Pugliese Recipe: Stuffed Peppers with Balsamic Pork

This recipe has been gently offered by Gabriella, owner of La Scarpetta blog and a half Italian Pugliese, who is really fond of Italian cooking.
“I spent many summers of my childhood in Italy, where we used to stay with my Nonna in her apartment in central Bari, and my aunties in various locations around Puglia. I really owe all I know about Italian cooking the amazing Italian women I have in my life, including my mother, my aunties and my late Nonna.”

Pugliese Recipe: Scapece Gallipolina

This recipe has been gently offered by Gabriella, a half English half Italian who likes to Mangiare Bene and runs the beautiful blog MangiaBene where she shares her foodie experiences and family recipes.

This dish’s origins lie in its name – Gallipoli. The scapece dates back to medieval times when the town came under siege by various Mediterranean authorities. Inhabitants of Gallipoli took refuge behind the city walls and therefore needed to find ways to prolong the life of some foods.

Pugliese Recipe: The Pasticciotto from Lecce

This recipe has been gently offered by Gabriella, a half English half Italian who likes to Mangiare Bene and runs the beautiful blog MangiaBene where she shares her foodie experiences and family recipes.

A heavenly lemon custard filled pie, this delectable pastry is widely consumed in Lecce the capital of Salento. Best eaten straight out of the oven whilst still warm, a breakfast treat in England, but somewhat of the norm for Italians.

Panzerotti Recipe: the original Puglia’s savory tarts

Panzerotti are a typical dish from Puglia that you will definitely have to try when visiting this region! In the Pugliese capital of Bari, panzerotti are traditionally made for the feast of St. Anthony Abbot on the 17th January. They are made with the same pizza dough and then deep fried for a crispy taste! The filling may vary, but the most popular is a mixture of chopped tomatoes, mozzarella and ham.