Puglia is the sun-drenched heel of the boot that spans two seas, the Adriatic and the Ionian. An agricultural region with abundant healthy soil, over 50 million olive trees and a tradition of fishing that is still very much in tact, Puglia produces some of the freshest food on the planet. Local dishes are simple yet thoroughly flavorful and have stood the test of time as they've passed from generation to generation. There is an openness and rustic charm in Puglia that is reflected not only in the personality of the locals, but also in the sharing of food.
Pugliese pastas (home of the orecchiette) and breads are handcrafted from locally grown durum wheat. Sauces feature an abundance of fresh vegetables like eggplant, fava beans and broccoli rabe. Fresh fish is caught daily by local fishermen and sold right on the docks and in small fish shops. Hand-crafted burrata and fiordilatte are cheeses that typify the region while our trees drip with cherries, figs, almonds and of course, olives. Puglia's emphasis on olive oil, whole grains, vegetables and fish has drawn attention as a classic example of a healthy Mediterranean diet. Meat lovers should not fear though, cured and grilled meats also make an appearance on the Puglian plate. And our climate is perfectly suited for growing grapes and producing some of the finest wine in all of Italy. You will sample some terrific varieties of Primitivo, Negroamaro and others.
There is so many more interesting things to learn about Puglia and we invite you to discover them on your own!