An icon of simplicity and taste that represents the culinary tradition of Bari and the surrounding area. Bari focaccia is a flat, fluffy bread, topped with cherry tomatoes, black olives and oregano, that represents an authentic delicacy of Apulian cuisine. This dish, with its golden and crispy crust, is perfect to be enjoyed hot, fresh…

A classic Apulian pastry, perfect for a moment of sweetness and tradition.. Pasticciotti are fragrant shortbread pastries filled with a soft custard, typical of Salento tradition. Originating in Galatina in the 18th century, these little pastry gems are now beloved throughout Puglia. Perfect for breakfast or a mouth-watering break, pasticciotti are usually served warm, enhancing…

Defined by many as “the gold of Puglia,” olive oil is a food as ancient and precious as the land from which it is generated. It is the fruit of a generous climate but also of great work and dedication on the part of those who cultivate and care for these authentic monuments of nature.…

Orecchiette are the quintessential Apulian pasta, so called because of their domed shape that resembles tiny ears. They have a rough surface at the edges and thinner dough in the center, and can be prepared in a variety of ways: the best known are those with turnip greens, but those with tomato and hard ricotta…

Capocollo is the most representative cured meat of the ancient art of pork butchery in Martina. Made from pork, it is nothing more than the upper part of the pig's neck. For the process of smoking capocollo, the bark of oak wood is used, which is very present in the area of Martina Franca and…

“Bombette” are delicious pork rolls stuffed with caciocavallo cheese. They are characteristic of Cisternino, one of the most charming white towns dotting the Itria Valley. They can be prepared in two variations: breaded with breadcrumbs and cheese or cooked on a spit in the typical “fornello,” as tradition dictates. Discover more Le “bombette” di Cisternino…