Apulian cuisine has always been defined as “poor” for its simple ingredients; yet, it satisfies any palate. Its basic elements are three: durum wheat, vegetables and olive oil, combined with meat and fish to create original dishes with genuine and unmistakable flavors.
The hallmark of regional cooking is homemade pasta made with durum wheat or a mix of durum and soft wheat: from recchietelle (also called orecchiette) that, in its many versions, is a symbol of the region, to the famous strascinati, that once were the main course for the poorest families and are now ordered and served in the best restaurants. Then, mignuicchie, fenescecchie, troccoli, sagne ‘ncannuate, cicatadde and other original types of pasta are still made according to historic traditions.
Particularly, the combination between pasta and vegetables is unexpectedly surprising, like strascinati with cabbage and fried bacon or spaghetti with string beans, tomatoes and cacioricotta cheese. In fact, Apulia is one large, aromatic vegetable garden that boasts unparalleled flavors and colors. When combined with homemade pasta, fresh fish, or even good meat, they leave the palate with unforgettable sensations.
This region, with its 800 km (497 mi) of coast and two seas, offers a great variety of fish specialties for those who know how to appreciate it: raw, marinated, poached in delicious fish soups and even with cheese.
Those who have a sweet tooth, rather, will find lots of temptations with dried fruit, honey, mulled wine, candied fruit and chocolate.
So do you want to try this invcedible food experience?
