Here we are with another classic of the Italian cuisine, the Eggplant Parmigiana. This is a true “homemade” recipe offered by Anna, our affectionate reader and authentic Pugliese, a great expert in the kitchen with any doubt!
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.”
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.
This is typical Italian recipe that cannot be missed in your list of dish to try. The pesto is a sauce that comes from Genoa, in the Liguria region of northern Italy, indeed is often called pesto genovese.
If you have some basil in your garden, you could use it to make this famous sauce, which simple consists of basil, garlic and walnuts blended with olive oil and Parmesan cheese.
The well known arrabbiata is a hot and spicy tomato sauce that is used in so many Italian dishes. Normally this sauce is served with penne pasta, but today we present you a recipe made with orecchiette, a typical pasta from Puglia, so called for its shape that reminds of a little ear. Due to the small number of ingredients required, this sauce is pretty inexpensive and very quick to prepare. However its taste is indubitable. If you don’t believe it, let’s try it!
This is a rustic pie, very easy and quick to prepare. An excellent alternative to the heavier versions with cheese and cream. It can be served either hot or cold, as main course along with a soup or as starter served in slices. You can unleash your creativity and add some additional ingredients to make it more tasty and colorful, such as fresh or dried tomatoes, gorgonzola cheese, sweetcorn.
This is a typical recipe from Puglia, in particular from Bari, indeed this focaccia is called barese. Every time is perfect to enjoy it and it can be served hot or cold. As main meal you can eat it along with some cheese, cured mix or salad. This recipe comes from a special Pugliese aunt, Maria, directly from her book, so believe us that its taste is just pure goodness!