Puglia's climate, characterized by mild winters and long, dry summers, has favored the development of prosperous agriculture.
In fact, we find rich areas from the Tavoliere plains, mainly cultivated with cereals, to the Lower Murgia where there is great productivity of olive trees .
In addition to agriculture, Puglia's coasts are characterized by a thriving fishery that runs along the region's more than 800 km of coastline, which is divided between the Adriatic and Ionian Seas.
Another noteworthy production is the breeding of mainly sheep, which is concentrated above all in the Gargano and Alta Murgia areas.
The most common and typical products of Apulian cuisine are vegetables and pasta, along with fish, all seasoned strictly with the ever-present extra virgin olive oil.
Among the most popular vegetables in Puglia are turnip tops, broccoli, cauliflower, peppers, tomatoes, aubergines, courgettes, broad beans, beans, and onions.
Dishes of the Apulian culinary tradition
Some examples? Fava beans and chicory accompanied by black olives and fresh or dried vegetables (such as peppers) create a delicious thick soup, called 'ncapriata or also Apulian fondue , precisely because all the vegetables are mixed together and it's impossible to distinguish which are raw and which are pickled.
But the most famous soup of Apulian cuisine is perhaps the minestra maritata made with chicory, escarole, celery, fennel, lard and grated pecorino cheese.
Or even pancotto , a completely plant-based preparation with broad beans, artichokes, fennel, chicory and aromatic herbs that make it unique, specifically mint and oregano.
A typical custom of the region is to stuff vegetables and stuff them.
The peppers are rolled in a filling of anchovies, capers, pine nuts, raisins, and parsley; the tomatoes are stuffed with a mixture of breadcrumbs, grated Parmesan cheese, eggs, and oil.
Apulian pasta recipes
Pasta is a must-try, a typical dish throughout Italy, which takes on different shapes and names depending on the location.
In Puglia the most popular are orecchiette , served above all with turnip tops , laganelle (small lasagna) and minnich (maccheroncini al ferro, also typical of neighbouring Basilicata).
As Italian culinary tradition dictates, pasta comes in various shapes and is preferably seasoned with legumes ( especially chickpeas and grass peas) or vegetables (especially cauliflower, broccoli and, of course, turnip greens).
Puglia's wheat production is rich and abundant, making it a popular choice for semolina bread. The most famous is undoubtedly Altamura bread , which has held the DOP (Protected Designation of Origin) mark since 2003.
High-quality flour is also used to make pizzas, focaccias, and calzones, often filled with vegetables or cheeses like caciocavallo, and then olives, tomatoes, anchovies, onions, or mackerel, baked or fried (in the case of panzerotti).
Apulian fish-based recipes
Even the fish caught along the coast is treated in different ways, trying to best enhance its flavor.
The most common are oysters, seafood, and molluscs, which we often find on Apulian tables in the form of soups, main courses such as fried foods, stews, or stuffed mussels, and pasta sauces.
For example, in the Taranto area, a typical menu item is Taranto-style mussel soup , cooked with garlic, chilli pepper and tomato.
In Bari, however, you can easily find the tortiera barese , more commonly known as the famous rice, potato, and mussel dish! It's made by layering the ingredients and cooking them until all the liquid is gone: mussels, zucchini (optional), potatoes, onions, and tomatoes.
Apulian meat-based recipes
And what about meat? Puglia's immense culinary variety also includes many traditional meat-based dishes.
Lamb, much appreciated in these parts, is prepared in various ways and recalls the historical period in which a large part of the Apulian population was employed in sheep farming.
Lamb carbonara is prepared in a very simple but tasty way: place the piece of meat on a baking tray covered with straw paper and bake until cooked.
Also noteworthy are the humble dishes such as marro , a dish made from the intestines and offal of lamb or goat which are cooked on a spit or rolled with lard and pecorino cheese in lamb or goat nets and cooked in the oven.
Apulian cheeses and desserts
Cheeses and dairy products are a must: burrata, caciocavallo, ricotta, pecorino and many others are enjoyed on their own, as aperitifs or used in the preparation of other dishes.
Ricotta and almonds form a winning duo and thus become the basis of many desserts, often accompanied or sweetened with vin cotto , the classic concentrated must.
Ricotta is also breaded and fried or used to prepare a cassata or to fill special desserts such as apostles' fingers.
What are apostles' fingers ? A typical Apulian dessert made by whipping egg whites into thin pancakes, which are then filled with a ricotta, sugar, and cocoa filling.
Apulian almonds are also used to prepare the famous white marzipan of Gioia del Colle .
Other traditional sweets are the Apulian ciambella, the scarcelle , the chiacchiere , the bocconotti and the cartellate , enjoyed during the Christmas period.
