In this category you find the traditional recipes of Puglia. From the classic ‘orecchiette con le cime di rapa’ (orecchiette pasta with rapini) to the pasticciotto, typical of the area of Lecce. From ‘panzerotti’ to sgagliozze (fried polenta). Simple ingredients, as they were used by our ‘nonnas’, and flavours that remind of home.
Peperato, which literally means quite peppery, comes from Albania and dates back to the second half of 1400. Today it is consumed at Christmas and for Carnival while years ago it was consumed by farmers on the day of engagement and during the wedding celebration. Each guest kept preparati in a handkerchief. It is a sweet treat typical of the area of Foggia and it...
This is a dessert typical of the Salento cuisine that is consumed especially during the Carnival season. It is a delicious crepe filled with ricotta flavored with the scent of cinnamon. These Carnival cannelloni are also called “Fingers of the Apostles””. Ingredients (servings 4) 4 eggs 100 g flour 1 espresso cup of milk 50 g of butter 1 lemon or orange...
Ingredients for 6 pies 1 lb puff pastry 125 g (4 1/2) mozzarella cheese, chopped 150 g (2/3 cup) tomato sauce in chunks 1 egg béchamel sauce evo oil salt & pepper Make two circles of 55 thick dough. One must be larger than the other one. On the large circle arrange the béchamel, chopped mozzarella, salt, pepper and the tomato sauce. Close with the top circle...
Taralli are classically formed into rings or ovals. They are briefly boiled before being baked, which gives them a very interesting texture. Baked taralli can be kept in an airtight container for several months. They are crisp bread rings made with soft-wheat flour, olive oil and white wine, and flavoured with spices – generally fennel seeds. Sweet taralli are...
The calzone from Ruvo di Puglia is linked to the tradition of Carnival in Puglia. Jeudi Gras is the day of the culinary tradition with “u calzaune de Riuve.” For the occasion, the bakers and bakeries in the area prepare each year a giant calzone. The one of 2013 was 4 meters long. The “calzaune de Riuve” is prepared – as the grandmothers...
Farrata is a Carnival traditional rustic dish from Manfredonia in the province of Foggia. It consists mainly of barley or wheat and it is also made with ricotta, marjoram, salt, pepper and cinnamon, ingredients that make this rustic dish really delicious and irresistible. Ingredients for 12 “farrate” 1,5 kg fresh sheep ricotta 1 can of cooked durum wheat 2...
