Cuisine

 

Main Apulian dishes

Orecchiette

A type of pasta prepared with tomato sauce, flavoured with leaves of basil and grated cacio ricotta (a local cheese), or with turnip tops and anchovies.

 

Purè di fave

Dried broad beans with potatoes, salt and a few drops of olive oil. All covered with water and cooked for a couple of hours. They are usually eaten with various other vegetables such as peppers or boiled cime di rapa.

 

Ceci & Cavatelli

This dish is made by cooking separately the chickpeas (with garlic, onion, fennel, small tomatoes and celery) and tomatoe sauce cooked with olive oil and onion. They are then mixed with hand made pasta called “cavatelli”.

 

Melanzane Ripiene

Typical summer dish made using the flesh of aubergines chopped and mixed with tomatoes, olive oil, cheese etc. It is better when cooked in a wood oven.

 

Cime di rape stufate

Cime di rape are vegetables grown locally since ancient times. They are cooked in a pot with a lid that pushes them down for easy cooking. Ingredients include garlic, olive oil, leaves of laurel and small tomatoes.

 

Alici arracanate

Layers of anchovies interspaced with a mixture of bread crumbs, garlic, mint leaves, capers, marjoram, olive oil and white wine vinegar and baked in the oven for a few minutes.

 

Carciofi ripieni

Typical winter and spring dish. Artichokes are stuffed with garlic, parsley, eggs, bread crumbs and cheese. They are cooked in upright postion in a pan with some water. A wood oven gives a better taste.

 

Other Apulian dishes you should also try:

Fagioli and cicoria (beans and chicory)

Carciofi fritti (fried artichokes)

Zuppa di pesce (fish soup)