Among the most famous recipes of the Apulian cuisine, rice, potatoes and mussels is a delicious and at the same time genuine dish, containing within it some simple ingredients characteristic of the region. Suitable for the summer months, the classic […]
Ricci, octopus and cuttlefish, mussels, walnuts, canestrelli, razor clams, oysters, calamari, anchovies, trigliette, shrimp and prawns are part of the tradition of Apulian and in particular Bari fishermen. The sea urchin is the undisputed sovereign among the raw of the […]
The Apulian friselle are a great dish, tasty and fast. The friselle have an ancient tradition: they were in fact considered the bread of the crusaders, when they had to leave for the Holy Land from Otranto, Taranto, Santa Maria […]
The orecchiette with turnip tops are a classic of the Apulian preparations. The vegetable manages to blend well with the pasta thanks to the streaks that, due to its conformation, this format has. On the plate it is immediate to […]
The Moscato di Trani is a PDO closely linked to the city of Trani (province of Barletta Andria Trani) although it includes other neighboring municipalities. It foresees the use of only one vine, the white Moscato, locally called Moscato Reale, […]
