Orecchiette, a typical Apulian pasta shaped like small ears, is served with cime di rapa (turnip tops), anchovies, garlic, and chili flakes. It's a humble, flavorful dish that embodies the region's agricultural roots. 1)
A soft, fluffy focaccia bread from Bari, topped with cherry tomatoes, oregano, and black olives. It's known for its crispy edges and is usually drizzled with local olive oil. Simple but delicious! 2)
A traditional layered dish of rice, potatoes, and mussels, baked together with onions, tomatoes, zucchini, pecorino cheese, and olive oil. This dish reflects Apulia's coastal influence and is bursting with flavor. 3)
A rustic dish of mashed fava beans served with sautéed wild chicory. It’s a humble yet nutritious meal, common in the rural areas of Apulia, showcasing the perfect balance between bitter greens and creamy beans. 4)
Little pork meat rolls stuffed with cheese (like caciocavallo) and herbs, often grilled over an open flame. These mouth-watering bites are typically served at festivals or as street food. 5)
A traditional bread from Altamura, made with durum wheat and baked in a wood-fired oven. Known for its thick crust and soft crumb, it holds PDO (Protected Designation of Origin) status. 6)
A dish of octopus cooked in a pignata, a traditional clay pot, with tomatoes, onions, capers, olives, and herbs. This slow-cooked seafood stew is tender and deeply flavorful. 7)
Fried polenta squares that are crispy on the outside and soft on the inside. A popular street food in Bari, they are often served with just a sprinkle of salt. Simple, but with a satisfying crunch! 8)
Fried dough pockets filled with mozzarella and tomato sauce, sometimes including additional ingredients like ham, mushrooms, or anchovies. These are like mini calzones and are a beloved street snack in Apulia. 9)
A dish made with chickpeas and fried pasta. Half of the pasta is boiled, while the other half is fried until crispy, adding an interesting texture to the dish. The combination of the chickpeas and fried pasta creates a unique balance of flavors. 10)
Baked mussels with a bread crumb topping flavored with parsley, garlic, parmesan, and olive oil. This simple appetizer is popular along the coast and highlights the region’s fresh seafood. 11)
A seafood soup from Gallipoli, made with a variety of fresh fish like red mullet, cuttlefish, and squid, simmered in a tomato broth with white wine and garlic. It's usually served with toasted bread on the side. 12)
Cavatelli, a small, shell-shaped pasta, is often served with fresh mussels in a garlicky tomato sauce. The simplicity of this dish highlights the freshness of the seafood and the richness of the pasta. 13)
A dish featuring wild hyacinth bulbs, which are slightly bitter and are often served in olive oil with pepperoncini. Lampascioni is a traditional Apulian delicacy and is known for its distinctive taste. 14)
A dried bread ring that is soaked in water to soften and then topped with olive oil, cherry tomatoes, oregano, and salt. This simple dish is often eaten as a light lunch or snack, especially during the summer months. 15)