Apulia

Puglia, or Apulia as it is often called in English, is "the heel" of the Italian boot, including the steep and rocky spur of the Gargano peninsula projecting into the sea. It is the easternmost region of Italy, eight hundred kilometers of coastline stretching down the Adriatic more on Puglia...

Pugliese cuisine is based on olive oil, one of the great products of the region. In any given year, Puglia produces as much as two-thirds of all the olive oil in Italy, and while much of it is shipped north, more of it stays right here to be used in Pugliese kitchens. Cooks in Puglia even deep-fry with extra virgin oil, something that comes as a surprise to Americans but is routine in many parts of the Mediterranean (Sicily, Andalucia in southern Spain) More on food in Puglia.

Soup

PASTA AND BEANS - Pasta fazool

BREAD SOUP FROM PUGLIA - Pancotto

FISH BROTH - Brodo di pesce

CARDOON SOUP - Cardoncie in brodo

CHICK-PEA SOUP - Minestra di cicerchie

SUMMER VEGETABLE - Minestrone

WINTER VEGETABLE - Minestra maritata alla Foggiana

Pastas

BROCCOLI RABE - Orecchiette alla Barese

CHICKPEAS - Ciceri e tria

GREEN OLIVES WITH SPAGHETTI - Spaghetti alle olive verde

HEARTY MEAT SAUCE - Ragu del macellaio

ZUCCHINI, POTATOES AND RICOTTA - Spaghetti con zucchini, patate e ricotta

Main Courses

BEEF ROLLS - Braciolini

EASTER LAMB WITH FRESH GREEN PEAS AND PARMESAN SAUCE - Verdetto

OVEN BRAISED LAMB WITH GREENS - Cutteriedde

OVEN ROAST LAMB WITH POTATOES - Agnello assutte-assutte

Vegetables

EGGPLANT PARMESAN - Parmigiana di melanzane

Bread, Focaccia, Calzone