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Spaghetti San Giuannidd San Giuannin San Giovannino Authentic Recipe

Spaghetti Alla San Giuannidd

Spaghetti alla San Giuannin, or San Giuannid according to the zones and dialects, are a main dish of the Apulian popular cuisine. We can define it as the “last minute” recipe, to make when you have just a little time and above all a half-empty fridge: very few ingredients are needed to improvise a simple,

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Pasta alla Norma

The Top 5 Italian Dishes Everyone Needs To Try

Italians love their food and that’s a fact. And with dishes like pasta, pizza, and risotto, it’s no wonder that Italian cuisine is one of the most popular and widely enjoyed in the world. But while we all know and love these classic dishes, there are many lesser-known but equally delicious ones that deserve your

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Italian Dinner

7 Best Italian Main Dishes for Dinner

Italian Cuisine is well know all over the World especially for Pasta Dishes. But the typical Italian meal is made by a first course (normally pasta) and a second course of meat or fish accompanied by vegetables. So, we would like to present the 7 Best Italian Main Dishes which are perfect as a Sunday

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Orecchiette Cime Rapa Recipe

Orecchiette With Cime Di Rapa

The Orecchiette con le Cime di Rapa (Orecchiette Pasta with Turnip Tops – Broccoli Rape) are one of the most representative dishes of Puglia (Apulia), especially in the province of Bari. The secret of this dish lies in the optimal cooking of vegetables with pasta, the experience and knowledge of raw materials allow to obtain

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Panzerotti Authentic Recipe

Panzerotti

Apulian fried Panzerotti are a street food (but also a comfort food) typical of the Italian Apulia region tradition. Puglia also called Apulia  is a region in southeastern Italy. It extends from the Fortore River in the northwest to Cape Santa Maria di Leuca at the tip of the Salentine Peninsula (the “heel” of Italy) and

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The delicious traditional Pasticciotto pastry from Lecce, Puglia, Italy

Pasticciotto Leccese

A typical sweet of Apulian cuisine, became famous in 1745 at the pastry shop of Galatina. Like many Italian dishes, it was born by chance to overcome the economic problems of the pastry chef, who had to find a way out, without closing the family business. Pasticciotto is a casket of short pastry which contains

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Brasciole Recipe

Brasciole

Brasciole or Braciole are simple rolls of beef, characterized by a simple but at the same time rich flavor filling. Braciole are cooked in abundant tomato sauce, also used as a condiment for pasta (especially Apulian Orecchiette). Defined as the Sunday dish, the Apulian Brasciole al Sugo (chops with tomato sauce), together with the Orecchiette, are

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Zeppole St.Joseph Recipe

Zeppole

The Zeppole di San Giuseppe (Zeppole of St. Joseph)  is a typical dessert of the Neapolitan pastry-making tradition. The name derives from the fact that they are generally prepared in the period of Saint Joseph (19 of March), so much so as to be a typical dessert on Father’s Day. The Zeppole are prepared in

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Focaccia Barese

Focaccia Barese

Focaccia Barese is an exquisite bakery product typical of the city of Bari and in general of the Apulia region. It is a simple mixture of water, yeast, flour, remilled semolina and boiled potatoes that make it incredibly soft! Topped with lots of cherry tomatoes, oregano, black olives and obviously extra virgin olive oil. High,

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