Puglia is a southern region that forms the "heel" of the Italian boot. It is famous for the hill villages with their characteristic white plaster, for the countryside with an ancient flavor and for the hundreds of kilometers of Mediterranean coast. The interior of the region is mostly flat and hilly, without obvious contrasts between one territory and another.


The name Puglia derives from the Latin Apulia, derived in turn from that of the Apuli people (Dauni and Pecezi) who inhabited the center-north of the current region. The southern part, or rather the Salento Peninsula, was instead inhabited by the Messapians and the Salentines and was called Calabria, a name then passed, by a curious transposition, to the other peninsula of southern Italy.

The name Apulia was then forgotten and reappeared in 1043 when the Normans founded the County of Puglia. Subsequently, until the unification of Italy, the name Puglia was lost again and the region assumed three denominations: Capitanata, Terra di Bari and Terra di Otranto.

With the Unity of Italy the name Puglia will return to current use and will be definitively sanctioned by the Republican Constitution in 1947.




The Apulian cuisine is characterized above all by the great attention that is dedicated to the raw materials, always of the highest quality and strictly local. Extra virgin olive oil, pasta and wine (the main grape varieties of this region are the Primitivo and the Negro Amaro) are of great importance. There are many recipes that this kitchen presents, which has a peculiarity that distinguishes it from the others, of offering different dishes in relation to the different seasons, so that during the milder seasons, ie in spring and summer, preference is given to vegetables and fish, while in the others legumes predominate, homemade pasta seasoned with various sauces, alone or combined with vegetables or fish.


Among the many attractions of the region not to be overlooked are all the events linked to the cultural and religious tradition of which Puglia is so rich. Puglia has always been a land of landing, exchange and communication of different peoples, customs and customs on the coasts and inland, artistic taste and religiosity have been preserved and handed down over time. For example, the pizzica and the tarantolate dance, which have their roots in ancient pagan festivals and customs, have remained unchanged and preserved in their original form up to the present day.


The Puglia region divides its wine territory between hills and plains. When the Phoenicians and the Greeks arrived in Puglia, they already found cultivations of vines and did nothing but enhance them, as well as the ancient Romans, great lovers of Apulian wines for their undisputed quality. The qualitative level of the wines of Puglia has always held up the game of production in northern Italy and even France since the 1800s.



Focaccia Barese

In its most typical version, the base of the focaccia is obtained by mixing re-ground semolina, boiled potatoes, salt, yeast and water so as to obtain a rather elastic, soft but not sticky dough, which is left to rise, spread in a greased round baking tin with much extra virgin olive oil, then left to rise again, seasoned and cooked, preferably in a wood oven.

Beans Purè 

A poor but rich dish that is usually accompanied by chard or boiled chicory and seasoned with extra virgin olive oil. In Puglia the fava bean and chicory puree is much appreciated with a drizzle of fresh oil, homemade bread and a good glass of wine.

Pasticciotto leccese

Pasticciotto is a typical dessert of the area, which is often identified with the area of ​​Lecce, but was born in Galatina, a municipality in the province. However, it is a flagship for the local production of sweets and exactly consists of a cake made of shortcrust pastry and baked in the oven, filled with custard.

Turnip tops Orecchiette

A classic of Apulian preparations. The vegetable manages to blend well with the pasta thanks to the streaks that, due to its conformation, this format has. The bitterness of the vegetables goes well with the spiciness of the chili pepper and the strong salty accent of the anchovies, both softened by the sweet paprika.

Puddhrica salentina

The Puddhrica is a leavened that is prepared close to the Easter period throughout the Salento peninsula. Every family in Salento has its own traditional recipe and bakers from all cities prepare Puddrhica both in a sweet and a savory version. This oven preparation has been part of the Salento culinary tradition for a very long time.


The frize or "friselle" are crunchy donuts made from durum wheat flour (but also barley) obtained thanks to a double baking in the oven.
They are good at any time of the day, such as snacks, aperitifs, but they are also perfect as a unique summer meal, tasty, colorful and genuine.

Pittedhre salentine

They are shortbread biscuits without eggs or butter, typical of the Salento tradition. A poor dessert, which is almost salty and contrasts very well with the filling which is traditionally made of "mustarda" of grapes, but which today is also prepared with various jams and why not, also with nutella.




Via Morgantini 2 

Conversano (BA)

+ 39 373 800 2809


Via Trani 103 

Andria (BT)

+ 39 0883 261201


Via Scipione Petrarolo 9

Ostuni (BR)

+ 39 0831 305925


Piazza Marina 30

Barletta (BT)

+ 39 0883 334616



Corso Vittorio Emanuele 71 

Carovigno (BR)

+ 39 0831 996286



Strada Comunale Egnazia 

Savelletri (BR)

+ 39 080 225 5351


Via S. Chiara 1

Putignano (BA)

+ 39 080 405 2733



Via delle Grotte 11 

Ceglie Messapica (BR)

+ 39 0831 377104


Via Nigrò 37

Trani (BT)

+ 39 0883 880948


Via degli Acaya 2 

Lecce LE

+ 39 0832 092601



 Via S. Margherita 8/A, 06122 Perugia (PG) - Italy


+ 39 075 9072629

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