A Local's Guide to Traditional Puglia Food

Cuisine of Puglia

Nestled in the sun-drenched heel of Italy's boot lies Puglia, a region renowned for its breathtaking landscapes, ancient history, and, of course, its mouthwatering cuisine. For food lovers seeking an authentic Italian gastronomic experience, Puglia is a treasure trove waiting to be explored. Join us on a culinary journey through this hidden gem as we uncover the top must-try dishes that define the essence of Puglian food, including their best pasta and famous olive oil.

Keep into account that some specialties can be found throughout the region, whereas others can be specific to a single location.

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Best food in Puglia guide (curated by a local):

Pasticciotto

A beloved pastry filled with creamy custard, often savored for breakfast or as a delightful sweet snack throughout the Salento region. While it's a specialty of Lecce, you'll encounter this delectable treat across Salento. The 'original' version tantalizes taste buds with its luscious crema pasticcera filling. For the ultimate indulgence, I recommend ordering it fresh for breakfast, still warm from the oven.

Some Pasticciotto places:

Lecce: Quart'a Caffè Pacamara or Caffé Avio, a historic bar where the iced coffee was invented.

Orecchiette

Traditional handmade pasta shaped like little ears, typically served with tomato sauce, broccoli rabe, or other local ingredients. Orecchiette are typical of Bari, but you will find them thoughout the region. You must stop by the the "Strada delle Orecchiette" (Orecchiette Road) in Bari, Italy, is a charming and picturesque street known for its traditional handmade pasta. Orecchiette, which translates to "little ears" in Italian, is a type of pasta that's particularly popular in the Puglia region, where Bari is located. This street is famous for its many small shops and stalls where local women make and sell orecchiette pasta by hand. Walking along the Strada delle Orecchiette, you can witness the fascinating process of pasta-making and even have the opportunity to taste some freshly prepared pasta dishes. Aside from orecchiette, you'll find other local specialties and souvenirs along the street, making it a delightful destination for food enthusiasts and travelers interested in experiencing authentic Italian cuisine and culture.

Extra Vergin Oil

Extra virgin olive oil" (often abbreviated as EVOO) is the highest grade of olive oil and is considered the highest quality and most flavorful type of olive oil available. It is made by cold-pressing olives, which means the oil is extracted from the olives without the use of heat or chemicals, thereby preserving the natural flavors and health benefits of the olives. Puglia is renowned for its production of high-quality extra virgin olive oil (EVOO). The region boasts extensive olive groves, particularly in the provinces of Bari, Brindisi, and Foggia, which contribute to its reputation as one of Italy's leading olive oil-producing areas.

In Puglia, olive cultivation and olive oil production have been deeply ingrained in the region's culture and economy for centuries. The olive trees grown in Puglia are primarily of the Coratina and Ogliarola varieties, known for their robust flavor profiles and high-quality oil yield.

Where you can purchase and taste some excellent olive oil, close to Alberobello: Oleificio Salamida Alberobello

Taralli

Crunchy and savory snack similar to breadsticks or pretzels, flavored with olive oil, wine, and sometimes fennel seeds. You will find them anywhere or served to an Aperitivo. 

Pittule

Pittule are fried dough balls made from dough flavored with potatoes and sometimes filled with cheese or vegetables. Also pittule are very common served during an Aperitivo. 

Burrata

Creamy cheese made from mozzarella and cream, often served fresh with tomatoes and basil as a simple yet delicious appetizer. You will find this anywhere in Puglia. 

