What to eat in Puglia: 10 gastonomic stops

What to eat in Puglia: 10 gastonomic stops


In the land of Puglia, gastronomy is a must for visitors who, between visiting a city and swimming in the clear sea, do not give up on delighting the palate with the delicacies that typical cuisine offers. From bread baked in a wood oven to extra virgin olive oil, from dairy products to very tasty vegetables, from meats to finish with desserts: Apulian food and wine culture represents an attraction for food lovers and for those who appreciate the lifestyle Apulian healthy characterized by the Mediterranean diet.
A visitor who moves from north to south of the region can savor countless local products and typical dishes that have the flavor of the peasant and dairy tradition and testify to the rich biodiversity of Puglia.
But since you already have your mouth watering and you can't wait to savor our food, we list 10 gastronomic stages not to be missed.

Monte Sant’Angelo peeks out from the Gargano National Park, peering from a distance at the wonderful chromatic richness of the coast. Also called the city of the two UNESCO sites, Monte Sant'Angelo preserves its medieval historic center called the "Junno district", where there are shops, bakeries, delicatessens and dairies. The Gargano bread that you can buy in one of the bakeries is delicate, very different from the bread produced in other areas of Puglia. You can accompany it with podolico caciocavallo, a very ancient cheese made with podolico bovine milk.

Andria, located in the province of Bat, in the heart of Federiciana Puglia, has the mother castle of all the castles commissioned by Emperor Frederick II of Swabia. The dairy tradition takes the name of this city to be famous even beyond national borders, thanks to the burrata: a mozzarella filled with stracciatella, a real pleasure for the taste buds. You can enjoy it accompanied by bread and extra virgin olive oil from the Coratina variety, or from tomatoes and rocket. Another specialty of Andria is the tenerello, a sugared almond born about 120 years ago, which you can taste in the museum in the historic center, the historic home of the candy factory.
Altamura is a town set like a diamond in the hills of the Murgia plateau. The smell of freshly baked bread in the alleys of the ancient village will make you jump into the past. The DOP Altamura bread is a true excellence of the area and you can taste it in the oldest oven in the city dating back to the 1400s, together with the focaccia, calzone and taralli. But you will also be amazed at the taste and history of the "nun's tit"(tetta della monaca): a soft sweet filling with custard.
Not far from Altamura, there is Gravina in Puglia, one of the most fascinating and ancient centers of the Murgian territory. Its historic center seems to have stopped over time as it holds real historical jewels. The gastronomic stage of Gravina includes the tasting of cheeses produced in the Alta Murgia Park such as the Gravina balloon (pallone di Gravina) and the canestrato. "Pancotto" is a poor dish made with stale bread cooked together with a mix of local vegetables such as chard, turnip greens and chicory, egg and garlic and extra virgin olive oil.
A few km outside the regional borders there is the UNESCO site Matera, famous for its Sassi districts, the ancient quarters where the city carved out of the rock originally stood, where still today some houses and shops are found in the caves. The Materana cuisine is very similar to that of the nearby Puglia, but we recommend you to taste cavatelli with crusco pepper and cacioricotta, an excellent cheese to taste even on its own.
The ancient village of Bari, called by its inhabitants "Bari vecchia" is one of the most authentic places in Puglia, but here you can make one of the most fun food tours between friendly inhabitants and local artistic beauty. Bari is in fact the capital of Apulian street food. The hands of the ladies from Bari knead the orecchiette pasta under the eyes of the most curious passers-by, in the fryers boil panzerotti, pipozze and the sgagliozze, the bakeries churn out the Bari focaccia studded with tomatoes and olives .. a triumph of aromas and flavors! A dish not to be missed is the orecchiette accompanied by turnip greens (cime di rapa), with fried breadcrumbs and anchovy!
Cisternino: if meat is your passion, you must absolutely try the bombette: pork rolls stuffed with caciocavallo and cooked on the grill. The restaurants of this characteristic village will offer you fresh pasta with local meat sauce, an Apulian specialty!
The historic center of Martina Franca is one of the most fascinating in the south of the region, with its Baroque churches and its stone alleys. Here the gastronomic stage includes the capocollo of Martina Franca, obtained from pigs from the Itria Valley: taste it on a simple slice of hot bread.
Called the Florence of southern Italy, Lecce is a refined city rich in art carved in stone with which its baroque churches and the oldest palaces are made. Walking through the alleys you can taste a rustico or a puccia, a round and soft bread that you can fill with salami, cheeses or vegetables according to your preferences, or, if you prefer the sweet, the typical pastry filled with custard: particciotto. While in a restaurant you can request a frisella with cherry tomatoes and basil, ceci and tria, mashed beans and chicory, the sagne scannulate.
Taranto: in the city of Magna Grecia fish lovers will find everything and more: mussels marinara, stuffed mussels, soup or fried fish, octopus salad or stewed octopus, or a good sandwich with raw or cooked fish.

Enjoy your meal!