Tasty holidays in Farmhouse in Puglia

Info and Description

Centuries-old olive trees that give DOP extra-virgin olive oil and vineyards from which are produced delicious wines, such as Negroamaro and Primitivo: during your holidays in Puglia don't miss to taste the typical products like home-made pasta, cheeses and meats, to be enjoyed in a Masseria in the Valle d'Itria or in a characteristic Farmhouse near the sea of Salento.

What to eat in Puglia

When you think of the cuisine of Puglia the first things that come to mind are orecchiette, friselle and taralli and the fragrant and fragrant bread of Altamura , delicious with a drop of oil from Puglia .. But in reality the traditional dishes of Puglia are many more, both land and sea, able to satisfy every type of palate.

The Gargano area is famous for its cheese production. First of all the caciocavallo podolico , produced exclusively with the milk of podoliche cows and then the canestrato and cacioricotta pugliesi. Not to mention the famous Apulian burrata , a fresh cheese similar to mozzarella with a soft inside of spun dough and cream, produced mainly in the Andria area, the birthplace of this specialty.

Bari is instead the land of origin of one of the symbols of the Apulian cuisine, orecchiette with turnip tops , a typical recipe spread throughout the region. In the alleys of Bari Vecchia you can buy fresh orecchiette home made by the local ladies. Among the specialties of this area there are also the cavatelli with seafood , the rice tiella, potatoes and mussels , or rice, potatoes and mussels with onion and in some cases tomato, a typical recipe of the area, but consumed throughout Puglia . You can also taste the typical street food products such as the Pugliese fried panzerotti , stuffed with minced meat, turnips, mortadella or mozzarella and the sgaglizze , tasty polenta pancakes often accompanied by popizze , spherical fritters of white flour. Perfect as an aperitif.

Obviously you can not leave Bari without having tasted the famous focaccia from Bari , made with a simple mixture of flour, brewer's yeast, water and salt and topped with tomatoes, oregano and black olives.
finally, among the desserts we recommend the castagnedde , made with almond flour and chocolate.

In the area of Foggia the Muschiska deserves to be tasted, a characteristic dried meat of sheep, goat or veal and the typical cheeses of the area, the giuncata and the pecorino . Among the typical dishes of Foggia you will find the lagane with legumes, the ravioli with ricotta, the troccoli, the wheat of the dead and the wheat pizza of india that make up most of the recipes of Gargano.

What to eat in Salento

The cuisine of Salento is a particularly poor cuisine, made of ingredients such as unrefined flour and barley, which give life to unique dishes that in spring and summer are mainly based on vegetables and fish, while in winter legumes.
If you are in this area, particularly in Lecce , start the day with pasticciotti, sweet shortcrust pastry filled with custard to eat hot for breakfast. As for the salty you can not try the Salento puccia , also widespread in province of Taranto , cooked in a wood oven is a soft and crisp bread that is stuffed with dozens of ingredients. Then try the famous friselle , bread donuts typical of the Salento and Taranto cuisine consumed especially in summer, alone or accompanied by condiments such as tomatoes and anchovies. Another typical recipe of Salento are the ciceri e tria , a first course based on fresh pasta and chickpeas whose particularity is that a part of the pasta is cooked in salted water, the other part fried.

If you have just watered to read the typical dishes of Puglia, you just have to book in one of our farms and leave! Look at our offer of B & B, Holiday Homes, Apartments, Villas for your holiday food and wine in Puglia .