Apulian Bombette
The Apulian bombette are typical capocollo rolls with caciocavallo cheese and bacon: discover the recipe for this tasty meat main course!
- Easy
- 45 min
Apulian bread
Apulian bread is a typical loaf prepared in Puglia, with a crispy exterior and soft interior. Perfect to enjoy with cold cuts and cheeses
- Difficult
- 1 h 10 min
- Kcal 220
Apulian focaccia with onions
The Apulian focaccia with onions is a variant without cherry tomatoes of the Bari-style focaccia, with the same potato-based dough. Discover…
- Average
- 1 h 30 min
Green soup
Apulian green soup, or the first broth dish of Santo Stefano! An ancient recipe still present in the homes of grandmothers and mothers!
- Easy
- 3 h 40 min
Salento Puccia with Olives
The Salento puccia with olives (uliata) is a typical Apulian bread, enriched in the dough with olives in brine
- Average
- 1 h 10 min
- Kcal 351
Torcelli with Ricotta and Capocollo
The torcelli with ricotta and capocollo are very tasty appetizers made with a cream based on herb ricotta and Apulian capocollo.
- Very easy
- 15 min
- Kcal 277
Fried mussels
Fried mussels is a typical Apulian appetizer, a delicious variant, perfect to prepare in the summer for a fish-based dinner!
- Average
- 30 min
Cozze alla tarantina (Mussels Taranto Style)
Cozze alla tarantina are a traditional dish from Apulian cuisine, made with mussels and flavored with tomato sauce. Discover the recipe!
- Very easy
- 55 min
- Kcal 191
Friselle with tomato and anchovies
Friselle with tomato and anchovies are a typical Apulian product, crunchy salted rings made with bread baked twice.
- Very easy
- 15 min
- Kcal 130
Orecchiette with broccoli, anchovies, and sun-dried tomatoes
Orecchiette with broccoli, anchovies, and sun-dried tomatoes is a tasty reinterpretation of the classic Apulian first course.
- Average
- 1 h 25 min
- Kcal 512
Fried panzerotti (calzone)
Fried panzerotti are filled with mozzarella, tomato, and oregano, a tasty specialty of Apulian cuisine: discover the recipe to make them at home!
- Average
- 1 h 5 min
Pettole
Pettole or pittule are delicious fried balls of leavened dough, typical of Apulian cuisine. They are usually savory, but can also be sweet!
- Very easy
- 50 min
Savoy Cabbage Salentina Style
Savoy cabbage Salentina style is a winter side dish typical of the Apulian culinary tradition. Discover the ingredients and procedure to make…
- Easy
- 55 min
- Kcal 134
Spaghettone with Mullet Ragù
The spaghettone with mullet ragù and fennel foam is a refined fish main course inspired by the flavors of Apulian cuisine. Discover the…
- Average
- 3 h 20 min