Journey into Apulian Cuisine:Traditions,Flavors and Stories
From the field to the pantry, the tomato changes form without losing its role in Apulian cuisine. Discover when it is harvested, how tomato purée is made, what distinguishes sun-dried tomatoes from those in oil, and how to correctly read labels and storage instructions.
Fresh, elastic and delicately tangy, Mozzarella di Gioia del Colle PDO is made from cow's milk and indigenous whey starter in the Murgia region. Discover how to identify, serve, store and pair it with extra virgin olive oil, taralli, olives and Apulian preserves.
Heat, light, air and humidity can compromise food quality. Discover how to organize your summer pantry and properly store extra virgin olive oil, taralli, pasta, and Apulian preserves and jams
International tourism continues to choose Puglia. Data for 2025 and the first quarter of 2026 show a significant increase in visitors, overnight stays, and spending in the region. This achievement highlights not only the sea and historical villages but also farmhouses, olive groves, traditions, and typical Apulian products. Discover why more and more travelers experience Puglia through its scents and flavors, and how to continue this journey at home with specialties selected by PUGGHIA.
The Itria Valley is the white and green heart of Puglia: an enchanting landscape of trulli, olive trees, vineyards, masserias, and timeless villages. From Alberobello to Locorotondo, from Cisternino to Martina Franca, every road leads to authentic flavors, artisanal traditions, and moments of slow conviviality. Discover its soul and bring home, with PUGGHIA, the true scent of the Apulian land.
