APULIA ALSO ON NATIONAL GEOGRAPHY WITH ITS DELIGHTS!
The Apulian cuisine, chosen and loved because it exalts the simple and genuine products of a generous land and the sea that surrounds it.
Here are some dishes not to be missed:
1. Focaccia Pugliese: Famous for the production of olives, the vast cultivated lands of Puglia were once almost entirely given over to wheat. The last few years have seen a revival of ancient wheat varieties, but the already existing bases of the region are being beaten, such as taralli (breadsticks, often tied with fennel seeds) and frisella (crispy white bread baked in stone). The peppery dark green olive oil of Puglia is a key ingredient in the Apulian focaccia, cooked with intense heat, traditionally in a heavy cast iron pan, black olives and cherry tomatoes pressed lovingly in the deep dough similar to a pillow.
2. Apulian Mozzarella: Not to be confused with the buffalo mozzarella from nearby Campania, the soft, spherical and Apulian white cheese is made with cow's milk. The fresh variety, served with basil and tomatom is the right choice, as well as the indulgent variant centered on the cream, the burrata. But ramify: taste the scamorza (smoked mozzarella) and caciocavallo, the spicy yellow "horse cheese", called for its aging and drainage process, tied with a rope on a wooden board.
3. Wine: Malvasia, Negroamaro, primitivo, Aglianico ... the list of Apulian wines is difficult to exhaust.
4. Orecchiette with turnip tops: orecchiette are shaped like pasta, as the name suggests, as "small ears", made in simple southern Italian style with flour, salt and water - without eggs. These are typically associated with turnip tops.
5. Seafood: Puglia has the longest coast of any continental Italian province and the tradition of eating freshly caught fish, often raw, is still firmly observed. Try fresh sea urchins or simply cooked with linguine. Raw (raw dishes, usually seafood but sometimes also thinly sliced vegetables), immersed in olive oil is a real culinary experience not to be missed, especially in Bari, where it is said to have originated the raw. The octopus often served in a rich stew of local tomatoes, is served both in summer and in the winter months.
To read the full article click here: https://www.nationalgeographic.co.uk/travel/2019/11/what-theyre-eating-puglia
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