1 La cucina povera
Puglia is an agricultural region and the cookery style reflects this. Recipes mirror the seasons and the produce available. Not so much meat is consumed in Puglia, with dishes mainly centred around veg as historically this is what would have been affordable. Ancestors didn’t have a lot, so dishes are simple to let the ingredients shine.
2 Orecchiette
Puglians are serious about pasta. Orecchiette (meaning little ears) is the most classic and famous in Puglia. In the city of Bari, there is even a famous street nicknamed Strada delle Orecchiette, lined with women handmaking pasta outside their homes. The traditional method uses a water and semolina pasta dough, and is classically served with cime di rapa, a sweet and slightly bitter brassica.
