Puglia travel & food magazine
Not the version in the nutrition books, but the everyday table of people who have lived here for generations: from extra virgin oil to broad beans and chicory, from native pulses to durum wheat pasta and local red wine.
Crates of tomatoes, the hand-cranked mill, the fizzy-drink bottles washed since January and the method called alla manta, which takes its name from the blankets: what the last Sunday of August looked like in an Apulian courtyard.
Your home-made passata has separated from its water? It is almost always a question of cooking. Why it happens, how the double boil prevents it, and how to strain the pulp if you bottle raw.
Purple, yellow and orange, grown in sand, and a Slow Food presidium.
