22 Typical Apulian Products to Taste and Buy Online
Typical Products of Puglia refers to traditional food products from the Puglia region in Italy. Foods produced in Puglia are known for their unique flavors and quality. Typical products produced in Puglia include a wide range of foods including: typical pasta from Puglia, typical baked goods from Puglia, typical sweets from Puglia, typical preserves from Puglia, typical cheeses from Puglia, typical cured meats from Puglia, vegetables native to the Puglia region, typical olive oil from Puglia, typical wine and liqueurs from Puglia.
Many of the typical products of Puglia, including Altamura bread, Canestrato Pugliese, and Burrata di Andria, have obtained important international recognition, being classified as (DOP) products, or protected designation of origin, and IGP (Protected Geographical Indication).
All local Apulian food products are produced following local agricultural practices and traditional Apulian recipes. Typical Apulian Products are appreciated for their authenticity and use of natural ingredients, which contribute to their distinctive flavor profiles.
The 22 most famous typical Apulian products are listed below:
Typical Apulian Products can be purchased online through various e-commerce platforms specializing in the sale of regional Italian foods. These online platforms offer access to a wide range of Apulian products, accompanied by detailed descriptions of the production process, origin, and suggested culinary uses.
The online store dedicated to typical Apulian gastronomy of Pugghia.it allows consumers from all over the world to explore and purchase traditional Apulian products, guaranteeing authentic and high-quality food products.
By purchasing Prodotti Tipici Pugliesi online, you can enjoy the true taste of Puglia at home, while supporting local small-scale producers and traditional food production methods. This online accessibility helps support the economic structure of rural Puglia, preserving its culinary practices and promoting the region's gastronomic heritage globally.
1. Typical Apulian Orecchiette
Typical Apulian Orecchiette are a type of traditional pasta originating from the Puglia region of Italy, famous for their concave and slightly rough shape. Apulian orecchiette are one of the most recognized characteristic products of the Puglia region. Orecchiette are a type of Apulian pasta easily recognizable due to their shape that resembles small ears, hence the name, and are made mainly with durum wheat semolina and water.
There are different types of Typical Apulian Orecchiette. Among the most famous variants of Apulian orecchiette we find orecchiette with turnip tops, orecchiette with wine, orecchiette with burnt wheat, orecchiette with turmeric, lemon and pepper, and orecchiette with six flavors.
The production process of Orecchiette Tipiche Pugliesi is artisanal and passed down through generations. The process begins with the preparation of the dough, which is worked until it becomes smooth and homogeneous. Subsequently, the dough is cut into small pieces, each of which is crushed and dragged with a knife or fingers to create the characteristic concave shape.
Thanks to our online store you can buy orecchiette online and receive them directly at home.
2. Apulian Cavatelli
Cavatelli Pugliesi are a type of pasta originating from the Puglia region, characterized by their short and concave shape, similar to small shells. This type of typical Apulian product belonging to the typical Apulian pasta is distinguished by being made mainly with durum wheat semolina, water, reflecting the simple but tasty culinary tradition of the region.
The production process of Cavatelli Pugliesi follows artisanal techniques that have spanned several generations. The shape and preparation of cavatelli pugliesi pairs perfectly with various types of dishes, from the simplest ones based on vegetables to the richest and most complex ones with meat or fish.
3. Altamura bread from Puglia DOP
Altamura Pugliese DOP Bread is a type of traditional bread produced exclusively in the area of the city of Altamura, in the Puglia region, Italy. Altamura Pugliese DOP Bread is one of the most renowned and recognized typical products of the Puglia region. Altamura Pugliese Bread is known for its crispy and golden crust and its soft and aromatic interior. The characteristics of Altamura Pugliese Bread are guaranteed by the use of specific strains of local durum wheat and a natural leavening process.
There are different types of Pane di Altamura pugliese DOP, which vary mainly in shape and weight. The most common shapes include the filone, long and narrow, and the cupola, taller and rounder. These variations do not alter the quality of the bread but adapt to different needs and occasions of consumption.
