Ingredients from Puglia – vegetables

It may be the Neapolitans who were historically known as ’mangia foglie e mangia maccheroni’ – leaf and pasta eaters, but fruit and vegetables, whether cultivated or growing wild, have also always played a significant part in the cuisine of … Continue reading

Puglia the ‘bread basket’ of Italy – part one: Pane d’Altamura, taralli, friselle, focaccia, panzerotti.

Puglia has been one of Italy’s main producers of durum wheat since Roman times. Different kinds of bread, focaccia, biscuits, cakes and fresh pasta made with durum wheat and water are an essential part of the Puglian diet. Many of … Continue reading