Production area: Territories of Ostuni, Carovigno, San Vito dei Normanni, San Michele Salentino and part of the territories of Latiano and Ceglie Messapica (Province of Brindisi, Central-Southern Puglia) Wine types: White; Ottavianello (rosé) Vine varieties: for the White, Impigno (50%-85%); Francavilla (15%-50%); Bianco di Alessano, Verdeca (max. 10%) For the Rosé:...
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Panzarotti or panzerotti are filled, savory pastries. They are small versions of calzone or closed pizza, but produced with a softer dough. The most common fillings are tomato and mozzarella, but spinach, mushrooms, baby corn, and ham are often used. Another filling is onions stir fried in olive oil and seasoned with salted anchovies and capers, a seasoning that,...
Production area: Province of Foggia (Northern Puglia) Wine types: Red; Rosé Vine varieties: Sangiovese (min. 60%); Uva di Troia; Montepulciano; Lambrusco Maestri; Trebbiano toscano Alcohol by volume: 11,5% (Rosé); 12% (Red) Organoleptic properties Orta Nova Red is red verging on garnet red in colour with orange tinges upon ageing. To the nose it is vinous and pleasant....
Fresh or dried pasta shaped like small indented disks. Its shape reminds one of a small ear. In the area of Taranto it is called “recchietedd” or “chiancaredd”. A slightly flatter version is called “cencioni”, while in the area of Bari “strascinate” are more similar to cavatelli. The most famous version is orecchiette with rapini/broccoli rabe (“cime...
Production area: Territories of Nardò and Porto Cesareo (Province of Lecce, Salento, Southern Puglia) Wine types: Red; Red Reserve; Rosé Vine varieties: Negroamaro (80%-100%); Malvasia Nera di Brindisi; Malvasia Nera di Lecce Alcohol by volume: 11,5% (Red and Rosé); 12,5% (Red Reserve) Organoleptic properties Nardò DOC Red is ruby red in colour with light orange...
