Apulia, Italy

Apulia Eating And Drinking, Italy

Pugliese cuisine has been influenced by the many populations who passed through this fertile land through the centuries. It is a cuisine rich in simple, rather than elaborate creations. As the local saying goes: "He who spends much, eats little." There are three dominant elements to this region's cooking: olive oil -- some of the best in the world; the many vegetable gardens arising from this fertile ground; and durum wheat, the base ingredient for bread (the famous bread of Altamura) and many types of artisanal pasta.

Pasta reigns supreme over the Pugliese table, seasoned with various vegetable and fish-based sauces. The most famous Pugliese pasta dish is orecchiette with turnip greens. There are also deliciously unique dishes such as Tiella (meaning "terracotta pot") with rice, potatoes and mussels.

Fish is especially well-loved and prepared in numerous recipes, the most delicious of which is Ciambotto, a sautée of mixed seafood, cooked with tomatoes, onions, and peppers. The mussels of Taranto are among the best in Italy. As far as the meats of the region, be sure to try the lamb, cooked in an earthenware pot over a slow fire, or in the oven with potatoes and lampascioni (wild onions).

Cheeses: the ancient practice of shepherding flocks between the mountains and the lowlands each year has left behind a grand tradition of cheesemaking. The succulent mozzarella and the burrata from Andria are unrivaled in Italy.

The desserts here will surely satisfy your sweet tooth: typically Mediterranean, they are often based on dried fruit, honey, or syrups.

Wine

In Puglia, wine producers have invested in modern technologies, with an eye toward demonstrating the worthiness of this land's native varieties. The most popular reds are the Primitivo di Manduria and the Salice Salentino, while the Martina Franca and the Locorotondo stand out among the whites. The DOC Castel del Monte produces many white, red and rosé wines, made from both native and international varieties.