The muschiska is a meat that has been dried for about 20 days. It can be mutton, goat or calf, produced in Foggia, especially in Rignano Garganico. The meat must be from sheep, goat or calf, and then must be dried for about 20 days. It can also be topped with chili and garlic. Gargano goat meat comes from kids fed with breast milk, adult animals grazing in and fed...
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Production area: Territories of Gioia del Colle, Santeramo, Turi, Altamura, Grumo Appula, Noci, Putignano, Rutigliano, Sammichele di Bari, Sannicandro, Acquaviva delle Fonti, Adelfia, Casamassima, Cassano delle Murge, Castellana Grotte, Conversano (Province of Bari, Central Puglia) Wine types: Red; Rosé; White; Primitivo; Dessert wines (Aleatico Dolce and Aleatico...
The nghiemeridde (or also called turcinelli, gnummareddi, turcinieddi, ‘mboti, marretti) are rolls typical of Puglia, Basilicata and Molise. The nommareddhri are 5 inches rolls of offal (liver, lung and kidney in guts) closed within the gut of lambs or kids, the size of about 5 inches, along with a few leaves of parsley and giant carousel (fennel seeds). Marretti...
Santeramo is famous for “fornelli.” The butcher shops not only sell good horse meat but they cook it in front of you and they serve it in adjacent rooms, the “kitchen”. The horse meat is often the protagonist of many events and “sagre” that take place in Apulian small town especially during the summer. ...
The Podolian cattle is an animal with great ability to adapt to many environments even in areas that are particularly poor. For the organoleptic characteristics of the meat, the Podolica meat has earned the mark of origin “5R”, like the other four genetic types (Chianina, Marche, Romagna and Maremma). The meat is obtained from subjects free to roam over...
