The bread of Altamura
The first bread in Europe to get a DOP, in 2003. Remilled durum semolina, natural sourdough, wood-fired oven — and a rulebook that even specifies the water.
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The carrot of Polignano
Purple, yellow and orange, grown in sand, and a Slow Food presidium.
Primitivo and Negroamaro
The two red grapes that carry Apulian wine abroad. Primitivo is genetically Zinfandel.
Pasticciotto: breakfast in Lecce
Shortcrust pastry filled with custard, eaten warm at a bar counter before nine in the morning.
Capocollo of Martina Franca
Cured pork neck from the Valle d’Itria: salt, black pepper, garlic and months of ageing.
Burrata: invented because of a snowstorm
Invented in 1956 on the Murgia, by a cheesemaker snowed in with milk he could not move. Burrata di Andria is IGP, and it lives 24 to 48 hours.
What to eat in Gallipoli
Sagne ‘ncannulate, the saffron scapece sold from wooden tubs, and a zeppola from the pastry shop.
What to eat in Puglia: a first-timer’s guide
Apulian food is vegetable-first, bread-obsessed and built on olive oil. Order the way people do here and the antipasti alone will be a meal.
