• puglia gastronomy food
    Gastronomy,  Typical Products

    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…

  • Typical Products

    Olive Oil

    Olive trees derive from The Oleastro, which is a species of wild olive tree, its early findings can be dated back tens of thousands of years ago. According to Greek mythology goddess Athena was the one who planted the first olive tree and its fruit was given to all men as wonderful juice.

  • Typical Products

    Fichi d’India

    Vi scrivo con una bella fetta di pane tostato e marmellata accanto. E’ un particolare che potrebbe sembrare inutile o molto peggio non interessarvi affatto ma è proprio da questo succulento pane con la marmellata che è nata l’idea per il mio articolo. Pochi giorni fa, percorrendo in bici le stradine di campagna della mia bella regione, mi sono accorta di quanta buonissima frutta rimane incolta sugli alberi, a marcire ingiustamente; in particolare sono i fichi d’india ad essere i più numerosi e solitari.

  • Gastronomy,  Recipes,  Typical Products


    “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…

  • Recipes,  Typical Products


    The frisella, also called frisa, makes its first appearance back in 1300. Typical of Southern Italy regions such as Campania and even more Puglia, its literal description is: bagel-shaped toasted roll. The name frisella probably derives from the Latin “frendere”, which means grind, cut into small pieces, and in fact the frisella is a crumbly food. It can be seen as a durum hard bread biscuit, cut horizontally in half and toasted again in the oven. The dough is entirely mixed by hand and is made from durum wheat flour, water, salt and yeast. The dough is then cut and rolled in a shape reminiscent of the bagel. After the first baking in a wood oven,…