Serves 6 6 artichokes 3 eggs flour oil for frying salt Clean the artichokes, remove the outer leaves, cut the tips. Divide the artichokes in half and cut into six or eight parts in wedges or slices, with the tip of the knife remove the beard inside. Put the artichokes in a cup with water and lemon juice so they do not blacken. Beat two eggs separately, soak the pieces...

Around 150 wineries producing wine from native grapes of Apulia, Basilicata, Campania, Calabria and Sicily are expected to join the successful blind tasting scheduled for the central days of the contest planned by ProPapilla Association and also made possible by the Apulian Department of agricultural policies as well as Pugliapromozione. More than enough time will...

The hyacinth bulb omelette is a recipe that belongs to the culinary traditions of Puglia. The basic ingredients are like the ones of the classic egg omelet but it is enriched with boiled wild onions (lampascioni). The bulb of lampascione is cultivated all over Puglia. These bulbs are famous all over the world for their size, their genuine and strong taste, their...

Serves 4 300 g flour 400 g mixed vegetables (squash shoots, silverbeet, cherry tomatoes, escarole) 2 garlic cloves chilli pepper 125 ml extra virgin olive oil salt Mix the flour with lukewarm water to form a soft, smooth dough. Form 3 cm long thin strips of the dough. Using a knitting needle, roll each strip into a spiral shape. Soften the garlic in a pan with the...

The most important first course from Salento cuisine is homemade pasta, the ‘maccarruni’ or ‘minchiareddi seasoned with good tomato sauce and ‘ricotta schianta’ that has a very strong taste. Maccaruni pasta is prepared with wheat flour and/or barley flour and water, and using “lu fierru”, a wire of a few millimeters in diameter...