Food & wine

Typical sweets of the Apulian Christmas tradition, mustazzuoli are tasty brown biscuits whose recipe is handed down from generation to generation. Over time, many variations of this dessert have spread and can also be prepared at home, accompanied by a coffee, herbal tea, hot chocolate or bitters.

Rustici, pettole, frise, calzon, and many other delicacies await you in Puglia! From patronal celebrations, to festivals, to religious events... everything becomes an opportunity to taste the typical Salento street food!

The Apulian scarcelle: one of the most famous and colorful desserts of the Apulian Easter tradition. The peculiarity of Apulian scarcelle is that they can be given the shape you prefer (bunnies, doves and so on). Either way they will be delicious!

Tiella of Bari is a typical Apulian dish made with rice, potatoes, mussels and cherry tomatoes, prepared in the oven in the traditional terracotta pan.

Apulian mussels "arraganate", a dish that throughout Puglia is made with small variations but in any case always very appreciated. In Salento this dish is called "cozze racanate".

The sasanello gravinese is a typical dessert of the Apulian tradition, in particular of Gravina in Puglia. It is made with simple ingredients: flour, sugar, fig vincotto and chocolate which give it its particular dark colour

Apulian pastarelle are typical milk or tea biscuits, easy and quick to prepare, made with simple and genuine ingredients

The Ceglie biscuit (in Salento dialect “U Pesquet”) is a typical biscuit from Ceglie Messapica, a city in the province of Brindisi.

Almonds "atterrate" are an end to a meal, even at Christmas, easy to make because they are prepared only with almonds and chocolate (or sugar).

In addition to the famous Neapolitan coffee, Lecce coffee also has its fame and anyone who visits Salento will almost certainly taste this tasty coffee with almond milk.

The Lecce Cotognata is a special quince jam that has a firmer consistency than a normal jam which is more gelatinous and easily spreadable.

Almond milk is a vegetable drink made from almonds that can be enjoyed hot, cold or used to prepare cappuccinos, drinks or smoothies.

Orecchiette with turnip greens are one of the symbolic dishes of the Apulian gastronomic tradition, especially in the province of Bari but are prepared throughout the region.

Discover the original recipe for Apulian "Cartellate", typical traditional Christmas desserts, decorated with honey or vincotto!

The symbol of Puglia in Italy and around the world are orecchiette, a fresh pasta format, which is prepared by hand, with a round and concave shape.

The scapece of Gallipoli, which is a true classic protagonist of a large number of festivals held throughout the Salento area, with the scapecieri who get to work to prepare it.

Extra virgin olive oil is a real pride for Puglia, well known in Italy and in the rest of the world as a truly exceptional product that manages to enhance and enrich any dish but is also delicious enjoyed with a simple slice of bread.

The preparation of typical foods for the Christmas period is a thought that haunts Salento grandmothers very soon!

Pittule are a typical dish of Salento gastronomy, handed down by housewives and by our mothers and grandmothers, they are a delicacy that is prepared especially in the autumn and winter period.

Every Apulian bakery, among the many traditional breads, sells pucce; but there are also real puccerie, a sort of very original "regional fast food", exclusively dedicated to this tasty sandwich

If you ask a person from Puglia what the typical Christmas dish of their land is, they will mostly indicate a dessert, perhaps different depending on the province they belong to, but certainly a traditional holiday dessert.

A bread created and designed to meet the needs of shepherds and farmers for whom it was an essential and daily food. In fact, they sometimes had to stay away from home for several days, in the farms, the typical farms that stood and still stand in the countryside around the city.

The dough is made only with water, eggs are rarely added as is the tradition of Emilian or Piedmontese pasta.

From Lecce downwards, the breakfast ritual includes coffee and pasticciotto. Numerous pastry shops have become famous thanks to this dessert and there are many addresses where you can taste it.

Nowadays, frisella has become a delicious meal in all respects, perfect to be enjoyed during the summer with the native products of Puglia, during a lunch or directly on the beach during the hottest days.

Gravina Pallone is a semi-hard raw stretched cheese, produced with raw whole bovine milk from farms in the Murgia Alta and Fossa Bradanica basin.

The Salento countryside abounds in many natural products that can be found in the wild, asparagus, various types of herbs including chicory, fennel, beard, many types of mushrooms and one of the delicacies of traditional Salento cuisine, the Municeddhe.

Walking through the streets of Lecce and Gallipoli you can't help but come across some takeaway window where trousers are put on display, these extraordinary delicacies that can also be enjoyed during a walk or while stopping at a bar table.

Focaccia from Bari is a true symbol of Puglia, its softness and unmistakable taste make it one of the foods to eat while walking around the city, for an aperitif or for a delicious snack.

With the new season, there will be plenty of festivals and street parties which cannot miss the scent of toasted almonds and sugar, expertly whipped by the itinerant "cupetari".

The Apulian bombette are small meat rolls made with slices of capocollo (pork neck) rolled up on themselves, seasoned according to taste, skewered on the classic thin skewer and roasted. They are generally filled with pieces of Apulian canestrato cheese, salt, pepper and sometimes parsley.

This typical Apulian burrata cheese is produced throughout the year, following artisanal preparation methods, which make it one of the most significant examples of the dairy art of this southern region.