Puglia travel & food magazine
Apulian food, olive oil, wine and the traditions behind them.
What to give someone who loves Puglia: olive oil in a terracotta jar, preserves and taralli, Christmas sweets, recipe boxes, the pumo, ceramics and luminarie. Plus ready-made boxes shipped across Europe.
Mustaccioli leccesi: soft Christmas biscuits from the Salento made with honey, cocoa, almonds and spices, glazed in dark chocolate. Recipe and traditions.
Durum wheat and soft wheat look alike in the field but not in the kitchen: hard grains for semolina and pasta, softer grains for bread, pizza and cakes.
From 30 October, vino novello can be sold. What it is by Italian law, how carbonic maceration works, how long it keeps, and which Apulian DOC and IGT wines allow it.
Primitivo, the great red of Puglia known in the US as Zinfandel: ripe black fruit and spice, a full body, soft roundness and the food it pairs with best.
A simple Apulian lampascioni salad: the wild bulbs soaked overnight, boiled and dressed with fiaschetto tomatoes, mint, garlic, capers, olive oil and vinegar.
Muscisca, strips of salted dried meat from the Gargano and the Monti Dauni: the food shepherds carried with their flocks, where its name comes from and how it was prepared.
Missing the food of your holiday in Puglia? A simple Apulian menu to copy, from capocollo and lampascioni to ciceri e tria, horse meat stew and pasticciotto.
Cardoncelli, the wild autumn mushrooms of Puglia, five ways: au gratin, in a risotto, Salento-style in a clay pot, sautéed, and baked with lamb and lampascioni.
What organic extra virgin olive oil from Puglia contains, what the organic label guarantees from grove to bottle, how it behaves in the pan and where to buy it.
