Apulian cuisine

Apulian cuisine is characterised above all by the importance given to raw materials, both land and sea, and by the fact that all the ingredients are designed to enhance and not alter the basic flavours of the products used.

Therefore, it has a large variety of seasonal vegetables, legumes and seafood. Moreover, even if there are some common dishes, the recipes vary from province to province and, sometimes, from city to city: for example, the typical recipes of the provinces of Taranto, Brindisi and Bari, located on the sea, are not the same as those practiced in the province of Foggia, which is more hilly, and that of Lecce, which is more inland.

There are many recipes in this cuisine, which has a particularity that distinguishes it from others, that of offering different dishes in relation to the different seasons, so that during the milder seasons, that is in spring and summer, preference is given to vegetables, fish and seafood, while in the other seasons legumes predominate, as well as home-made pasta seasoned with various sauces, alone or combined with vegetables or fish.

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