The production process of the Apulian Altamura DOP Bread follows strict rules to maintain the Protected Designation of Origin (DOP) status. Preparation begins with the selection of durum wheat semolina sourced exclusively from local varieties. Compliance with DOP regulations ensures that each loaf has a consistent quality and reflects the cultural heritage of Altamura, making the bread not only a staple food but also a symbol of Apulian regional identity.
4. Apulian Focaccia
Focaccia Pugliese is a traditional type of bread originating from the Puglia region, known for its crispy crust and soft interior, typically enriched with cherry tomatoes, olives and rosemary. This typical Apulian food product is distinguished by the use of fresh local ingredients that enhance its flavor and aroma during baking.
There are different types of Focaccia Pugliese, which vary based on additional ingredients and preparation techniques. Some of the most popular variations of typical focaccia pugliese are focaccia with onions, and focaccia barese, which is particularly rich in cherry tomatoes and sometimes anchovies, reflecting the culinary influences of the port of Bari.
Focaccia Pugliese is a versatile Apulian culinary dish that can be enjoyed alone or as an accompaniment to numerous dishes, making it a fundamental component of Puglia's gastronomic offering.
5. Apulian Taralli
Taralli Pugliesi are traditional salty snacks from the Puglia region, known for their ring shape and crunchy texture. Taralli Pugliesi are among the most popular typical Puglia products in the world. Taralli Pugliesi are characterized by the use of simple ingredients such as flour, white wine, olive oil and salt. However, it is possible to find different variations of taralli enriched with fennel seeds, chili pepper or other local aromas that accentuate their distinctive taste.
There are different types of Taralli Pugliesi, which vary mainly in the additional ingredients that influence the flavor and crunchiness. Some of the most popular variants of taralli are: Taralli Caserecci, Taralli ai 10 Cereali, Taralli alla cipolla, Taralli alla pizzaiola, Taralli al finocchio, and Taralli al peperoncino. All the types of taralli mentioned can be purchased in the section vendita taralli pugliesi online .
Taralli Pugliesi serve perfectly as a snack alone or as an accompaniment to aperitifs, representing an essential element of Apulian hospitality.
5. Apulian Frisées
Frise Pugliesi are a type of toasted bread typical of the Puglia region, characterized by a circular shape and a hard and crunchy consistency. This typical Apulian product is made with durum wheat flour, water and salt, and is known for its long shelf life.
There are different types of Frise Pugliesi, which vary based on the type of flour used for their preparation. Some frise are made exclusively with durum wheat, while others combine durum wheat with other cereals such as barley, varying slightly in taste.
The use of Frise Pugliesi is rooted in traditional Apulian cuisine and is adapted to different culinary preparations. Typically, frise are slightly moistened with water to soften them before being seasoned. A common use sees frise served with fresh tomato, olive oil, oregano and, sometimes, anchovies or mozzarella, a dish known as "frisella".
The practicality and versatility of Frise Pugliesi make them one of the most popular typical products of the Puglia region not only among locals but also among tourists and lovers of Italian cuisine.
6.Pugliese Extra Virgin Olive Oil
Pugliese Extra Virgin Olive Oil is a high-quality olive oil produced in the Puglia region of Italy, known for its excellent organoleptic properties that include a marked fruitiness and a light bitter and spicy note. Pugliese Extra Virgin Olive Oil is one of the most appreciated typical products of Puglia, and is obtained from the first pressing of olives harvested in the Puglia region, exclusively through mechanical processes that guarantee its purity.
There are different types of Extra Virgin Olive Oil from Puglia, classified mainly based on the varieties of olives used, such as Coratina, Ogliarola and Peranzana. Each variety of typical Apulian oil gives specific characteristics of flavor and aroma.
The use of Apulian Extra Virgin Olive Oil is extremely versatile in the kitchen, appreciated both for dressing raw salads and vegetables and for cooking typical dishes of the Mediterranean diet.
Apulian Extra Virgin Olive Oil is of great cultural and economic importance to Puglia. Its production supports local agriculture and promotes the Mediterranean lifestyle and diet, recognized worldwide for its health benefits. You can find Apulian Extra Virgin Olive Oil directly from local retailers in the Puglia region, or you can buy Apulian Extra Virgin Olive Oil online directly from our website of typical Apulian products.
