The cuisine of Puglia, the heel of the Italian boot, is much more than just a collection of recipes: it is a journey through the flavors of the Mediterranean, an experience that tells the story of a land and its people . I was born and raised in Puglia, and from an early age I learned to love the authentic flavors of my homeland. Watching my grandmother and mother prepare traditional dishes ignited a passion in me, which over time turned into a dedication to cooking. That same passion now leads me to share the flavors of Puglia through my cooking and my webshop.

Basic ingredients in the cuisine of Puglia

The ingredients of Puglia cuisine are fresh, authentic and the epitome of the Mediterranean diet:

• Wheat and Flour : The basis for fresh Puglia pasta, like the famous orecchiette or cavatelli , and bread like the bread from Altamura or Laterza, known for its crispy crust and soft interior.
• Extra Virgin Olive Oil : There is not a Puglia dish that is not refined by extra virgin olive oil , the cornerstone of the region, which makes every dish special.
• Vegetables : Local vegetables such as turnips, chicory, tomatoes and aubergines are always present in Puglia dishes, often accompanied by legumes.
• Legumes : Broad beans, lentils, and chickpeas are key ingredients in soups and side dishes, and steal the spotlight in dishes like fave e cicoria .
• Fish and Seafood : Puglia's coastline offers a rich selection of fish and seafood, which add the flavor of the sea to many traditional dishes.
• Simple Meat Dishes : Bombette, liver on skewers and sausages represent the simplicity of Puglia cuisine. Meat, often lamb, pork or beef, is prepared with care to bring out the flavors.

Famous dishes of Apulian cuisine

1. Orecchiette with Turnip Top : Orecchiette , a symbol of Puglia, is served with turnip tops, anchovies, garlic and chili. A dish that captures the essence of the region.

2. Broad Beans and Chicory : A humble but flavorful dish where pureed broad beans are served with cooked chicory (or puntarelle) and a drizzle of extra virgin olive oil.

3. Panzerotti : Crispy on the outside and cheesy on the inside, panzerotti are a classic of Puglia street food, filled with tomatoes and mozzarella.

4. Bombette, Liver on Skewers and Sausages : A trio of grilled flavors. Bombette are pork rolls filled with cheese, while liver on skewers and sausages complete the rustic flavor experience.

5. Rice, Potatoes and Mussels : A baked stew that skillfully combines rice, potatoes and mussels, typically from the Bari area.

6. Tubettini (or linguine) with Mussels : A classic recipe from Taranto, where short pasta ( tubettini ) or linguine are cooked together with fresh mussels, tomatoes and garlic, creating a dish that smells of the sea. See the picture :)

7. Stuffed Mussels : The mussels are stuffed with a mixture of breadcrumbs, garlic, parsley and cheese, and then cooked in tomato sauce.

8. Focaccia Barese : With cherry tomatoes, olives and oregano, this focaccia is soft and flavorful, perfect as a side dish or snack.

9. Brasciola : Beef rolls stuffed with cheese and parsley, slow-cooked in a rich tomato sauce, often served with pasta.

10. Cheeses: Puglia is famous for its cheeses, especially mozzarella, burrata and stracciatella (strips of mozzarella in cream)

Geographical influences on Apulian cuisine

Puglia's geography, with its extensive coastline and inland hills, has had a profound influence on the region's cuisine. The coasts along both the Adriatic and Ionian Seas offer a rich variety of fish and seafood, which are the main ingredients in many dishes, such as tubettini with clams and rice, potatoes and mussels .

Inland, the fertile plains and hills are perfect for growing wheat, vegetables and olives, which provide the key ingredients for fresh pasta and olive oil, both staples of Puglia cuisine. The hilly areas are also ideal for livestock farming, from which come meat dishes such as bombette , liver on skewers and sausages.

Historical Influences on Puglia Cuisine

Apulian cuisine is a fusion of flavors that reflects many historical influences. The Greeks, Romans, Byzantines, and Spaniards have all left their mark:

• The Greeks : They introduced olive oil and wine, which are still the basis of many Apulian dishes.
• Byzantines and Turks : They influenced the use of spices and cooking techniques, such as frying.
• The Spaniards : They introduced ingredients such as peppers and eggplants, which have become essential in the local cuisine.

Apulian wines

Puglia is not only a land of great food, but also of great wines. The region's warm and sunny climate is perfect for growing rich and flavorful grapes, which produce full-bodied and intense wines, known all over the world.

• Primitivo di Manduria : A robust and intense red wine with notes of ripe red fruits, perfect with meat dishes such as bombette and brasciola .
• Negroamaro : Another great Pugliese red wine, with a dry and tannic flavor, ideal for roasts and aged cheeses.
• Nero di Troia : An elegant and deep wine, often served with meat and game dishes.
• Rosato del Salento : Fresh and aromatic, perfect for fish and seafood dishes.

The Puglia wines are the perfect complement to the region's dishes, and their distinctive and full-bodied character enhances the robust and authentic flavors of the local cuisine.

The cuisine of Puglia is a true journey through the authentic flavors of the Mediterranean, where simple ingredients meet rich traditions. Growing up in Puglia allowed me to discover and love this cuisine from a young age, and today I share it with the same passion with anyone who wants to taste the essence of my land.

From fresh fish dishes to grilled meat dishes, from legumes to seasonal vegetables, every bite of Puglia cuisine tells a story of tradition, land and love of good food.

Buon appetito!