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Flours
Cheeses
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Pests
Speaking of wheat - or wheat, whatever you want to call it - we must distinguish between the two main varieties of this cereal: durum wheat and soft wheat.
Durum wheat has a more compact grain and its grinding produces semolina flour, perfect for pasta. This flour is yellow in color and has a grainier consistency.
Soft wheat, on the other hand, has a larger grain that breaks much more easily and produces a fine flour depending on the degree of grinding: from wholemeal, less refined, to type 00 flour. Soft wheat flour is well suited to processes with leavening, from biscuits to pandoro.
Thanks to its maturation, this Apulian cheese has a sharp and mellow flavour, it is matured for approximately 4 months, in natural caves, which allow constant humidity and temperature conditions. Cave-matured cheeses acquire delicacy combined with sweetness, flavor and crumbly texture. It takes its characteristic name from the fortress (a castle: castel del monte) built in the 13th century by the emperor of the Holy Roman Empire: Frederick II - this fortress is located on the Murge plateau in Puglia, 17 km from the city of Andria .
Being powerful digestives, liqueurs are often consumed after lunch. But in Puglia their use is truly varied. They are used to flavor fruit salads, soak sponge cakes or simply serve as desserts (this is the case with limoncello cream). Furthermore, they are all prepared more or less in the same way, that is, leaving the essences to macerate in alcohol and then combining the infusion with a syrup based on water and sugar. The review that we present to you does not include all the liqueurs of Puglia but only those typical of the Itria Valley (a valley rich in food and wine that extends into the southern Murge between the provinces of Bari, Brindisi and Taranto).
In short, what should you crush to create an Apulian pesto? There is certainly no shortage of ingredients. The Apulian dried tomatoes, the Apulian dried vegetables, the good Apulian almonds, and then the artichokes, the ricotta, the strong ricotta, the capers, the Leccine olives... Puglia offers many "pemplable" ingredients that can be finely worked until obtaining an excellent Apulian pesto.
Here are some ideas... Artichoke pesto, Leccine olive pesto, Dried tomato and almond pesto, Rocket pesto (from Puglia, of course), Turnip green pesto.
Apulian preserves are present on our tables all year round and we do not hesitate to enjoy them in any way: with bread, on pizza, as an appetizer or even as a side dish to various dishes of our taste. Some are very famous, others less so. Among the very famous ones we cannot fail to mention lampascioni in oil, filleted aubergines and baby artichokes in oil.
The native varieties still present in Puglia today such as the Troia grape, the Negroamaro, imported by the Greeks, have made it possible to trace the presence of the vine in Puglia already during the Greek colonization, in the 8th century BC. It was the Greeks themselves who also imported the cultivation method defined as sapling, which is still widespread today throughout the regional territory. Even in this region, as in many others, after the arrival of phylloxera at the end of the seventies, wine production came to a halt while in the following years the recovery only concerned the marketing of Apulian wine used as blending wine, to make it more other regional wines are consistent and full-bodied. The real value of Apulian wine was highlighted around 1990, when the producers of Apulian wines realized the potential of their wines. The Apulian vineyard area is 87,000 hectares in total and guarantees a production of 4,900,000 hectoliters per year, of 79% DOP, 9% IGP. Apulian red and rosé wines cover the majority of production (65%), while white wines only account for 35%.
The native varieties still present in Puglia today such as the Troia grape, the Negroamaro, imported by the Greeks, have made it possible to trace the presence of the vine in Puglia already during the Greek colonization, in the 8th century BC. It was the Greeks themselves who also imported the cultivation method defined as sapling, which is still widespread today throughout the regional territory. Even in this region, as in many others, after the arrival of phylloxera at the end of the seventies, wine production came to a halt while in the following years the recovery only concerned the marketing of Apulian wine used as blending wine, to make it more other regional wines are consistent and full-bodied. The real value of Apulian wine was highlighted around 1990, when the producers of Apulian wines realized the potential of their wines. The Apulian vineyard area is 87,000 hectares in total and guarantees a production of 4,900,000 hectoliters per year, of 79% DOP, 9% IGP. Apulian red and rosé wines cover the majority of production (65%), while white wines only account for 35%.
Apulian cuisine is one of the richest and most varied in Italy. Here you can find dishes based on fish, meat and vegetables, such as turnip greens, green cabbage, aubergines, peppers or artichokes. The recipes are handed down from generation to generation and vary depending on the area that adapts them according to its own traditions. Thus, Aleatico wine pairs well with fish or shellfish dishes, or sipped during an aperitif with pizzas and focaccias. Fiano di Puglia, in the same way, goes well with fish dishes but also with seasonal vegetables as well as Galatina Rosato. Apulian red wines, more full-bodied and persistent than white ones, are the perfect combination for meat-based recipes, for soups with legumes, another typical food of the Apulian tradition. Apulian wines are among the most awarded wines on the Italian peninsula. In 2021 alone, 44 production companies were awarded by Gambero Rosso, while the Tastevin Pugliese recognition went to Puer Apuliae Apuliae Riserva 2015 Rosso DOCG – Nero di Troia by Cantine Rivera.
Strascinate, called "le strascnat" in dialect, are a type of fresh pasta typical of the Lucanian and Apulian culinary tradition; they are similar to the orecchiette but are distinguished from these because they are larger and open. Their name derives from the movement of the fingers that "drag" and shape the dough. Tradition dictates that the first three fingers of the hand are used but there are local variations in which four fingers are used, in some even eight.
Sagne 'ncannulate, present in the national list of agri-food products drawn up by the Ministry of Agricultural, Food and Forestry Policies, are the pasta par excellence of traditional Salento cuisine. Also called "sagne torte" or "ritorte", that is to say twisted, in the Salento tradition, they were prepared by hand by housewives and were the inevitable first course consumed during Sunday lunch.
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