Cartellate, also known in their dialectal version as cartiddhate, are typical Apulian Christmas sweets that can be tasted all year round, especially during Christmas. They are more typical of the Bari area but can be found as far as Salento. In Salento, these sweets are prepared together with another typical Christmas delicacy, the purceddhuzzi. The
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The time has already come to think about traditional Christmas desserts to prepare for the holidays. The scent of cinnamon, the taste of ginger, the softness of cakes filled like savory creams that melt on your palate. Christmas brings to the table delicious desserts that differ from region to region, and since it’s around the
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Pasta, not only the food most loved by Italians but also the one that, together with pizza, characterizes Italy in the world. It will seem strange, but pasta was not invented or consumed for the first time in Italy. Then, who invented pasta? This question is not easy to answer. First of all, we must
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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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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 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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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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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 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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Taralli are a typical Apulian (Pugliese) specialty. It can be prepared easily and are perfect as snacks or aperitif, to accompany a glass of white wine or Prosecco. Crunchy, simply delicious and irresistible, they are very easy to prepare at home. We propose here the classic natural recipe, but the Taralli can be flavored using various
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