Puglia travel & food magazine
Peeled tomatoes, datterini and small yellow tomatoes packed in food-grade sea water instead of tomato juice: what is in the jar, how to cook with them without oversalting, and three ideas from Puglia.
From dry, salted sun-dried tomatoes to tomatoes in oil at home: rinse, boil in water and vinegar, dry and cover with oil. Plus two easy ways to use them.
Chicken pizzaiola, orzo alla marinara and chicken cacciatora: three Italian dishes that live or die by the tomato, and how to choose peeled tomatoes worth buying.
PGI Pasta di Gragnano and hand-made Apulian pasta are not rivals: two traditions with different wheat, shapes and histories. What really sets them apart.
At the Arco Basso in Bari Vecchia women still make orecchiette by hand outside their doors. The gesture, Nunzia, and how to visit with respect.
A risotto, orecchiette with artichokes and sea bream fillets: three ways to use sun-dried tomatoes, and how to rinse and rehydrate them first.
Italian cooking is now UNESCO intangible heritage. Why it matters, and why Puglia, with few ingredients treated well, shows that model better than anywhere else.
Broad beans, chickpeas and grass peas: the dried pulses of Puglia’s autumn soups, the Carpino broad bean, the black chickpea of the Murgia and our recipes.
Black chickpeas: where they come from, why they are not the ‘beluga’ of black lentils, how to use them in the kitchen and where to buy Apulian pulses online.
Puglia produces 40% of Italy’s extra virgin olive oil, but shelves are full of lookalikes. How to read the label, what good oil tastes like, and the signs of a bad buy.
