the Metropolitan City of Bari

This Apulian delicacy is traditionally prepared with a soft, yeasted dough that combines semolina, wheat flour, and mashed potatoes. It is usually topped with cherry tomatoes and olives, but some varieties occasionally employ other combination of ingredients, such as different vegetables, coarse ... Read more

Orecchiette con cime di rapa (orecchiette with broccoli rabe) is one of the most popular pasta dishes from the Italian region of Apulia, especially beloved in the region's capital, Bari. Orecchiette have a perfect shape for scooping up the chunky pieces of boiled broccoli rabe, or ra... Read more

Spaghetti all’assassina is an unusual pasta dish from Bari, unique for its method of preparation - risottatura style (because it's similar to the one used in making risottos). According to the Accademia dell’assassina, that means cooking spaghetti directly in a spicy tomato b... Read more

Orecchiette alla barese is a traditional pasta dish originating from Bari in Puglia. The dish is usually made with a combination of orecchiette pasta, rapini (broccoli rabe), garlic, olive oil, chili peppers, and a few anchovies. However, there are a few variations on the dish, so the list of ing... Read more

Named after a town settled on one of the Murge plateau hills, pane di Altamura is a country-style sourdough bread that has been traditionally produced in the provinces of Bari and Barletta-Andria-Trani for centuries. It is made only with durum wheat dough, natural yeast, salt, and water. Once the... Read more

Panino col polpo is a traditional sandwich originating from the Bari area. This simple sandwich is made with a combination of octopus, bread rolls, olive oil, parsley, salt, and black pepper. The octopus is washed, brushed with olive oil, and grilled slowly over embers while being brushed with a ... Read more

Sgagliozza is an Italian dish from Bari, consisting of rectangular (or square-shaped) pieces of fried polenta. The dish is made with polenta flour, water, salt, and oil. Once cooked, the dense polenta is left to cool and it is then sliced into rectangular pieces and fried until golden brown... Read more

Traditionally produced in the provinces of Foggia and Bari, Canestrato Pugliese is a hard cheese made from sheep's milk. It is one of the most prized products of the Apulia region, masterfully crafted from December to May, at altitudes varying between 250 to 700 meters, where the Mediter... Read more

Tiella di riso, patate e cozze is a layered dish consisting of rice, potatoes, mussels, onions, and tomatoes which are seasoned with olive oil, salt, parsley, pepper, and garlic. Originally from the city of Bari, this rich and fragrant dish with a crispy golden crust is very popular throughout Ap... Read more

Locorotondo is an Italian wine region that produces varietals and blends from Verdeca, Bianco di Alessano, and Fiano grapes. The region is located in Puglia, and it has held the DOC status since 1969, but the wines were mainly overshadowed by robust and dark reds that traditionally come ... Read more

Pallone di Gravina is an Italian cheese hailing from Gravina in Puglia. This semi-hard, pasta filata-style artisan cheese is made from pasteurized cow's milk and it's shaped into a ball, hence the word pallone, from the word palla. It's aged for a minimum of 4 months. The shape of the ch... Read more

Lagane di San Giuseppe is a traditional dish originating from Puglia. It's prepared exclusively for March 19, St. Joseph's Day. The dish is made with breadcrumbs, anchovies, olive oil, chestnuts, tomato purée, and lagane (mafaldine) or similar broad and flat pasta. The la... Read more