{"id":7823,"date":"2021-02-06T19:48:25","date_gmt":"2021-02-06T18:48:25","guid":{"rendered":"https:\/\/www.orodelsalento.com\/uncategorized\/typical-apulian-cuisine-what-to-eat-in-puglia\/"},"modified":"2023-10-22T11:29:26","modified_gmt":"2023-10-22T09:29:26","slug":"typical-apulian-cuisine-what-to-eat-in-puglia","status":"publish","type":"post","link":"https:\/\/www.orodelsalento.com\/en\/news\/typical-apulian-cuisine-what-to-eat-in-puglia\/","title":{"rendered":"Typical Apulian Cuisine, What to Eat in Puglia"},"content":{"rendered":"\n

When talking about Puglia<\/b> from a culinary perspective, the typical Apulian products<\/strong> are the first that come to mind, and we almost always talk about orecchiette, friselle, and taralli.<\/p>\n

It\u2019s the same when going to Calabria or Sicily; we always think of the typical Calabrian products<\/strong>, so we always think of tasting local specialties<\/strong>.<\/p>\n

Yes, these foods are undoubtedly inseparable icons of the typical Apulian cuisine<\/strong>. What to eat in Puglia<\/strong>, we will suggest shortly, are elements that have allowed our region to be known and appreciated even beyond its borders.<\/p>\n

But there is much more to discover and love about this land, a gastronomic tradition that is the envy of all other regions of Italian cuisine<\/strong>. Also, because, as we know, Puglia is long<\/strong> and varied from every point of view.<\/p>\n

Typical Apulian cuisine, what to eat in Puglia then<\/strong>? The traditional Apulian dishes<\/strong> use both land and sea products, and this is what makes it unique and complete. Here we give you an idea of what Apulian recipes are, province by province.<\/p>\n

Some dishes are very typical of each other; even some areas are not mentioned, they are part of the area, dishes that satisfy every type of palate, even for those following a vegan and vegetarian diet<\/strong>.<\/p>\n

Typical Cuisine of Foggia<\/h2>\n

Foggia and its province produce Muschiska<\/strong>, a dried meat of sheep, goat, or veal. The best-known cheese in the area is caciocavallo<\/strong>, but also giuncata and pecorino.
\nBread and pasta are made with less refined flour, and therefore they take on a rather dark color.
\nAmong the typical dishes of Foggia<\/strong> and Apulian cuisine<\/strong>, there are<\/p>\n