What's not to love about Apulian cuisine? Or Puglia in general? From its coastline to its wine – both the classic grapes and rediscovered varieties – to its people to its food to everything in between, the land comprising the “heel” of Italy boasts an indescribable allure.
It's not just Italians who are drawn to it – over the past decade or so, Puglia has risen on the world stage, becoming a popular travel destination for people from all across the globe.
Whether you're looking to do a little research before your upcoming trip or plan on cooking Apulian at home, here are seven ingredients essential to Apulian cuisine.
1. Burrata di Andria
Soft cheese scraps (aka stracciatella) and cream encased in a stretched curd cheese – that's burrata. This particular cow milk variety holds IGP status. It has a super delicate texture and is incredibly versatile, so there are several ways to enjoy it. It tastes excellent in its natural form or enhanced with a drizzle of olive oil, though its strong flavor can stand up to more assertive ingredients like anchovies, lemon zest, and saffron.
2. Extra-virgin olive oil
Puglia is the first producer of extra-virgin olive oil and its olive oils remain popular among Italians today. The olive variety Coratina, which is widespread in the northern part of the region, is high in polyphenols, compounds packed with antioxidants that have several health benefits. Apulian olive oils are characterized by low acidity and an intense flavor with a spicy finish. The regional DOPs are Collina di Brindisi, Dauno, Terra d'Otranto, Terra di Bari and Terre Tarentine, and each area has its own peculiarities.
3. Canestrata Pugliese
This PDO sheep's milk cheese is made with whole milk and hard paste. It owes its name to the baskets in which the cheeses mature, which etch streaks into the rind that give it a particular appearance. It's traditionally eaten with broad beans, pears, or vegetables, and the seasoned versions are excellent for grating.
4. Capocollo
The best Apulian cured meats come from Martina Franca, an inland town in the province of Taranto that's south of Monopoli and north of Ostuni, and the capocollo, which is made from the pig's neck, is the most famous. The pork coppa is macerated in salt for 15-20 days, cured with cooked wine and spices, then smoked and aged for up to three months. It's excellent with figs (when they're in season of course).
5. Pane di Altamura
One of Italy's most historic bread varieties, pane di Altamura is produced with re-milled durum wheat semolina from the Murgia and cooked in wood ovens – the Latin poet Horace called it "the best in the world." The PDO bread has a solid and crunchy crust and a soft, honeycomb crumb. The loaves, usually large, remain soft and fragrant for days.
6. Frisella
The original version of this toasted “travel bread” is made with durum wheat semolina flour, water, salt, and yeast. Its double-cooked, which eliminates all the moisture, significantly extending its shelf life. It's bathed with water and seasoned with tomatoes, oregano, oil, and salt.
7. Orecchiette
Having originated in Bari during the Middle Ages, orecchiette spread throughout Puglia to as far as Basilicata, to eventually become one of the most iconic southern pasta varieties. The mixture of re-milled durum wheat, water, and salt is shaped into a small “ear.” It's often served with meat and/or vegetable sauces, like broccoli rabe with sausage.
Cover photo: Tomatoes, chilli peppers, and capocollo at a typical house in Puglia. Photo:
Getty Images / Bouganville