Apulian cuisine, like that of other Italian regions, can boast a very rich range of dishes that stand out for their authenticity and deliciousness. In fact, these dishes from the tradition are prepared with ingredients from the local area, the result of the passion and imagination of local people.

Since ancient times, different peoples and cultures have overlapped in Apulia, giving rise over the centuries to a food and wine very diverse. Its geographical location has fostered a variety of cultivation, fishing and farming due to which mostly simple preparations derived from the peasant world are prepared.

It is no coincidence that Apulian cuisine is ideal for the famous Mediterranean diet since it offers extra virgin olive oil, fresh vegetables, legumes, fish and much more. Here is a selection the main recipes of Apulian gastronomic tradition.

Orecchiette pasta with turnip tops

This is perhaps the best known and best loved pasta dish in Puglia. It is prepared with the typical Apulian pasta format, le orecchiette, made strictly by hand by housewives. These can be dressed with many sauces, but the main accompaniment of the table is certainly turnip greens. The vegetables are sauteed with oil, anchovy fillets and chili pepper. For best results, it is important to cook the pasta directly in the water in which they blanch the turnip tops.

Mbanate of fava beans

The so-called mbanate di fave is a dish made with broad beans and chicory. Also widespread in Basilicata, you can taste it in many restaurants from Matera to Salento. To cook it you will need only 2 ingredients: the white broad beans and the chicory. Simply cook the fava beans and reduce them to a creamy, smooth puree. The chicories should then be blanched and chopped. After putting on a sauté, you will need to pour in the mashed fava beans, chicories and some toasted bread pieces. Ideally, wild chicory should be used, but cultivated chicory will also do.

Cavatieddi with chickpeas

Cavatelli with chickpeas is an excellent choice for being able to take in a good amount of protein, without necessarily having to take red meat. It is therefore a perfect first course for those on a vegetarian diet. This dish is very simple and comes from the agricultural and peasant tradition of cooking with very little food available. White or red chickpeas can be used for the recipe, and you can decide to make a brothier or narrower sauce, according to personal taste.

Spiny mussels

Mussels arraganate are a preparation from the province of Taranto, but they can be found all over Salento. To cook them, simply fill them with a delicious stuffing composed of stale bread or breadcrumbs, to which pecorino cheese, herbs and spices are added for flavor. The mussels are then placed in the oven for gratin. They are excellent for a seafood appetizer or as a main course.

Panzerotti

Panzerotti are a fried calzones in hot oil and are one of the best street foods in Apulian cuisine. In fact, they can be eaten while walking down the street or during an informal lunch or dinner with family or friends. These small crescents are prepared with a dough of water, flour and yeast. The filling, on the other hand, involves mozzarella, tomato and anchovies. However, other ingredients of your choice, such as vegetables, cheese and cold cuts, can be included inside.

Tiella barese

The Bari tiella is nothing more than rice, potatoes and mussels. It is a unique recipe that is prepared mainly in Bari and its province, but it is now widespread almost everywhere in Puglia. It is made in a large pan, the "tiella," where several layers are layered all uncooked. Inside you arrange rice, half-shelled mussels, thin slices of potatoes, slices of tomatoes, ringed onions and lots of parsley. To finish, water and broth are poured in to facilitate cooking. The result is a dish with a crispy crust and intoxicating aroma.

Breadballs

Apulian bread balls come from a culinary tradition with very ancient roots. It is no coincidence that this is a recipe from the poor cuisine, when leftovers were not thrown away but used to give life to other dishes. These meatballs represent a small sin of gluttony to entertain diners while waiting for other courses. They are prepared with stale bread soaked in milk, eggs, parsley, garlic and cheese. Then they are fried in olive oil.

Taralli

How can we not mention the exquisite Apulian taralli? They are the Apulian snack most loved by those from outside and can be found almost everywhere in Puglia. Being a homemade preparation, there are of course many versions, but all tasty! Taralli have a very ancient origin and can be flavored with fennel, onion, chili pepper and tomato. They are often served as an aperitif together with a glass of red wine, but they are also ideal for snacking and breaking hunger.

Friselle

Known as "travel bread," friselle are forms of toast with a hole in the center. Also popular in Campania, Calabria and Basilicata, they are made with a durum wheat or barley dough that is baked a first time and put back in the oven for a second baking. This is why friselle are effectively "bis-baked." It is thought that a frisella must soak for 3 minutes to be of excellent quality and is topped with tomatoes, oil and olives.

Ciceri and tria

Ciceri e tria, that is, pasta and chickpeas, is one of the oldest recipes in Puglia and is one of the symbols of Salento gastronomy. Already mentioned by Horace, this preparation consists of fresh pasta pulled by hand to obtain some noodles. The chickpeas, on the other hand, are cooked in water, rosemary and bay leaves and then sautéed with onion, celery and carrot. The special feature of the dish lies in the double cooking. One part of the pasta is boiled in water, while the other is fried in boiling oil to give a crispier texture. There are several versions of ciceri e tria, and some include tomato puree.