Exploring Puglia, the gastronomical heaven 

 

Italy’s best culinary delights are at Puglia to savour. Tucked away in a quiet and sun-soaked heel, Puglia has Italy’s longest coastline. It uses delish and some of the finest food ingredients with sumptuous portions of veggies to appeal to your five senses with the dishes. 

 

Puglia’s farms boast of world’s most exquisite mozzarella and burrata cheese while the residential gardens grow delish and fresh tomatoes, carrots, carosello, and lampascione. The condiments alone promise a delightful treat which makes your trip to Puglia more worthwhile. 

 

Orecchiette, the Signature Pasta of the Southern Region 

Orecchiette, which translates to ‘small ears,’ is a darling street food at the southern fringes of Puglia. The shape of the pasta pieces closely resembles human ears. One of Puglia’s classic dishes, Orecchiette could be dressed in versatile types of sauces. Some chefs prefer to cook it in broccoli rube cooking water to lend an authentic regional touch. The streets are dotted with bars and cafes where Orecchiette pasta is served.

 

Focaccia from Bari

The port city of Bari is renowned for Focaccia—the Bari-styled Focaccia, has a legacy in itself and is prepared by the city’s most esteemed bakeries still following the traditional recipe. The meal could be relished at any time of the day. The dish is prepared with Italian bread and seasoned with herbs, salt, rosemary and olive oil. The bread is enjoyed as a snack, side dish and antipasto. While at Bari, take a dip into its amazing blend of seaside charm and ancient aura.

 

Fave e Cicoria, The Peasant’s Dish 

Fave e cicoria or Fava Bean Puree with Chicory is in essence a puree of fava beans which have been dried and cooked with tangy and spicy bitter greens. Perhaps the most mind-boggling part is the sheer variations with which this dish is prepped. An integral part of Italy’s poverty cuisine which evolved over the decades, fave e cicori is tremendously satiating with traces of North African and Middle-Eastern influences. In other variations. You may find an array of wild plants used in the preparation. 

 

Fruttone at Lecce 

Fruttone is a beloved dessert dating back to antiquity. The pastry shell is a unique fill of pear, or quince jam as an alternative, and almond paste. On top, a layer of dark chocolate is applied. Barchiglia is another lesser-known variety of Fruttone and has a rich cream filling. While at Lecce—Florence of the Baroque, do visit the cathedrals, churches, basilicas and its narrow alleys for culinary treats.