Puglia Food Travel
Apulia is the region of Italy best known as the long heel of the boot. Often referred to by its Latin name of Apulia, it’s also commonly referred to as simply Puglia. No matter what you call it, there’s no denying this region is one of the most scenic in Italy, bordered by the beautiful blue waters of the Adriatic and Ionian Seas.
The capital city of Bari is a bustling old port city and university town on the Adriatic Sea. With hundreds of miles of coastline, Puglia is one of Italy’s top beach destinations and offers great access to its sandy seashore that’s dotted with small rocky coves. It’s the least mountainous of any Italian region and enjoys great weather for much of the year.
History buffs will enjoy the ancient archaeological sites here including Puglia’s UNESCO World Heritage sites of Alberobello, with its whitewashed stone huts — or trulli with conical roofs — and the Sanctuario di San Michele Arcangelo on Mount Gargano in northern Apulia. You can’t talk about this region without mentioning the city of Lecce, referred to as the Florence of the South with its beautiful churches and Baroque style architecture.
And the food from Puglia? Historically, Puglia has produced so much wheat, it’s referred to as the ‘breadbasket of Italy’, producing 40-50% of the country’s olive oil and the only DOP bread of Italy from Altamura. But Puglia food is also known for some very traditional dishes like orecchiette with broccoli rabe. The cruciferous vegetable has a somewhat bitter taste, but when served with the local focaccia the dish is a delicious authentic taste of Puglia.
With a unique terroir and a hot, dry climate mediated by the surrounding sea, the full bodied red wines of Puglia are some of the most delicious in Italy. That same climate that is so great for reds is also conducive to making crisp dry white wines that are equally delicious.