Seafood & Crudo di mare

Puglia, being a coastal region in southern Italy, boasts a rich tradition of seafood cuisine. The Adriatic and Ionian seas bordering Puglia provide an abundance of fresh seafood, which is prominently featured in many of the region's dishes. Here are some popular seafood dishes from Puglia:

Frittura di Paranza: A mixed fried seafood dish typically featuring small fish like anchovies, squid, and shrimp, often served with a squeeze of lemon.
Cozze al Purgatorio: Mussels cooked in a spicy tomato sauce, often flavored with garlic, parsley, and sometimes chili peppers.
Risotto ai Frutti di Mare: A seafood risotto made with a variety of shellfish and sometimes mixed with squid or cuttlefish ink for extra flavor and color.
Branzino al Cartoccio: Whole sea bass cooked "al cartoccio" (in parchment paper) with herbs, vegetables, and sometimes olives and tomatoes.
Polpo alla Pugliese: Octopus cooked Puglian-style, often braised in a tomato-based sauce with olives, capers, and potatoes.
Spaghetti ai Ricci di Mare: Spaghetti pasta served with a sauce made from sea urchin roe, typically flavored with garlic, olive oil, and sometimes a hint of chili pepper.

These are just a few examples of the many delicious seafood dishes you can find in Puglia, where the freshness and quality of the ingredients shine through in each bite. 

One dish to be tasted is "Crudo di mare" which translates to "raw seafood" in Italian, and it's a dish commonly found throughout Italy, including in Puglia. Given Puglia's coastal location and access to fresh seafood, crudo di mare is often enjoyed as a delicacy in the region.

Typically, crudo di mare consists of thinly sliced raw seafood, such as fish, shellfish, or crustaceans, served with minimal seasoning to allow the natural flavors of the seafood to shine. Lemon juice, extra virgin olive oil, and a sprinkle of sea salt are often used to enhance the taste.
This dish is typically served as an appetizer or starter, showcasing the freshness and quality of the region's seafood. Enjoying crudo di mare in Puglia can be a delightful experience, especially when paired with a glass of crisp local white wine to complement the flavors of the sea.

One restaurant where you can taste fish dishes at affordable prices in Bari: Nicolaus - Il Bistrot dal Mare. Here you can also order Ricci di mare (sea urchin roe) a must to try. You will not see them listed in the menu, but ask for them.

Rosticceria 

During your trip either to sit down or to have a quick snack, you have to stop by a rosticceria. A "rosticceria" is an Italian term that refers to a type of establishment specializing in prepared foods, particularly roasted or grilled meats, vegetables, and other dishes. Rosticcerias typically offer a variety of ready-to-eat or ready-to-heat items for take-out or quick meals.

In a rosticceria, you might find a wide array of foods, including roasted chicken, pork, beef, or lamb; grilled vegetables; lasagna; stuffed vegetables; arancini (rice balls); and a variety of side dishes and salads. These foods are often prepared in-house or freshly cooked throughout the day, making them convenient options for people looking for a quick and satisfying meal.

Rosticcerias are popular throughout southern Italy and are often frequented by locals looking for a convenient and delicious meal on the go. They can range from small neighborhood shops to larger establishments with a wider selection of offerings.

Braciole

This delicacy hails exclusively from Putignano, offering a unique culinary experience found nowhere else. It consists of savory meatballs crafted from a blend of cheese and a distinctive type of ham, delicately simmered in a rich tomato sauce. You can come here to try it: Stefan. This an authentic rosticceria, where you find the real casereccia cuisine. "Casereccia" is an Italian word that translates to "homemade" or "home-style" in English. It's often used to describe certain types of pasta or dishes that evoke a rustic, traditional, or homemade quality.

Braceria

"Braceria" refers to a type of restaurant or eatery, particularly common in southern Italy, that specializes in grilling or roasting meats, especially beef. The term "braceria" comes from the Italian word "brace," which means "embers" or "coals," referring to the method of cooking over an open flame or hot coals.

In a braceria, you can expect to find a menu featuring various cuts of meat, such as steak, ribs, sausages, and sometimes even offal, cooked on a grill or over a wood-fired oven. The focus is typically on high-quality meats cooked simply to let the natural flavors shine through. These establishments often pride themselves on using locally sourced ingredients and traditional cooking methods.

Bracerias are popular gathering spots for meat lovers, offering a cozy and rustic ambiance where patrons can enjoy hearty dishes accompanied by sides like roasted potatoes, grilled vegetables, or fresh salads. It's a culinary experience that celebrates the rich tradition of Italian meat-centric cuisine, particularly in regions like Puglia. You will find them particularly in Valle d'Itria. 

