More about "voli sicilia puglia food"
PUGLIA BEST FOOD & ICONIC DISHES - ARIA JOURNEYS
From ariajourneys.com
SOUTHERN ITALY TRAVEL GUIDE: FROM PUGLIA TO SICILY | NOW …
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10 FOODS YOU MUST EAT IN PUGLIA - LA CUCINA ITALIANA
From lacucinaitaliana.com
- Bread. Bread is one of Puglia's most emblematic products. Pane di Altamura, a PDO bread from an inland town west of Bari, is the most famous. The bread from Monte Sant’Angelo, a town in the northern part of the region that sits near the Adriatic, holds PAT (Traditional Agricultural Product) status – in fact, all of Puglia's durum wheat loaves are worth a try.
- Taralli. In short, taralli are small rings made from crispy bread dough with oil – the larger versions are known as scaldatelli. Also in the Apulian crunchy bread realm are frize and friselle, which are more common in and around Salento, the region's southernmost edge which sits in the “heel” of Italy's “boot.”
- Focaccia. Not that no one knows how to make pizza in Puglia, but the focus is more on focaccia. Apulian focaccia is marked by a round dough that's a bit higher than the Genovese variety – it's crispy on the outside and soft on the inside.
- Caciocavallo. The perfect accompaniment to bruschetta, caciocavallo is famous both for its shape and gentle saltiness – unless it's aged for a very long time, which renders the cheese significantly more assertive.
- Mozzarella, burrata and stracciatella. The Apulian dairy art does not begin and end with caciocavallo. Burrata has become a must on the menus of chefs not only around Italy but all over the world – however, you haven't truly tasted burrata until you've tasted it in Puglia.
- Orecchiette. Of the foods you must eat in Puglia, orecchiette with broccoli rabe is an Apulian classic. Summer is not the season for broccoli rabe, but you can buy a jarred pesto version or enjoy a dish made from frozen stocks.
- Panzerotti. Stuffed and deep-fried pockets of dough, classic panzerotti are filled with tomato and mozzarella, though a version containing prosciutto and mozzarella is also popular.
- Pettole. Also fried, pettole should be eaten hot, as soon as they emerge from the oil. These fried bread dough balls are usually served with just a pinch of salt, or with a spoonful of tomato sauce and a little grated cheese.
- Pasticciotti. While these dolci are considered emblematic of Puglia, they're actually only found mostly in and around Lecce, a city in southeast Puglia that's less than 10 miles from the Adriatic Sea.
- Cartellate. This dolce typical of the Gargano peninsula is found throughout Puglia, just one of the dozens of Arab influences found along the southern Italian coasts.
PUGLIA FOOD GUIDE: SAVOURING ITALY’S CUCINA POVERA
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APULIAN FOOD: RECIPES FROM PUGLIA CUISINE - LA CUCINA ITALIANA
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