Puglia's cuisine is deeply steeped in the region's agricultural tradition and an instinct for self-sufficiency. As such many of the most representative dishes have their origins in "cucina povera", making use of whatever is at hand or that can be picked from the garden or even the hedgerow! A classic example of this is Puglia's signature dish, orecchiette con le cime di rapa, pasta cooked with turnip greens. Simple in the extreme but absolutely delicious!
Freshness of ingredients is all-important as is the their provenance: people cook overwhelmingly with locally produced or reared foodstuffs such as durum wheat, tomatoes, artichokes, fava beans, courgettes, beans, fennel, peppers, onions, seafood and lamb.
The recipes that appear below represent the finest and most traditional examples of Puglia's culinary palate. We hope you will try them, love them and keep coming back for more - this page is destined to grow and grow!
The following recipes were taken from "The Thinking Traveler"