Typical products of Puglia of Masseria Chiancarella

If there is a region in which the Italian kitchen even identify a bully with the territory has a single common denominator, this is the Puglia. Puglia.

A fare da trait d’union tra le differenti abitudini provinciali è l’olio, sicuramente il prodotto per antonomasia di questa realtà.

From Brindisi to Dauno Hill, from the Terra di Bari Terra d'Otranto: many shades of colors, flavors to taste.

Whether it is traditional seafood dishes or dishes typical of the rural culture is always the king of the table to him, the yellow gold, can be rich without ever overpowering every taste.

In a region with a wide gastronomic offer, then, where to start?

A good starter might also composed of a mix of cheeses and meats, which should not miss a taste of the dop canestrato of Foggia and the burrata di Andria alongside a few slices of brawn and capocollo Martina Franca and Lecce very special sausage .

Typical dishes from Puglia.

Among the main courses, of course, the queen of the table that Puglia is the auricle with the head of kale is an inseparable throughout the region, particularly in the Bari and Foggia.

Salento is encouraged to try the fish soup with squid, cuttlefish, shrimp, mussels redfish and grouper, a treat for gourmets

Turning to the latter, are particularly tasty "brasciole, Bari, rolls of beef stuffed with prosciutto, parsley and cheese cooked with spices and tomato oil over the inevitable.
In the coastal town of Apulia, however, the best way to enjoy the day's catch is grilled.

We recall between the burrata cheese and the famous taralli derived from durum wheat which is grown in the Gargano