One braceria restaurant that I can advise in Ostuni: La Braceria - I piaceri della carne

Capocollo

One peculiarty if you stop by Martina Franca is their affettato named capocollo. "Affettato" in Italian translates to "sliced" or "sliced meats" in English. This could include a variety of cured meats such as prosciutto, salami, coppa, mortadella, and other similar items. I tried it here: La Bottega del Capocollo.

Panzerotto

A "panzerotto" is a traditional Italian savory pastry that originated in Puglia. It's similar to a calzone or a small, fried turnover.

A typical panzerotto is made from pizza dough that is folded or shaped into a half-moon or a crescent and filled with various ingredients, such as tomato sauce, mozzarella cheese, and sometimes other toppings like ham, mushrooms, or olives. The filling is enclosed within the dough and then sealed by pressing the edges together, creating a pocket of deliciousness.

After shaping and filling, the panzerotto is usually deep-fried until golden brown and crispy on the outside. The result is a hot, crispy pastry with a flavorful filling inside.

Puccia

A Puccia is a type of Italian sandwich that originates from the Puglia region. It typically consists of a round, hollowed-out bread filled with various ingredients such as cheese, cured meats, vegetables, and spreads. The bread used for a Puccia is similar to a traditional Italian bread or focaccia, but it's typically softer and sometimes flavored with olive oil or other seasonings. 

Great places to try a Puccia: 

Lecce: L'angolino di Via Matteotti

Martina Franca: La Bottega del Capocollo

Caciocavallo

Caciocavallo is a type of semi-hard cheese that originated in Puglia. The name "caciocavallo" means "cheese on horseback" in Italian, referring to the traditional method of tying two cheeses together with a rope and hanging them over a wooden board to age, resembling a pair of saddlebags.

Made from cow's milk, caciocavallo cheese has a smooth texture and a tangy, slightly salty flavor. It is often aged for several months, during which time it develops a sharper taste and a firmer texture. Caciocavallo is commonly used as a table cheese, eaten on its own or paired with bread, cured meats, and olives. It is also suitable for grating over pasta dishes or melting in sandwiches and baked dishes.

Bombette

Bombette are a specialty dish originating from the Puglia region of southern Italy, particularly from the area around the town of Martina Franca. They are essentially small, savory rolls made from thinly sliced meats, typically pork, which are then filled or wrapped around various ingredients before being grilled or roasted.

Traditionally, bombette are made by taking thin slices of pork (such as pork loin or pork belly), pounding them out to make them even thinner, and then stuffing them with a mixture of cheese, herbs, and sometimes cured meats like prosciutto or salami. After stuffing, the slices are rolled up and secured with toothpicks or skewers before being grilled or roasted until cooked through and slightly crispy on the outside.

The fillings for bombette can vary widely depending on personal preference and regional traditions. They might include cheeses like caciocavallo or pecorino, herbs like parsley or oregano, and sometimes even vegetables like sun-dried tomatoes or roasted peppers.

Bombette are a popular street food and are also commonly served in restaurants throughout Puglia, often accompanied by local bread and vegetables. They're a delicious and hearty dish, perfect for enjoying with friends and family.
 
The best bombette I had during my holiday were at this restaurant in Ostuni: La Braceria - I piaceri della carne

Coffee

Puglia, like many regions in Italy, has a rich coffee culture that is deeply ingrained in the daily lives of its residents. While Puglia may not be as famous for its coffee culture as cities like Naples or Rome, it still has its own unique coffee traditions and preferences. In particular, Lecce's typicality is caffè con il ghiaccio: similar to the iced coffee, they serve one espresso with a couple of ice cubes and if you want, with some almond milk. You will find it in any bar in Lecce, you can stop by Caffé Avio, where it was invented. 

Exploring the local cuisine of Puglia is not only a culinary adventure but also a cultural experience that reflects the region's history and traditions. Buon appetito!