Burrata with Panna & Stracciatella.










Nestled between the glistening Adriatic and Ionean seas in the “heel of the boot” of southern Italy, the region of Puglia sits within 500 miles of coastline and has soil so fertile that it is one of the most productive agricultural areas in the country.  Pasta and bread, both made from local durum wheat, are the staples of Puglian cuisine. In remote villages, families still bake their own bread in communal wood-burning ovens.  A special treat is focaccia, topped with roasted cherry tomatoes, olives and olive oil.  The pasta is made without eggs, which were once considered a luxury. With 60 million olive trees, Puglia produces 40% of Italy’s olive oil.  Due to its high quality, olive oil is used to marinate vegetables and is drizzled over just about everything.


Historically a poor region, the Puglian diet has always focused on vegetables, beans, pasta and fish.  With a rocky interior perfect for farming sheep, lamb is also a specialty. A typical meal begins with an antipasto, a variety of small dishes such as eggplant, zucchini, cheese and olives.  The most well-known pasta of the region is orecchiette (translated as “little ears”), which is still made daily in most of the small villages and on the streets of the city of Bari, and is generally eaten with a rich veal ragu or vegetables such as broccoli, mushrooms or turnips.  In seafront towns such as Gallipoli and Brindisi, restaurants serve fish caught locally that day and fish is an important ingredient in soups, sauces and stews.


Puglia is the source of many renowned cheeses, with burrata topping the list.  An outer layer of mozzarella is filled with a creamy mixture of mozzarella and cream, forming a ball that oozes when cut. Eaten with crusty bread, prosciutto, tomatoes and olives, burrata is best eaten within 24 hours of production.




One Response to “GASTRONOMIC DESTINATIONS — 16 That Matter: Italy”

  1. Alphonsina | 10.31.18 at 8:42 AM said…

    Love this magazine..😍