The Agricultural Heritage
of Puglia
Italy's Heel – Puglia
Puglia is an agricultural region, producing around 40% of Italy’s olive oil and a large proportion of its wine. Vast tracts of the region’s territory are given over to farming, and many inhabitants continue to grow their own produce. This essentially agricultural nature means that the region’s cuisine is home-country inspired, predominantly using local produce.
In terms of pasta, Puglians pride themselves on their orecchiette, little ear-shaped shells that are still produced by hand on a daily basis by many signore. It is usually served with tasty sauces such as meat ragu, broccoli and lard, or turnip tops. The pasta itself is made from durum wheat flour, water and salt. Eggs, once considered a luxury, are not used in traditional Puglian pasta-making.
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Puglia’s rocky interior is ideal for sheep-farming and, in terms of meat, lamb reigns supreme, a trait that Puglia shares with its near neighbour, Greece. Feast days are characterised by the fragrances of roasting lamb wafting through the streets and most restaurant menus will feature at least a couple of lamb dishes. Horse meat and pork are also popular while beef, traditionally a minor player in the region’s cuisine, is more and more popular.
Puglia’s pecorinos and ricottas are excellent, especially Burrata di Andria, a fresh, soft cheese that has to be eaten within 24 hours of production. Puglia’s long coastline and fishing tradition bring large quantities of seafood to the table and the many seafront restaurants in towns like Gallipoli, Otranto, Brindisi and Taranto serve up feasts of just-caught fish.
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Sample Itinerary
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Includes
•Hotel accommodation
•Hire care and transportation to/from airports
•Cooking classes
•Tastings and guided tours
Pricing
Cost: On request
Single Supplement: On request
Don’t hesitate to ask!