Puglia
Puglia, the heal of the boot, is a predominatly agricultural region. They produce about 40% of Italy's olive oil and a large proportion of it's wine.
The cuisine would be considered home-country inspired. They use an abundance of local produce such as, durum wheat, tomatoes, artichokes, fava beans, rocket, courgettes, beans, fennel, peppers, onions, beef and lamb.
Durum wheat is used to make pasta and bread. For tradional pasta it's only mixed with salt and water. Eggs aren't used, as they were considered a luxury. Puglians pride themselves on their orecchiette(small ear-shaped shells). These are still made by hand and served with either a meat ragu, broccoli and lard or mushrooms or turnip tops.
As for bread, it comes in all shapes and sizes and is routinely served with meals.
Altamura is a small town in NW puglia. It was the first town in Europe to recieve a DOP classification(Denomination of Origin of Production) for its bread. Because the towns people prefered their own bread for sandwhiches, less than two years after they opened , McDonald's left town.
Puglia's landscape is ideal for sheep so lamb is widely used. They also like horse and pork and beef is gaining popularity.
Due to sheep farming, the cheeses are mostly made of sheep milk. They make pecorinos and ricottas. There is also burrata di Andria. This is a soft, fresh cheese that has to be eaten within 24 hours of production.
Now for dessert! Many Puglian desserts are almond based and combined with honey or vin cotto do fichi(fig concentrate). There is also ricotta cheese sweets which are a local favorite.
The cuisine would be considered home-country inspired. They use an abundance of local produce such as, durum wheat, tomatoes, artichokes, fava beans, rocket, courgettes, beans, fennel, peppers, onions, beef and lamb.
Durum wheat is used to make pasta and bread. For tradional pasta it's only mixed with salt and water. Eggs aren't used, as they were considered a luxury. Puglians pride themselves on their orecchiette(small ear-shaped shells). These are still made by hand and served with either a meat ragu, broccoli and lard or mushrooms or turnip tops.
As for bread, it comes in all shapes and sizes and is routinely served with meals.
Altamura is a small town in NW puglia. It was the first town in Europe to recieve a DOP classification(Denomination of Origin of Production) for its bread. Because the towns people prefered their own bread for sandwhiches, less than two years after they opened , McDonald's left town.
Puglia's landscape is ideal for sheep so lamb is widely used. They also like horse and pork and beef is gaining popularity.
Due to sheep farming, the cheeses are mostly made of sheep milk. They make pecorinos and ricottas. There is also burrata di Andria. This is a soft, fresh cheese that has to be eaten within 24 hours of production.
Now for dessert! Many Puglian desserts are almond based and combined with honey or vin cotto do fichi(fig concentrate). There is also ricotta cheese sweets which are a local favorite.