Antipasti play a huge part in the Puglian cuisine – possibly as a result of the Spanish occupation (think tapas) or the Greek (meze)… At their best they can be a meal in themselves and never more so than at one of my favourite restaurants, Casa Nova in Alberobello, where you can sample well prepared local dishes in a converted 18th century ‘frantoio’ or oil press. Continue reading
Artichokes were almost certainly brought to Puglia by the Turks, and the first documented mention of their presence in the area relates to Otranto in the 1700s though it is possible they were cultivated much earlier; certainly they were grown … Continue reading
No Puglian breakfast would be considered complete without its biscotti, often made in an elongated plaited shape and eaten fresh from the oven, sometimes dipped in hot milk or cappuccino. Almonds are one of the staple crops of the area … Continue reading
Puglia has been one of Italy’s main producers of durum wheat since Roman times. Different kinds of bread, focaccia, biscuits, cakes and fresh pasta made with durum wheat and water are an essential part of the Puglian diet. Many of … Continue reading
At a series of dinners serving typical Puglian dishes last year – this was the dish that produced the most ‘wows’ and the most requests for the recipe. It really couldn’t be simpler.. The essential fave, split (i.e. without outer … Continue reading