Recipes Categories

  • Homemade Italian Bread Recipe

    Have you ever wanted to bake some nice bread at home? Here for you an Italian recipe offered by Mamma Maria who, among all her delicious dishes, is a master in the preparation of the homemade bread. We hope you will enjoy it! Preparation: Put the flour into a large bowl and ...

  • Bombette: the typical Pugliese braciole

    La Bombetta is a specialty of Pugliese gastronomy, in particular of the Valle D’Itria, and it is a seasoned braciola swapped around a piece of cheese and then grilled. As most of the Pugliese dishes, the Bombette were a common meal among the poorest, who used to take the fatty ...

  • 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 ...

  • 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 ...

  • 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 ...

  • 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 ...

  • Easter Donuts

    Another Puglian recipe from our dearest Anna, a typical treat of the Easter holidays. Everybody loves these sweet donuts covered with ‘scileppo‘ (the so called typical Puglia’s glaze)! According to the tradition, in the past the donuts were prepared the day of Christ’s Passion and then left to rest, to ...

  • Wild Asparagus Balls

    Among the many plants and herbs that grow wild and perfume countryside during this season, there is the wild asparagus. A thorny shrub that grows between the stones of the many stone-built walls that surround the fields, and in areas of Mediterranean scrub. The wild asparagus tastes slightly bitter but it is ...

  • Zeppole of St Joseph

    The Zeppole are a sweet typical of Southern Italy and are usually prepared during the feast of St. Joseph, on 19th March. It is said that the first written recipe for Zeppole dates back to 1837 and it was found in the Treaty of Neapolitan cuisine by Ippolito Cavalcanti. Today, ...

  • Pettole of Daunia Mountains

    These pettole are typical from the Daunia Mountains and unlike the traditional Apulian pettole (usually sweet, tossed in sugar or honey) these are knead with a mixture of chopped spices, the so-called peipe ammiske in the typical local dialect, composed in igual parts of coriander, cinnamon, cloves, nutmeg, star anise ...

  • “Barese” Focaccia

    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 ...

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