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Bombette Pugliesi

Bombette Pugliesi

Meat is the queen of Apulian gastronomic tradition. Many butcher shops turn into real kitchens where it is possible to taste fresh products directly from the counter. Among these specialties, there is one that is able to conquer the favor of everyone: Bombette Pugliesi. They are rolls of pork neck meat stuffed with Apulian cheese,

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Patate Riso e Cozze Recipe

Rice, Potatoes and Mussels

Rice, Potatoes and Mussels (Riso, Patate e Cozze or Tiella Barese) is a unique and traditional Apulian dish. It is made with poor ingredients: rice, potatoes, mussels, onion, garlic, tomato and grated Pecorino cheese. Rice, Potatoes and Mussels can remember the Spanish Paella. In fact as Paella the name Tiella derives from the pot used to prepare this dish:

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Italian Sandwich

Typical Sandwiches for Every Italian Region

Even in Italy, street food plays a fundamental role within the traditional diet. Whether it’s take-away pasta or a sandwich on the fly, Italians never shy away from food. Every region of Italy has its own ingredients and typical bread shapes, so it is easy to satisfy all tastes. Sandwiches are the classic lunch break

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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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Polpette_Melanzane_Eggplant_Meatballs

Polpette di Melanzane

The recipe of Polpette di Melanzane (Eggplant Meatballs) is easy and quick, perfect for an aperitif or as a second course with vegetables.  This delicious dish is a must of the culinary tradition of Calabria region (Purpetti ‘i mulingiani), but you can find it in Southern Italy, particularly in Sicily, Campania, Puglia, Calabria, where the eggplants

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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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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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