7. Burrata di Andria PGI
Burrata di Andria PGI is a fresh stretched curd cheese, originating from the city of Andria, in Puglia, Italy. This typical Apulian cheese is characterized by an external casing of mozzarella, inside which there is a soft cream of cream and strips of stretched curd, known as "stracciatella". The PGI (Protected Geographical Indication) designation ensures that each Burrata di Andria is produced according to traditional methods and with local ingredients.
There are two types of Burrata di Andria PGI, which differ in the amount of cream inside: the traditional burrata, and the burrata stracciatella, with a higher proportion of cream, making it richer and creamier.
The use of Burrata di Andria PGI is highly appreciated in gastronomy for its versatility and ability to enrich a wide range of dishes. Traditionally served fresh, burrata can be the heart of appetizers, season salads or complete pasta and pizza dishes
Burrata di Andria PGI not only enchants the palate with its creaminess, but also represents a symbol of the Apulian dairy tradition, contributing significantly to the gastronomic and cultural identity of the Puglia region.
8. Caciocavallo Pugliese
Caciocavallo Pugliese is a stretched curd cheese produced in the Puglia region, known for its oblong shape with a narrow head, similar to a tied bag. This cheese is made exclusively from cow's milk and is distinguished by its rich and slightly spicy flavor that intensifies with maturation.
The types of Caciocavallo Pugliese vary mainly based on the maturation period: fresh Caciocavallo, matured for at least two months, offers a sweet and delicate flavor; matured Caciocavallo, on the other hand, matures for over six months and develops a stronger and spicier flavor. Some variations include the addition of black pepper or chili pepper to the curd, further enriching the flavor profile of the cheese.
The use of Caciocavallo Pugliese is extremely versatile in the kitchen. It can be enjoyed alone as an appetizer, used in the preparation of fillings or fondue in baked dishes.
Caciocavallo Pugliese represents a fundamental element of the dairy tradition of Puglia, contributing not only to the local agricultural economy but also to the preservation of ancient and culturally significant production methods.
9.Pugliese Canestrato DOP
Canestrato Pugliese DOP is a typical hard cheese from Puglia produced in the inland regions of Puglia. Raw sheep's milk is used to produce Canestrato Pugliese DOP, sometimes mixed with a small percentage of goat's milk. The DOP (Protected Designation of Origin) designation guarantees that production takes place according to traditional methods and in a specific geographical area, thus ensuring the authenticity and quality of the cheese.
The types of Canestrato Pugliese DOP vary according to the maturation period: the cheese can be young or matured. Young Canestrato Pugliese, matured for at least 60 days, has a more delicate flavor and a less hard consistency. Matured Canestrato Pugliese, matured for more than 120 days, is harder and more aromatic, with a stronger and spicier taste, perfect for grating on hot dishes such as pasta and risotto.
The use of Canestrato Pugliese DOP lends itself to use in various culinary contexts, from appetizers to main courses.
Canestrato Pugliese PDO plays a crucial role in supporting sustainable farming practices and preserving local biodiversity in Puglia. Its production supports small farms and promotes the region's gastronomic culture, keeping alive the heritage and traditional methods of Puglia's cheesemaking.
10.Pugliese Cacioricotta
Cacioricotta Pugliese is a semi-mature cheese typical of the Puglia region. Cacioricotta Pugliese is produced using goat's milk, sheep's milk or a mixture of both. Cacioricotta Pugliese is characterized by a crumbly texture and a delicately spicy flavor.
The types of Cacioricotta Pugliese differ mainly in the type of milk used and the degree of maturation. Some cheeses can be fresher and softer, ideal for direct use at the table, while others are more mature, hard, suitable for use in the kitchen to season hot dishes.
The use of Cacioricotta Pugliese is very versatile. Fresh cacioricotta is consumed as an appetizer, served with grilled vegetables or as part of a cheese and cured meats platter. Alternatively, when the cacioricotta pugliese is more mature, it is grated over pasta and risotto.
