A FOOD TRADITION
Apulian Cuisine
Apulian cuisine comes from Italy’s southeastern heel, including the Salento peninsula, Bari area, and Gargano. It is grounded in durum wheat, durum breads, olive oil, tomatoes, bitter greens, legumes, vegetables, fresh cheeses, and seafood. The cooking is generally direct, emphasizing seasonal produce, handmade pasta, baking, and grilling rather than elaborate sauces. Common examples include orecchiette con cime di rapa, focaccia Barese, and tiella di riso, patate e cozze. Coastal and inland repertoires differ, but both share a strong relationship with Mediterranean agriculture and maritime foodways.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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