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.
Farinella is a typical product from Putignano, in the province of Bari. Farinella is a flour of roasted barley and chickpeas with the addition of salt. In the original version, the farinella consisted only of barley. Many families used to pour into a mortar legumes that were then crushed with a stone pestle. The farinella has been for many generations of farmers,...
This dish belongs to the Apulian tradition. When our grandmother or great-grandmothers didn’t throw away anything. When they used everything, especially in the kitchen, even the leftovers. Spaghetti all’assassina (the translation sounds weird: “Killer’s spaghetti”) was born from the need to recycle the leftovers from the day before. You simply cook the...
Focaccia is very famous famous in Puglia and in particular in Bari. This is a glorious recipe for focaccia barese that accounts for precise ingredients, specific quality and a traditional method of preparation. Focaccia barese is famous for its crispiness and its very oiled, low-rise dough once it’s cooked. Start acquiring the specific ingredients used to make...
Sporcamuss (sporcamusi) is delicious Apulian dessert and it is very simple to prepare. The name is due to the fact that, when you eat it, inevitably you end up getting dirty with hot cream in the pastry. For 8 ‘sporcamuss’ 2 rolls of pastry custard/pastry cream icing sugar For the custard/pastry cream 500 ml milk 1 tsp vanilla extract 6 egg yolks 50 g flour 150...
Braciole is a dish with meat sauce that is always prepared in Puglia on Sundays. It is a meat roll, originally horse meat, stuffed with parsley, garlic and Parmesan cheese and cooked in tomato sauce that gets very tasty and it can be used for pasta, especially orecchiette. Or you can also enjoy braciole as a second course. 4 servings 10 slices of veal grated Parmesan...
In some towns of “Alta Murgia” and “Appennino Dauno”, in Foggia, sausages are made with pork cut into small pieces by hand. The meat is then seasoned with wild fennel seeds, hot chilly pepper, salt and white wine (only in the Murgia region), and then stuffed into the pig’s casing. It can be eaten fresh or aged after being lightly smoked. Ingredients (4...
