An extended region, the so-called “boot helmet”. A genuine, cheerful and lively region. The regional cuisine of Apulia is linked to its traditional peculiarities; therefore, it is simple, rustic and without too much frills.
It is a careful reading, a perfect paraphrase of its own territory. The Apulia’s cuisine includes a mix of specialties from land and sea, with flavors that caress the palate along with the slow rhythms of the seasons. The high quantity of raw material and the will to alter as little as possible the flavors of the ingredients, create a noble, genuine and never repetitive cuisine. Rich in new and surprising combinations and tastes.
Apulia is the granary of Italy, and it is one of the major producer of pasta and bread in Italy. You don’t have to underestimate the rich vegetable production, another fundamental element of Apulian cuisine. Apulia is also a land of sea and pulls on fish and crustacean networks, specialized in raw and Italian-style sushi (Italian-style). All Apulian dishes are flavored with Olive Oil which, with its intense and fruity flavor, is indispensable in any table and it is at the center of every recipe.