You Are Browsing ‘uncategorized’ Category

Urchins, octopuses, cuttlefish, mussels, nuts, scallops, razor clams, oysters, squid, anchovies, red mullet, prawns and lobsters are an important part of the fishing tradition in Puglia, especially in Bari. You can open and extract the pulp of the sea urchin. It’s orange and fragrant and it can be eaten with homemade bread or focaccia. The raw octopus is a small...

Zampina (‘small paw’) sausage is typical of the area of Sammichele di Bari. It is a mixed meat sausage flavored with cheese, parsley, pepper, tomato and grilled on skewers over charcoal. ...

Production area: Territories of Leverano (Province of Lecce, Salento, Southern Puglia) Wine types: Red; Red Reserve; Novello; Negroamaro Rosso; Rosé; Negoramaro Rosato; White; Passito (raisin wine); Bianco Vendemmia Tardiva; Malvasia Bianca Vine varieties: for Red and Rosé Negroamaro (50%-100%); Malvasia Nera di Lecce (massimo 40%); Montepulciano (massimo 40%);...

Bagged of ancient production this sausage is obtained from valuable pieces of pork. It is prepared using lean meats and lard. The pieces cut as knife points are mixed with seed, fennel, sweet or hot pepper, sea salt and white wine made from white Malvasia di Gravina grapes. Even the pig casing is washed and soaked in salt, fennel seed and orange peel. The crowns of...

Pzzntell is a sausage made of pork, the second is a roulade of lamb offal. ...

Production area: Territories of Gravina in Puglia, Poggiorsini, Altamura (Province of Bari) and Spinazzola (Province of BAT, Central-Northern Puglia) Wine types: White; Spumante Vine varieties: Malvasia del Chianti, Greco di Tufo, Bianco di Alessano (60%); Bombino Bianco, Trebbiano Toscano, Verdeca (40%) Alcohol by volume: 11% Organoleptic properties It is of a straw-greenish...