11. Apulian Lampascioni
Lampascioni Pugliesi are bulbs of wild plants (wild onions) of the genus Muscari, known for their bitter taste and crunchy texture. These wild onions are typical of the spontaneous flora of the Puglia region and are particularly appreciated in local cuisine for their uniqueness.
The types of Lampascioni Pugliesi vary mainly depending on the species of Muscari from which they derive. However, all lampascioni share similar organoleptic characteristics, which make them a distinctive ingredient in traditional Apulian dishes.
The use of Lampascioni Pugliesi is very widespread in cooking, especially in the preparation of side dishes and appetizers. They are traditionally preserved in oil or vinegar, grilled, fried or used as an ingredient in more complex recipes with meat or other vegetables. Their unique taste makes them particularly suitable for balancing richer flavors and adding a rustic and authentic note to dishes. Lampascioni are typical products of Puglia that can be purchased in various cities in Puglia, or through the e-commerce pugghia.it, in the section purchase lampascioni pugliesi .
12. Capocollo of Martina Franca
Capocollo di Martina Franca is an aromatic cured meat produced in the city of Martina Franca, located in the Puglia region. Capocollo di Martina Franca is one of the most appreciated typical products of Puglia. This typical cured meat of Puglia is obtained by processing the neck muscle of the pig, seasoned with a mixture of salt, pepper and local spices, wrapped in natural casing and seasoned.
The types of Capocollo di Martina Franca vary mainly based on the length of the seasoning and the specific combination of spices used, which may include chili pepper, wild fennel, and other local aromas. These ingredients give Capocollo di Martina Franca a distinctive flavor that reflects the territory of the production region.
The use of Capocollo di Martina Franca is versatile in the kitchen and is served as part of appetizers paired with robust cheeses and wines, or used as an ingredient in more elaborate recipes.
13.Moss
Muschiska Pugliese is a gastronomic specialty of Arbëreshë origin, specific to the Italo-Albanian community of Puglia. It is beef or horse meat, cured with salt and spices, and subsequently dried, characterized by an intense flavor and a compact consistency.
The types of Muschiska Pugliese differ mainly in the type of meat used and the blend of spices, which can include chilli, garlic, wild fennel and other local aromatic herbs.
The use of Muschiska Pugliese is prevalent in the traditional cuisine of Arbëreshë families, where it is served as an appetizer, cut into thin slices and accompanied by local bread and cheeses.
14.Pugliese Cartellate
Cartellate Pugliesi are a traditional dessert from the Puglia region, particularly popular during the Christmas period. Cartellate Pugliesi are made with thin strips of dough made from flour, water, wine and oil, rolled up to form a sort of flower or nest, and then fried or baked. Once cooked, they are often dipped in vincotto or honey, making them sweet and sticky.
There are different types of Cartellate Pugliesi, which differ in the type of sweetener used after cooking. Some variants require the exclusive use of honey, while others are immersed in vincotto, a sweet condiment made of cooked grape must. In some modern recipes, colored confetti or sugars are also added to decorate them.
The use of Cartellate Pugliesi is typically linked to the Christmas holidays, when they are served as a dessert after the main meals or offered to guests as a sign of hospitality. This dessert represents a symbol of celebration and tradition in Puglia, being an essential element in the end-of-year celebrations.
15.Pugliese Twisted
Intorchiate Pugliesi are traditional biscuits from the Puglia region, known for their braided shape. Intorchiate Pugliesi are made with a base of finely chopped almonds, sugar and egg whites, which give them a soft texture and a rich almond flavor.
There are different types of Intorchiate Pugliesi, which can vary in terms of size and degree of sweetness.
The use of Intorchiate Pugliesi is mainly linked to moments of celebration and conviviality. They are traditionally served as a dessert after meals or during parties, accompanied by sweet wine or liqueurs. Intorchiate are also a welcome gift during special occasions, a symbol of hospitality and culinary tradition of Puglia. These typical Apulian sweets can be purchased in various local shops in Puglia, or online through our e-commerce, in the purchase intorchiate puglies section .
