Bread, “taralli”, “friselle”, “focaccia”, “panzerotti” are some of the typical products of Puglia. Food and dishes of ancient tradition such as spelt, mozzarella, cheese, beans and chicory, podolic caciocavallo (made with the milk of a particular breed of cows named Podolica), pasta with chickpeas and orecchiette with turnips. You cannot miss the opportunity to taste the famous focaccia Barese, orecchiette and panzerotti, which are symbols of the Apulian gastronomy.

Bari is also the undisputed land of fish, which is eaten both raw and cooked. The most typical food and dishes are: fish soup, rice, potatoes and mussels. Sustainable fishing practices include the use of hand-crafted standard nets and non-invasive equipment, which result in less bycatch and prevent overfishing, and regulated fishing seasons, which protect fish during their spawning season.

The interior area of the Itria Valley, between Martina Franca and Cisternino, is important for the production of meat, hams and neck bones. While, local dairy farms are important for their production of PDO and PGI cheeses such as burrata, mozzarella, shredded cheese, scamorza and cheeses like the rush creek. You can visit the companies that produce the famous DOP mozzarella of Gioia del Colle and the IGP burrata of Andria.

Multi-layered puff pastries paired with wine and the Lecce pastry are the typical sweets of Puglia. Galatina is renowned for its “pasticciotti” (small cream-filled pastries) which are some of the most delicious sweets baked products of Salento.