Italian recipes from Apulia!

Is the best cuisine in the world the one from Apulia? 

Are you a big foodie and, amongst the many culinary traditions of Italy, you don’t know which one to officially recognise as the best one?

I feel you: it is really difficult to choose, thinking of all the many excellent Made in Italy food realities, the one to be considered the best.

Each area of my country knows how to offer a real combination of territory, aromas and flavors, gifting the guests at each table with an experience that goes far beyond nourishing your body. Italian recipes are, after all, tasty, earthy and to die for!

Yet, when you go through the cuisines of our regions, you certainly cannot help but noticing how Apulian cuisine is one of the most popular in the world, thanks to dishes that became mostly representative of our country: for example, the timeless orecchiette with turnip greens.

This dish is a true triumph of the authenticity of the gastronomy of this region, which offers a large quantity of typical Apulian products. The fresh ingredients stand out (compared to those of many other areas of Italy) for their poor origin, typical of the peasant world.

Don’t expect polenta, don’t expect chicken piccata, certainly not sausages: in Puglia we eat tomatoes, vegetables, we cook using lots of flour and we drink red wine (and olive oil!).

Agri-food products, a true symbol of Made in Italy 

As I just mentioned, what makes Apulian cuisine so coveted in the world, is precisely its ability to combine flavors and aromas in unique dishes.

In Puglia (as we say in Italian), we typically use raw ingredients that other culinary traditions either have never considered with due attention, or have ignored without particular regard.

These ingredients are seen globally as some of the strengths in which Puglia contributes to popularize the Made in Italy agri-food globally, making it a recognizable symbol of quality, tradition and creativity.