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Fresh pasta in the shape of thick spaghetti, 30-40 cm in length, typical of the Foggia area. Troccoli i is like a chunkier chitarra pasta. This pasta works with any sauce from a simple oil and garlic dressing to ragù. ...

Strascinate is a shape of pasta typical of the southern regions of Italy, above all Puglia and Basilicata. Their name means “pulled” because of the way they get their shape. Strascinate pasta is a kind of orecchiette but they are not flipped inside out after being pulled with the knife. ...

Production area: all Puglia Provinces Wine types: White; Sparkling White; White Passito; Red; Sparkling Red; Red Passito; Novello; Rosé; Sparkling Rosé Vine varieties: Aglianico; Aleatico; Bianco di Alessano; Bombino bianco o nero; Cabernet; Cabernet Sauvignon; Chardonnay; Falanghina; Fiano; Greco; Lambrusco; Malvasia bianca; Malvasia nera; Moscatello selvatico;...

Production area: Territories of Manduria, San Marzano di San Giuseppe, Avetrana, Sava, Maruggio, Lizzano, Torricella, Pulsano (Province of Taranto, Central-Southern Puglia) Wine types: Red; Dessert wines (Dolce naturale; Liquoroso secco; Liquoroso dolce naturale) Vine varieties: Primitivo (100%) Alcohol by volume: 14% (Red); 13% (Dolce naturale); 15% (Liquoroso dolce...

Crisp bread rings made with soft-wheat flour, olive oil and white wine, and flavoured with spices – generally fennel seeds. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. Sweet and plain taralli are often dunked into wine. Taralli are classically formed...

Fresh or dried pasta like twisted lasagna sheets. ...