The Cuisine of Puglia

Puglia overflows with the fruits of both land and sea. It has golden wheat fields, plentiful olive groves, famous vineyards, and good fishing grounds in the Adriatic and Ionian Sea. The dry, hot climate makes it ideal for growing top-quality durum wheat - accounting for the superior, irresistible taste of its bread and pasta - and producing world-renowned olive oil. With good cheer and hospitality, delicious food and wine, a Pugliese feast is always a memorable experience.

Simple tastes of the countryside Puglia cultivates most types of wheat, but durum wheat is the main crop. The density of this wheat, combined with its high protein content and gluten strength, make it the best choice for producing fantastic pasta and bread. For instance, pane di Altamura is a wonderful sourdough bread, made only with durum-wheat flour from the Alta Murgia near Bari, plus natural yeast, water and salt. It is shaped into enormous round loaves and baked in ovens fired by oak wood. When fresh, it is soft on the inside with a crunchy coat, becoming firmer over time.