Apulian cuisine is one of the most natural and good as gold in Italy. Everything is cooked in a simple way and with poor ingredients to bring out the dishes  taste.

We start with the dish which characterizes our region the most: the orecchiette (“little ears shape pasta”); they can be combined with the excellent turnip greens or can be dressed in other ways. Apulian gastronomy includes the typical bread of Gargano or of Altamura, durum wheat pasta, extra-virgin olive oil, broad beans and chicories dressed with Apulian extra-virgin olive oil. You should not forget all the recipes bringing sea to our table such as sea-urchins, linguine with clams, uncooked seafood, grilled fish, and the homemade recipes, continuing with orecchiette with fresh tomato sauce and cacioricotta (hard ricotta cheese), cavatelli with legumes, horse chops, lamb torcinelli (lumb bowels), parmigiana di melanzane (baked layers of aubergine, tomato, mozzarella and cheese), roasted peppers, mozzarellas, burrata mozzarellas and caciocavallo cheese.

When you think of Apulia, the call of both red and white wine is inevitable, exemplary accompaniment to the gastronomy’s tastes of this area. The most popular wine cellars are Cantina Sociale in Locorotondo; Soloperto winery, specialized in Primitivo di Manduria wine; Leone de Castris, winemaker of the excellent Salice Talentino; and the Barsento winery in Noci.