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Gastronomy and wine guide

The Apulian cuisine is mainly based on three main nutrients: cereals, oil and vegetables, which harmoniously combine the products of the sea, which are abundant in Apulia, with its 784 km of coastline. The gastronomic offer of the region is complemented by meat, mainly sheep and goat meat. These are still bred using ancient methods in  large, flat areas, thus combining and enriching the naturalness and resources of the landscape with the aromas and fragrances.

History and rural traditions are wonderfully integrated into the Mediterranean diet; this food style is undoubtedly recognized today as the best way to consolidate and secure our health.

Among other things, we remember:

The wheat of Tavoliere is contained in a great variety in bread, focaccia and taralli.

And then all the pasta dishes, often worked by hand: the classic Orecchiette in countless versions such as Strascinati and Cavatieddi, Stacchioddi and Chiancaredde.

Among the legumes, the most common are the beans accompanied by chicory, the famous capriata of Apulia.

Of particular note is the oil production, called “the green gold of Apulia”. Apulia produces various oils with different smells, aromas and flavors that come from the different olive varieties that are scattered almost everywhere in the region. There are a variety of flavors, from sweet, fruity and racy oils to spicy and bitter, and why not also for sweets.

Placed in oil ends almost everything, in particular: lampascioni, artichokes, aubergines, tomatoes, mushrooms, flavored with aromatic herbs, completely immersed in oil, prepared in summer, and thinking of winter, when they serve as appetizers.

The meat also has an important place in the Apulian cuisine, especially goat dishes, similar to those of sheep, but more delicate and tender, often stuffed with lamb, fawn or mutton, the famous Torcinelli. These are wrapped in the guts of the same animals and flavored with special vegetables or accompanied by delicate and fine Cardoncelli mushrooms, which grow spontaneously near the wild thistles in the mixed meadows of the Murge and where this fungus finds its natural habitat.

To remember also the generous production o cheeses as Mozzarella, Ricotta and Burrata, which were originally created by the shepherds to use the sour milk.

On the other hand, the cuisine at the coast has obviously a clear maritime touch: eating seafood is very common, even as a simple tasting by the fish sellers. This is an old tradition dating back to 1500, which regulates the sale and consumption of raw fish and was written for this geographical area. So here’s the raw octopus, which is repeatedly hit on the rock to lure and soften it, shells, and the little octopus, called “students”. But the products of the sea are also suitable for many other different and delicious dishes, such as stuffed squid, roasted or grilled, but also sauces with eels, blue fish and various soups such as the famous Ciambotto.

And finally, the Apulian sweets, often linked together by a common ingredient, almonds derived from old trees scattered throughout the area. Typical Christmas sweets are the “cartellate”, corn semolina artfully rolled up to obtain small cavities in which Vincotto is filled; or the “Sospiri” and the eyes of Santa Lucia with a soft cover of

icing and almond foam with a filling of airy albumin and delicious almond cream. There are also the “Scarcelle”, a typical Easter pastry, the sweet Taralli, the Mostaccioli, Torrone and the colored sugar almonds.

The Apulian wine production is also particularly generous with spicy and aromatic wines that fit with meat and roast dishes, as well as the wines with a delicate flavor and intense aroma for other dishes.