Typical Food in Puglia

Puglia, in the south of Italy, is known for its rich culinary tradition that emphasizes fresh and locally sourced ingredients. Here is just a taste (sorry!), not a complete list, of some typical  food items that are unique to Puglia and that you can buy in bakeries, butcher's, supermarkets and grocery stores or as street food or in a cafè or gelateria. I apologise for the woeful lack of photos. This is a recurrent problem since my photographer (Andrea) is usually more interested in eating than immortalising food, especially when it's as good as it is in Puglia. I usually remember when I'm half way through something....so....I will make an effort to add some photos on my next trip.....

Flour-based products

Taralli: small, crunchy bread rings, they come in various flavours, especially fennel seeds, black pepper, and chili. My favourite snack even when I’m not in Puglia. Andrea has learned to cook them in our wood burner. Buy them everywhere in Puglia, but check the ingredients, they should be made with olive oil or extra virgin olive oil, not some other type of oil, and include white wine amongst the ingredients.

Focaccia Barese: a round pizza looking focaccia that is often topped with (cherry) tomatoes, with lashings of olive oil (So unlike pizza, no cheese - it’s also different from a pizza because it’s not thin and crunchy. Found freshly made in bakeries, specialized places and also in pizzerias in the evening but with fewer tomatoes. In Bari, Panificio Fiore, behind the San Nicola Basilica is a famous place to buy it. I have never succeeded in taking a photo of it, because it's delicious and oily and once you're holding it all you can do is eat it so.....

Frisella: a twice-baked bread that becomes very hard and is then softened by soaking it in water. It's usually topped with tomatoes, olive oil, salt, and oregano. Back at home I put it in vegetable soup (I apologise!)

Puccia: A small, round flatbread with a diameter of approximately 20-30 centimeters, common in Salento. In the Lecce area it is sliced open and filled with typical seasonal ingredients like aubergines, tomatoes, peppers, courgettes, rocket, wild chicory and a slice of cheese. Our Puccia experience in Lecce HERE. You can buy them ready made at most supermarkets in Puglia and Eurospin throughout Italy. Very good with any sort of filling. 

Pane di Altamura DOP: With Protected Designation of Origin status, "Pane di Altamura" bread is made from hard wheat semolina, water, natural yeast, and sea salt. It has a diameter of 25-35 cm, a slightly domed shape and a golden-brown characteristic crunchy crust. It is often used as a base for bruschetta. It is a staple of the local diet in Puglia but also a symbol of the region's rich culinary heritage. (I’m not all that keen because the crust is very genuine but pretty demanding to chew!)

Rustici Leccesi, also known simply as "rustici," are savory pastries typical of the Salento region. They make a popular street food and snack. They are made with a flaky pastry dough and filled with a mixture of béchamel sauce, mozzarella cheese, tomato sauce, and often, cooked minced meat (such as pork or beef), baked until they are golden brown and crispy and served warm.

Orecchiette: Ear-shaped pasta typical of Puglia. Must admit it’s not my favourite sort of pasta! Cavatelli are another option!

Paposcia: a typical dish of the Gargano area. The name comes from its elongated and flattened shape which resembles a slipper. It's cooked in a wood oven over high heat and then cut horizontally and stuffed as if it were a sandwich. The filling usually includes ingredients linked to the territory, such as tomatoes, extra virgin olive oil, caciocavallo, etc. to juts about anything. The good news - it isn't hard to chew and it's absolutely delicious, the bad news, you can only find it in the Gargano area!

Savoury food

Burrata: Mozzarella with cream in the middle. Hmmmm 

Caciocavallo (podolico): made from cow's milk and shaped like a teardrop. It can be aged or eaten fresh, and it's often enjoyed with fresh bread and olives.

Olives to eat and for olive oil: Puglia is one of the largest olive oil producers in Italy. Typical varities for oil include  Coratina, l’Ogliarola barese and Leccino; to eat Bella di Cerignola, Leccino and Termiti di Bitetto.

Capocollo di Martina Franca, also known as "Capocollo Martinese," is a traditional cured pork meat originating from the town of Martina Franca.

Bombette: slices of meat, usually pork, rolled up with all sorts of flavours. Some butcher's shops are like boutiques with 8 or 10 different versions

Sweet food

Pasticiotto: A popular pastry from the town of Lecce in Puglia. It consists of a shortcrust pastry filled with custard cream and cherry jam, or ricotta, and it's often enjoyed as a dessert or snack. Those of Martinucci are famous.

Spumone: Typical of the Salento area, layers of ice-cream (usually hazelnut, chocolate and stracciatella) with chopped almonds, chopped dark chocolate, candied fruit and caramel inside....or a load of other flavours - berries is the other flavour in this photo (yes, we did manage a photo this time!) It has a dome shape.

Grape Varieties for wine

Primitivo: Perhaps the most famous grape variety from Puglia, it produces rich, robust red wines with ripe fruit flavors.

Negroamaro: Another significant red grape variety in Puglia, Negroamaro wines are characterized by their deep color, moderate acidity, and notes of dark fruit and spices.

Uva di Troia: A black grape variety native to the centre-North of Puglia, the wine from these grapes is intense ruby red, with a hint of blackberry and liquorice which evolves over time to develop notes of quinine.

Malvasia Nera: This grape variety is often used for blending, adding softness and fruitiness to red wines.

Greco and Fiano: These are notable white grape varieties in Puglia, producing crisp and aromatic white wines.