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.
This is the basic recipe for fava beans and chicory. It may vary depending on the areas though. In some places no potatoes are added, although this produces a less fluid puree. Other people prefer to mix the mashed beans and chicory before serving, others like to chop the chicory before adding it to the purée. Some like to replace the evo oil with “olio santo”,...
This is a typical dish from Puglia. The word Tiella means a bottom clay pan when once upon a time they used to cook different vegetables. It’s a delicious dish, flavorful and tasting, but you have to use quality ingredients. Servings 4: 500 g mussels 150 g rice 700 g potatoes 400 g tomatoes 1 onion 2 tbsps chopped parsley 1 garlic clove 30 g grated Pecorino 30...
The mussels au gratin are a delicious sea appetizer from Puglia: their shell is filled with a good stuffing that consists of bread crumbs, Parmesan cheese and parsley, seasoned with the cooking liquid from the mussels themselves. They are simple and fast to prepare and they are the perfect recipe for a tasty fish dinner. Ingredients 1 kg black mussels 100 g breadcrumbs 50...
Pasticciotto is a pastry that consists of a short crust pastry filled with pastry cream. The classic pasticciotto uses basic egg-yolky pastry cream, but once in a while chefs get creative. Chef Angelo Bisconti created the black pasticciotto in honour of the president Barack Obama and another one with pistachio. For 10 pasticciotti Short crust pastry 500 g (5 cups)...
Orecchiette (singular, orecchietta), from orecchio (ear) + etta (small) is a kind of homemade pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear. In Barese dialect it is called recchietedd, or chiancaredd. The traditional dish from Puglia is orecchiette alle cime di rapa. Around Capitanata...
Sgagliozza is a dish from Bari. It is a square or rectangular piece of fried polenta and it is sold after the mass outside the St. Nicholas Cathedral during the day dedicated to the saint and through all the winter time in the Bari squares. Ingredients 250 gr cornmeal flour for polenta water salt oil Preparation Bring salted water to a boil in a heavy large saucepan....