16. Black chickpeas from Molfetta
Black chickpeas from Molfetta are a variety of chickpeas grown exclusively in the Molfetta area, in the Puglia region of Italy. These legumes are distinguished by their dark, almost black color and their rich, slightly smoky flavor, which makes them a unique ingredient in the gastronomic panorama.
There are different types of Black chickpeas from Molfetta, which can vary slightly in size and color intensity, depending on the specific growing conditions and harvest period. However, they all share the same nutritional characteristics, including a high protein and fiber content.
The use of Molfetta black chickpeas is highly appreciated in the kitchen for their versatility. They are commonly used in the preparation of soups and stews, where their distinct flavor enriches the taste profile of the dishes.
17.Dried figs from Cisternino
Cisternino dried figs are a traditional agricultural product from the Cisternino area of Puglia, known for their excellent quality and natural drying process. These figs are grown in an ideal microclimate that favors their sweetness and soft texture once dried.
The types of Cisternino dried figs vary mainly according to the variety of fig, which includes Dottato, San Pietro and Fico Bianco, each with specific qualities of sweetness, size and color. Some figs can be left whole, while others are split in half and pressed to form flat, round figures, a traditional shape that facilitates preservation and consumption.
The use of Cisternino dried figs is widespread in both home and gourmet cooking. They are often used as sweet snacks, accompanied by almonds or walnuts, or used in a variety of dishes, from appetizers to dessert.
The production method of Cisternino Dried Figs uses sun-drying techniques without the use of chemical additives, enhances and preserves traditional agricultural techniques and promotes environmentally friendly agriculture. These figs are an example of how quality products can be obtained through natural and sustainable methods, supporting the local economy and keeping cultural traditions alive.
18. Gargano Orange PGI
Arancia del Gargano PGI is a type of orange grown in the Gargano region of Puglia, Italy, recognized for its Protected Geographical Indication (PGI) which certifies its origin and quality. Arancia del Gargano PGI is distinguished by its thin peel and juicy, sweet pulp, characteristics due to the unique microclimate of Gargano which favors the growth of citrus fruits of exceptional quality.
The types of Arancia del Gargano PGI include varieties such as Navel and Tarocco, each with specific characteristics: Navels are known for their seedlessness and particularly sweet pulp, while Taroccos are appreciated for their perfect balance of sweetness and acidity and for their slightly pigmented pulp.
The use of Gargano PGI Oranges is extremely versatile in cooking and in the preparation of drinks. Consumed fresh, these oranges are excellent for squeezing, thanks to their high juice content.
19. Toritto Almond
Toritto Almond is a variety of almond grown in the Toritto area, in the Puglia region of Italy. This almond is known for its thin shell, which encloses a sweet and aromatic seed, making it particularly appreciated for its high gastronomic and nutritional value.
The types of Toritto Almonds include mainly two varieties: Filippo Ceo and Antonoia. Filippo Ceo is known for its elongated shape and particularly sweet flavor, while Antonoia is distinguished by its slightly rounder shell and a rich flavor that lends itself well to both fresh use and industrial processing.
The use of Toritto Almond is wide and varied in Italian cuisine. This almond is used in the production of typical sweets, such as nougat and pastries, where its sweet flavor and crunchy texture make it an ideal ingredient. It is also used in the preparation of almond milk, a plant-based alternative to traditional milk, and as a base for the production of oils and flours rich in nutrients.
20.Primitivo di Manduria DOP
Primitivo di Manduria DOP is a prestigious red wine, produced in the specific geographical area of Manduria, located in the Puglia region, Italy. Primitivo di Manduria DOP is recognized for its Protected Designation of Origin (PDO), which ensures the provenance and high quality of the product, derived exclusively from Primitivo grapes.
The types of Primitivo di Manduria DOP include the classic Primitivo di Manduria, which is a dry red wine, and the Primitivo di Manduria Dolce Naturale, a sweet and more intense version.
The use of Primitivo di Manduria DOP is mainly as a table wine, appreciated both for immediate consumption and for aging. Primitivo di Manduria DOP is a wine that pairs well with dishes such as: red meats, game and mature cheeses.
Primitivo di Manduria DOP represents a symbol of Puglia's winemaking excellence and also contributes to the preservation of the region's winemaking heritage.
