Welcome to Puglia Please!
Apulia is a region that can satisfy any taste and interest, from its ancient history to the Medieval and Baroque epochs, from its castles that line the coast to the tiny, artistic borgoes where artisanl masterpieces come to life.
The most devout – but not only – should not miss a trip to San Giovanni Rotondo (Foggia), to visit the places of St. Pio of Pietrelcina, the monastery of Capuchin friars of Santa Maria delle Grazie, where Padre Pio died in 1968, and the new church designed by great architect Renzo Piano, open since 2004.
For a full immersion in history and tradition, Alberobello is a must. The town of the trulli – ancient and peculiar stone houses with a conical roof, built without mortar- is so unique that it has been inscribed on the UNESCO World Heritage List.
Besides its trulli, Apulia hosts another UNESCO site in the town of Andria, Castel del Monte, an unrivalled masterpiece of Medieval architecture commissioned by Frederick II of Hohenstaufen in the 13th Century. It is interesting to know that the number 8 is the motif of the castle: the sides of the castle are eight, the rooms of the ground floor and the first floor are eight, and the grand octagonal-planned towers are eight-sided as well.
San Domino, San Nicola, Capraia, Cretaccio and Pianosa are the five islands of the Tremiti Archipelago, a tiny paradise where history and nature merge perfectly and offer a wonderful landscape to explore.
Apulian cuisine has always been defined as “poor” for its simple ingredients; yet, it satisfies any palate. Its basic elements are three: durum wheat, vegetables and olive oil, combined with meat and fish to create original dishes with genuine and unmistakable flavors.
The hallmark of regional cooking is homemade pasta made with durum wheat or a mix of durum and soft wheat: from recchietelle (also called orecchiette) that, in its many versions, is a symbol of the region, to the famous strascinati, that once were the main course for the poorest families and are now ordered and served in the best restaurants. Then, mignuicchie, fenescecchie, troccoli, sagne ‘ncannuate, cicatadde and other original types of pasta are still made according to historic traditions.
Particularly, the combination between pasta and vegetables is unexpectedly surprising, like strascinati with cabbage and fried bacon or spaghetti with string beans, tomatoes and cacioricotta cheese. In fact, Apulia is one large, aromatic vegetable garden that boasts unparalleled flavors and colors. When combined with homemade pasta, fresh fish, or even good meat, they leave the palate with unforgettable sensations.
This region, with its 800 km (497 mi) of coast and two seas, offers a great variety of fish specialties for those who know how to appreciate it: raw, marinated, poached in delicious fish soups and even with cheese.
Those who have a sweet tooth, rather, will find lots of temptations with dried fruit, honey, mulled wine, candied fruit and chocolate.
Among the quality products, awarded with the labels DOP (Denomination of Protected Origin) or RGI (Regional Geographical Indication), are Altamura bread, famous for its crispness; sweet and juicy Clementine Tangerines from the Gulf of Taranto; the Bella della Daunia, a type of olive cultivated in the area of Foggia since 1400, and the famous wines and extra-virgin olive oils, all with their very own characteristics according to production area.
We’re going to be presenting you with unique product opportunities to experience things exclusive to the Puglia Region. We are going to begin with what is known as Puglia’s Green Gold…Olive Oil.