up or for an aperitivo. Taralli are savoury biscuits cooked in the oven and are particularly well known in Puglia. Traditionally hey are flavored with fennel seeds, but there are many other options. 

Crunchy and crumbly crispbreads, friselle are served with tomatoes, extra virgin olive oil and fresh basil leaves. An ideal dish in summer; quick, fresh, and tasty.