Puglia eating different crosses the finish line of its first cookbook dedicated to the diversity of food: vegetarian, vegan, allergy, diabetes, hypertension, choleterol, curious food. Dishes for all tastes: from gluten-free cartellate to vegetarian ragu, semolina focaccia with wild beet and vegan ciutt’ ciutt’.
The printed and digital publication will be presented Saturday, March 15th 10a.m.- 2p.m. in the hall of the Chamber of Commerce of Bari.
