10 Foods You Must Eat in Puglia

For you Italy dreamers out there, here are 10 foods you must eat in Puglia. In fact, you can't officially say you've been to Italy's southernmost region if you haven't tried these foods straight at the source.

1. Bread

Bread is one of Puglia's most emblematic products. Pane di Altamura, a PDO bread from an inland town west of Bari, is the most famous. The bread from Monte Sant’Angelo, a town in the northern part of the region that sits near the Adriatic, holds PAT (Traditional Agricultural Product) status – in fact, all of Puglia's durum wheat loaves are worth a try. Don't stop yourself from buying an entire loaf because you fear it going to waste – it won't. You'll finish it. 

2. Taralli

In short, taralli are small rings made from crispy bread dough with oil – the larger versions are known as scaldatelli. Also in the Apulian crunchy bread realm are frize and friselle, which are more common in and around Salento, the region's southernmost edge which sits in the “heel” of Italy's “boot.” They're often enjoyed bruschetta-style, topped with tomatoes, salt, oil, and oregano. Both taralli and frize can be bought purchased fresh in bakeries, but those have a shorter shelf life, than the packaged versions – the latter makes a perfect edible souvenir or gift. 

3. Focaccia

Not that no one knows how to make pizza in Puglia, but the focus is more on focaccia. Apulian focaccia is marked by a round dough that's a bit higher than the Genovese variety – it's crispy on the outside and soft on the inside. The classic version contains cherry tomatoes, but variations are obviously not lacking. Don't miss the pucce if you are in Salento and the paposce if you are in the Gargano, cooked pizza loaves stuffed with all sorts of deliciousness. 

4. Caciocavallo

The perfect accompaniment to bruschetta, caciocavallo is famous both for its shape and gentle saltiness – unless it's aged for a very long time, which renders the cheese significantly more assertive. "Grilled" caciocavallo is excellent. If visiting the Gargano peninsula, which juts out into the Adriatic directly east of Naples, don't miss Caciocavallo Podolico, so-called because it's made from the milk of the Podolic cows, a little-known, at-risk breed whose milk has a particularly concentrated flavor. 

5. Mozzarella, burrata and stracciatella

The Apulian dairy art does not begin and end with caciocavallo. Burrata has become a must on the menus of chefs not only around Italy but all over the world – however, you haven't truly tasted burrata until you've tasted it in Puglia. Stracciatella comprises the filling of the burrata before it's encased in the mozzarella exterior. As for mozzarella, it's usually shaped into knots that have an exceptional consistency that seemingly crunches when bitten into. These dairy products abound throughout Puglia, though in and around Andria, a commune near the Adriatic north of Bari, is the best.

6. Orecchiette

Of the foods you must eat in Puglia, orecchiette with broccoli rabe is an Apulian classic. Summer is not the season for broccoli rabe, but you can buy a jarred pesto version or enjoy a dish made from frozen stocks. In the alleys of Bari's Old Town, you can watch women tirelessly prepare the orecchiette by hand. Local pasta factories sell freshly prepared orecchiette, and if you stock up just before leaving, you can store them in the freezer as soon as you get home. 

Among the Apulian types of pasta are troccoli, which are a long pasta typical of northern Puglia; cicatelli  (also called strascinati depending on the area), which are similar to orecchiette, but longer; and cavatelli, which is basically unopened orecchiette. Salento is home to sagne 'ncannulate, long twirled pasta strands.

7. Panzerotti

Stuffed and deep-fried pockets of dough, classic panzerotti are filled with tomato and mozzarella, though a version containing prosciutto and mozzarella is also popular. They emerge from the oil incredibly hot, so as soon as you bust into it, the mozzarella will inevitably seep out – this is important to know so that you can eat it accordingly without staining your clothes or burning your fingers. They're also available oven-baked but, when prepared as such, they lose at least 70% of their charm and flavor. 

8. Pettole

Also fried, pettole should be eaten hot, as soon as they emerge from the oil. These fried bread dough balls are usually served with just a pinch of salt, or with a spoonful of tomato sauce and a little grated cheese. The sweet version, which is especially popular around Christmastime, is complete with a sprinkling of sugar and sometimes vincotto (sweet cooked grape must).

9. Pasticciotti

While these dolci are considered emblematic of Puglia, they're actually only found mostly in and around Lecce, a city in southeast Puglia that's less than 10 miles from the Adriatic Sea. These shortcrust pastry tartlets are filled with cream and, usually, a sour cherry – pasticcioti are often compared to Lisbon's pasteis. Many Lecce bakers have reworked the recipe, preparing a selection with innovative fillings – some even experiment with savory versions. 

10. Cartellate

This dolce typical of the Gargano peninsula is found throughout Puglia, just one of the dozens of Arab influences found along the southern Italian coasts. A former Christmas sweet, cartellate, a fried rose-shaped pastry flavored with honey or vincotto (or sometimes both), is made year-round today. Some might be topped with sprinkles while others might have shaved hazelnuts or almonds. They keep for a long time, so they make for a great souvenir/gift.