Orecchiette alle cime di rapa - Ear-like pasta with rapini
Pancotto - is an ancient dish of Capitanata, poor but tasty, aa basis of stale bread and a wide variety of wild vegetables, accompanied by fennel seeds, oil of Tavoliere and chilli peppers.
Tiella di verdure - casserole of baked vegetable topped with mozzarella cheese and fresh basil
Riso, patate e cozze - this specialty of Bari based on rice can be compared to the paella, with traditional ingredients from area of Bari
Purea di fave - broad bean puree
Zuppa di cozze alla Tarantina - mussels steamed with peperoncino, garlic, tomatoes, white wine and garlic
Ostriche arrosto - oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil and lemon juice
Muscisca - the bacon or boneless meat from sheep or goat (and in some cases young calf) is cut into long strips (20–30 cm) and thin (3–4 cm) and seasoned with salt, chilli and fennel seeds before to be put to dry in the sun, enough to get the drying
Torcinelli - involtini of offal linked with guts scented with parsley and cooked on the grill
Cartellate - a thin strip of puff pastry, made with flour, oil and white wine, together and wrapped on itself to form a sort of "pink" choreographed with cavities and openings, which is then fried in abundant oil. The typical recipe is one that sees impregnated "vincotto" lukewarm or honey.
Cacioricotta - a cheese produced throughout the Apulia.
Burrata - a fresh cheese with spun dough, similar to mozzarella but by much softer consistency and filamentous, produced in Murgia Andria in particular to its place of invention and in various areas of Puglia. The burrata is worked by hand with a filling of cream and pieces of dough spun, and the stuffing is called stracciatella, because the pieces of dough are torn by hand, and is contained in an envelope ("bag") is also formed by paste spun.
Caciocavallo podolico - Is particular variety of cheese products made exclusively with milk from cows Podolica
Puglia bread specialties:
Pane di Altamura - sourdough durum wheat bread weighing up to 44 lb (20 kg) in Puglia
Pane casereccio - made from duram wheat, yeast, flour, salt and water, this loaf is a tradition of the region
Puccia di pane - small, soft, round loaf made of white flour to remind the people of the Virgin Mary
Puddica - bread dough mixed with mashed potato and rolled into flat cakes, covered with halved tomatoes and seasoned with salt and pepper
Focaccia ripiena - bread dough filled with mozzarella, tomatoes, ham, onion or leek and served in slices
Taralli - wheat flour, lard, olive oil, brewer's yeast, fennel seeds, red pepper and salt, baked into rings
Friselle - made from barley flour, duram wheat flour and go through a dual baking process, first in a hot oven and finished in a moderate oven