Puglia’s 800-kilometer coastline gifts the region with an abundance of fresh seafood, prepared with a delicate touch to preserve its natural flavors. For meat enthusiasts, slow-cooked lamb is a regional specialty, while dairy lovers will delight in the array of cheeses, particularly the creamy burrata that oozes fresh mozzarella when cut.Pasta reigns supreme in Puglia, with the handmade orecchiette (“little ears”) being the crown jewel. In Bari, one can witness local women crafting these unique shapes on the streets, supplying nearby restaurants. The region’s focaccia, a yeasted bread adorned with sun-dried tomatoes, olives, and glistening olive oil, is a local indulgence not to be missed.
Puglia’s winemaking has evolved from selling grapes to producing quality indigenous wines. The Negroamaro, a dry red with notes of plum, baked raspberries, and spices, and the fuller-bodied Primitivo, boasting flavors of fresh figs and baked berries, are standout varieties. Both wines complement the local cuisine perfectly, their low acidity making them easy to enjoy with meals.
From sea to land, from pasta to wine, Puglia offers a gastronomic experience that rivals any reason to visit this enchanting region of Italy.
