La Terra di Puglia https://validator.w3.org/feed/docs/rss2.html The cathedral of Trani, on the water Baroque Lecce and the stone that made it The symbols on the trulli, and the tax dodge Alberobello and the trulli: a town of 1,400 cones Frisella, the bread that survives a summer The olive harvest, and what olio novello is The Man of Altamura The Grotta della Poesia Apulian food festivals in September Why September is the best month in Puglia Five Apulian coasts with the top rating San Nicola of Bari, who became Santa Claus The bread of Altamura The caves of Castellana The carnival of Putignano The luminarie of Scorrano Griko: the Greek still spoken near Lecce Tarantismo, and the chapel at Galatina The carrot of Polignano Primitivo and Negroamaro Pasticciotto: breakfast in Lecce Capocollo of Martina Franca Burrata: invented because of a snowstorm What to eat in Gallipoli Santa Maria di Leuca, where the land ends The sea caves of Vieste The Tremiti islands Locorotondo, the round town Castel del Monte: the castle nobody can explain Polignano a Mare: the honest guide Ostuni, the white town Puglia or Apulia? The dialects of Puglia: four languages, and a few proverbs What to eat in Puglia: a first-timer’s guide Apulian ceramics and the pumo: three cities, one lucky charm Otranto: the easternmost town in Italy Pizzica and the Notte della Taranta: Italy’s biggest folk festival Apulian extra virgin olive oil Apulian recipes Getting to Puglia Production areas Seasoned frise Pizza dough Panzerotti Apulian focaccia Bread and pizza Anchovies in vinegar Cialledda Fried broad beans Pumpkin with ricotta forte