• Recipes

    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 cuttings that nobody else wanted, to gain some strength and energy. Now Bombette are really popular and a must-try dish for those that visit Puglia. Every butcher in the region would sell them as traditional delicacies and some would also grill them for you, wrapping the Bombette in oiled paper, so that you can eat on the go.   Difficulty: Easy…

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    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.” Puglian cuisine, and southern Italian food in general, is one of the healthiest cuisines in the world. So if you think Italian food is all pizza and…

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    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. That’s where Scapece comes in… Pickled fish. An important fishing centre, Gallipoli used its rich maritime produce to supply a food that would last over time. Scapece involves layering…

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    Recipes

    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. If colazione is on the menu, a sweet pastry and coffee is how to start your day over there. If only that was accepted here in the UK – muesli it is then. They don’t last long…

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    Black Olive Paste Crostini

    This is one of the simplest recipes and yet one of the most tasty dish and flagship of the Italian cuisine. Perfect to present as appetizer or snack.   Difficulty: Easy   Time: 10 min   Portions: 4 4 slices of bread Extra virgin olive oil Black olive paste Fresh celery (optional) Preparation: Cut fours slices of bread and place them on the grill until they are crisp. Spread the black olive paste on the slices and dress with extra virgin olive oil. Optionally add fresh chopped celery.

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    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. As an alternative to frying, the panzerotti can be brushed with egg wash and baked in a preheated oven for 15 minutes, or until golden and puffed. We love panzerotti and preparing them is actually a great way…