One of the things I miss most about living in the provincia di Bari – is the focaccia Barese, fatto come si deve (made how you are supposed to do it). In Monopoli it is a part of life, made … Continue reading
The joys of living in a small town in Puglia are many, and you soon acquire your favourite places to eat and drink. Generally, meals are so affordable that you tend, like the locals, to eat out a lot and, … Continue reading
Zucchine, or courgettes, with mint is one of my favourite combinations and you find it a lot in Puglian dishes, like my favourite zucchine alla poverella. They say that the use of mint is due to the influence of Saracen … Continue reading
Yesterday was San Giuseppe, father’s day in Italy, and in Puglia, along with most of Southern Italy, it is time to eat Zeppole. Continue reading
The bizarrely named ‘Bed Bed”- local purveyor of mussels!
When I first came to Puglia I found a great restaurant with tables looking out to sea. The father of the owner sat in a corner of the terrace, cleaning mussels all day, while on nearby tables happy customers worked their way through huge plates of Spaghetti alle Cozze, Fritto Misto and antipasti including Cozze Gratinate – stuffed mussels. Continue reading
One of the great things about food shopping in Puglia is that you never know what you will come home with; it is fun wandering round the bakery, fish shop, butchers and market and buying whatever looks best that day and there are always bargains to be had.. Continue reading
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
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