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
Read More
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,
Read More
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
Read More
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,
Read More
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:
Read More
We are Italians. We live in Italy. We love Italian food. PizzaCappuccino is the worldwide landmark for the authentic Italian recipes and the best Italian food. Our daily mission is to collect only the best authentic traditional Italian recipes. Cook Italian, Eat Italian!