22. Bitter of Gargano
Amaro del Gargano is a digestive liqueur produced in the Gargano region of Puglia, characterized by the use of local aromatic herbs and roots. Amaro del Gargano is known for its distinctive flavor that combines bitterness with sweet and spicy notes, resulting from a traditional recipe that includes ingredients such as myrtle, bay leaves, gentian and bitter orange.
The types of Amaro del Gargano can vary slightly depending on the producer, with some versions accentuating more the herbaceous aspect while others may have a sweeter or spicier profile. Despite these variations, they all share a common core of ingredients that reflect the unique flora of the Gargano territory.
The use of Amaro del Gargano is traditionally linked to post-prandial consumption, as a digestive, to aid digestion after large meals. It is often served cold or at room temperature.
What are the best typical products of Puglia?
The best Typical Products of Puglia include a wide range of foods that reflect the biodiversity and culinary traditions of the Puglia region. Among the best typical products of Puglia we find: Extra virgin olive oil from Puglia, known for its organoleptic and beneficial properties. Altamura DOP bread, famous for its crunchy crust and distinctive flavor. Orecchiette from Puglia, a form of pasta created manually, recognized and appreciated for their ability to absorb sauces. Typical cheeses from Puglia, such as Burrata di Andria IGP, and Caciocavallo Pugliese, known for its strong flavor.
What are the typical first courses of Puglia?
Typical Apulian first courses range from vegetable-based recipes to tasty seafood and meat dishes. Orecchiette with turnip tops are one of the most popular Apulian dishes. Another distinctive Apulian first course is rice, potatoes and mussels, a layered preparation that combines local shellfish, potatoes and rice in a single dish full of flavor. Another very popular Apulian first course is cavatelli with fresh tomato sauce, enriched with pecorino cheese.
What are the different types of Apulian pasta?
The Puglia region boasts a variety of different pasta shapes, many of which are handmade using traditional techniques. Among the different types of typical Puglian pasta are the famous orecchiette, troccoli, thick spaghetti cut with a knife, cavatelli, similar to small shells, sagne 'ncannulate, rolled strips of pasta.
Where does typical Apulian pasta appear online?
Typical Apulian pasta can be purchased online through various e-commerce sites specializing in Italian products. Online stores specializing in typical Apulian products such as Pugghia.it offer a wide selection of Apulian pasta to buy online . Buying typical Apulian pasta online through authorized retailers guarantees the purchase of authentic products directly from the production regions.
What are the typical second courses of Puglia?
Typical main second courses from Puglia include the "Fornello da Grottaglie", which includes lamb or goat meat baked in the oven with local aromatic herbs. The "Tiella di riso, patate e cozze", a dish that combines rice, potatoes and mussels with tomatoes and onion in a slow cooking that enhances the flavors. The "Polpo alla pignata" a traditional method of cooking octopus in a terracotta pan, which guarantees an unmistakable taste and tenderness.
What are the typical cheeses of Puglia?
Typical cheeses from Puglia include a variety of dairy products ranging from fresh to aged. Among the typical cheeses of Puglia we find: Burrata di Andria IGP, Caciocavallo Pugliese, Canestrato Pugliese DOP, and Cacioricotta Pugliese.
What are the typical cold cuts from Puglia?
Among the typical cold cuts of the Puglia region we find: Capocollo di Martina Franca which stands out for its smoky aroma and spicy flavor. Other typical cold cuts from Puglia are: guanciale di faeto, lardo di faeto, soppressata di Martina Franca, salsiccia a catena and salami pugliese.
What are the typical preserves from Puglia?
Typical Apulian preserves include a wide range of products in oil and vinegar that preserve the taste of seasonal vegetables and fruit. Among the main varieties of typical Apulian preserves we find: Apulian Olives in Brine, Apulian Lampascioni in brine, Apulian Artichokes in Oil, Apulian Peppers Stuffed with Tuna, Apulian Eggplants in Oil, Apulian Dried Tomatoes, Apulian Hot Chili Pepper. All preserved with local extra virgin olive oil to maintain and enhance their flavors.
