Clementine of the Gulf of Taranto is a mix between the mandarin and the orange, characterized by spherical, slightly flattened shape at the poles, with a smooth or slightly wrinkled peel, orange in color with a slight green tinge. The pulp, which is also orange in color and very juicy, has a sweet taste and it contains a maximum of three seeds. It can be eaten plain...
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Rapini is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and it is particularly associated with Apulian cuisines and particular dishes like “orecchiette alle cime di rapa”. ...
Turi is the capital of a particular type of cherries called ‘Ciliegia Ferrovia’ or ‘Railway Cherry’. The name actually originates in 1935 when the strain was developed from the nut or seed of a tree growing near the railway lines heading south east towards Sammichele di Bari. Hence the name ‘Ferrovìa’ given by the local people. Turi...
The grass pea is an ancient legume similar to the chickpeas. Cicerchia appears minute, angular and white. The skin is a little thick. Its taste is similar to a bean-pea mix. The elderly farmers and shepherds of the Murgia love cicerchia and they are used to cook it very often. It was once present in every kitchen of the farmers. In fact, it was known as the food of...
Black chickpeas are grown in the Murgia area and they are also called “ceci dal solco dritto” (“chickpeas of straight furrow”). The consumption of black chickpea is linked to the ancient traditions of the past years. In fact, given the low amount of animal protein in their daily diet, black chickpeas were used to for their high protein and nutrients. The chickpea...
