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Puglia food: Top 15 Savory Food you cannot miss!
In Puglia, the food gastronomy are deeply-rooted and represents a main link between land, natural resources and community. While visiting the region, you should definitely dedicate some time to taste and enjoy the local cuisine.
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Mangia! Mangia! The Espressino Travel Guide to Eating in the Salento
If Puglia is Italy’s best food region, then the Salento (the area south of Brindisi) is home to its most distinctive, diverse and delicious local cuisine.
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Puglia Gastronomy
Did you know that gastronomic products are the most popular souvenirs of Puglia? The one thing that Puglia can certainly not be beaten in is food. Gastronomy represents a link between land, natural resources and community and is definitely the flagship of the region. Puglian cuisine has always been defined as cucina povera (poor cuisine), for its simple ingredients, yet it satisfies any palate. It comes from natural products of simple but distinct flavours and it has three main strengths: durum wheat, vegetables and olive oil that combined with meat and fish create original dishes with genuine and unique flavours. The motto here in Puglia is: simple is good. Puglia is a…
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Mediterranean Diet
The Mediterranean diet is a centuries-old eating lifestyle, originally followed by the people living around the Mediterranean Sea, which has been scientifically proven to be one of the healthiest diets in the world, able to prevent everything from cancer to heart disease. The Mediterranean diet is characterized by a high intake of vegetables, fruits and carbohydrates, with olive oil as main source of fat, which makes this diet high rich in fiber, phytochemicals and antioxidants.
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Taralli
“Everything is ended to tarallucci and wine”, meaning that is everything is ended well and every discussion is resolved with a nothing of fact. This friendly expression is used to say that everything is finished for the best and is the famous motto of taralli from Puglia that best describes their history and tradition. The taralli were first introduced in Neapolitan cuisine at the end of 1700, food shortages and widespread hunger induced bakers to preserve the remains of the dough used to make bread, the bakers added pork fat and pepper to it and that’s how the taralli were born. It was a poor food but nutritious and economical and…
