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Pettole are dough fritters sprinkled with sugars. A savoury version is made with salted cod, anchovies or cauliflower added to the dough. They are served especially during Christmas time. ...

Production area: Province of Bari; territories of Barletta, Andria, Trani, Minervino Murge and Canosa di Puglia (Province of BAT) – Central Puglia Wine types: Red; Sparkling Red; Novello; Passito Red; Rosé; Sparkling Rosé; White; Sparkling White; Passito White Vine varieties: Aglianico, Aleatico, Barbera, Bianco di Alessano, Biancolella, Bombino bianco, Bombino...

Bread knot with a golden hue. The sweet version is sprinkled with sugar and filled with almonds. ...

Focaccia Barese, common in the provinces of Bari, Brindisi, Lecce and Taranto. It usually comes in three variations: classic focaccia with fresh tomatoes and olives, potato focaccia with potato slices 5 mm thick and white focaccia with salt grains and rosemary. Some other variations include peppers, onions, eggplant or other vegetables. Focaccia cn be found in the...

Production area: Province of Barletta-Andria-Trani; territories of Cerignola and Trinitapoli (Province of Foggia) – Central-Northern Puglia Wine types: Dessert wines (Moscato Dolce; Moscato Liquoroso) Vine varieties: Moscato Bianco (minimo 85%) Alcohol by volume: 12% (Dolce); 16% (Liquoroso) Organoleptic properties A light raisining process is allowed using drying...

Pane di Altamura is a type of bread made from durum flour from the Altamura, area in the Provincia di Bari, Apulia. In 2003 Pane di Altamura was granted PDO status within Europe. By law, it must produced as to a range of demands, including particular varieties of wheat, certain specification of water and production method, and then have a final crust over 3 mm in...