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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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 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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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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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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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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Mussels are part of the family of mussels and are bivalve mollusks. They can be found in the frozen or fresh version; but in any case the most important part of the processing of mussels is the cleaning. It is also the most complex part. It must be done with meticulousness by paying attention to
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