Where to buy typical Apulian preserves online?
Typical Apulian preserves can be purchased online through various e-commerce sites specializing in Italian products. The e-commerce site Pugghia.it offers an excellent selection of preserves. High quality products directly from local producers. Buy typical Apulian preserves from pugghia.it
What is the typical Apulian oil?
The typical oil of Puglia is extra virgin olive oil. Extra virgin olive oil from Puglia is known for its organoleptic and nutritional qualities. This oil is produced mainly from olives harvested in the centuries-old olive groves of Puglia, with varieties of olives such as Coratina, Ogliarola, and Peranzana that give a distinctive and intensely fruity flavor.
Where to buy typical Apulian oil online?
Typical Apulian oil can be purchased online through numerous portals specialized in the sale of quality Italian products. The e-commerce site Pugghia.it offers one of the best varieties of extra virgin olive oil directly produced by the best Apulian mills, guaranteeing authenticity and traceability.
What are the typical Apulian sweets?
The most recognized typical sweets from Puglia are: Cartellate, Christmas sweets mixed with wine and honey. Sweet Taralli, Bocconotti, Pasticciotti, Mostaccioli, Pettole, Intorchiate.
Where to buy typical Apulian sweets online?
Typical Apulian sweets can be purchased online through platforms specialized in the sale of Italian gastronomic products. The site Pugghia.it offers a wide range of traditional sweets, guaranteeing fresh and authentic products shipped directly from Puglia.
What are the typical wines of Puglia?
The most internationally appreciated typical wines of Puglia are: Primitivo di Manduria, known for its robust and richly fruity profile. Other typical wines of Puglia include: Negroamaro, which produces deep and complex reds, and Bianco d'Alessano, a fresh and aromatic white ideal for summer meals.
What are the typical Apulian liqueurs?
Among the most famous typical liqueurs from Puglia we find: Limoncello di Puglia, Rosolio, which stands out for its sweet and aromatic flavour, often based on roses or other herbs. Laurel liqueur and Wild fennel.
What is the typical fruit of the Puglia region?
The typical fruit of the Puglia region includes a variety of products known for their quality and sweetness, thanks to the Mediterranean climate that characterizes the region. Among these, the Vignola cherries, the Apulian apricots, the figs, both fresh and dried, stand out.
What are the typical products of the Bari area?
The Bari area is renowned for a number of typical products that reflect the rich agricultural and culinary culture of the city and its surroundings. Altamura DOP bread, famous for its crispy crust and soft, fragrant interior, is one of the symbols of Bari bread-making. Bitonto olives, used both for the production of extra virgin olive oil and consumed as table olives, are another emblematic product of the area. In addition, taralli baresi, crunchy and flavored with fennel seeds, are a traditional snack loved both locally and abroad.
What are the typical products of the Foggia area?
In the Foggia area, typical products include durum wheat, used to produce high-quality bread and pasta, such as the famous orecchiette. The area is also famous for its cheeses, including Pecorino di Foggia, a hard cheese made from local sheep's milk. No less important are the DOC wines such as Nero di Troia, which expresses the richness of the Foggia terroir through its complex aromatic profile and robust structure.
What are the typical products of the Cerignola area?
Cerignola, located in the Puglia region, is famous for its giant olives, known as Olive di Cerignola, which are distinguished by their larger size and delicately sweet flavor. These olives are appreciated both as an appetizer and as an ingredient in various Mediterranean dishes. Another typical product is the Rosso di Cerignola wine, characterized by a rich and full-bodied flavor, which pairs perfectly with red meat and mature cheeses.
What are the typical products of Salento?
Salento offers a range of typical products that reflect the diversity and richness of the local cuisine. Among these, the bread of Lecce and the pasticciotti leccesi, sweets filled with custard. Wines such as Primitivo and Negroamaro are also iconic products of Salento, known for their intensity and depth of flavor. In addition, the extra virgin olive oil of Salento is highly valued for its fruity flavor and pungent notes, an essential element in the daily cuisine of Salento. The typical products of Salento, as well as all the typical products of Puglia illustrated in this guide, have a fundamental role in the growth and development of the Puglia region.