Apulia Food Specialties

What to eat in Puglia. Learn more about the typical foods of this amazing region of Southern Italy

Apulia, Puglia in Italian, also known as the "heel" of the Italian boot, is one of Italy’s more interesting regions. Barely touched by American tourists, its landscape is close to Greece, about 45 miles away across the Adriatic, which is why many towns and villages also have a Greek appearance.

Apulia is also one Europe’s great agricultural areas, producing much of Italy’s wine and olive oil, vast quantities of its fruit and vegetables, and most of the hard durum wheat used to make its pasta. Having these fantastic ingredients to choose from, its cuisine tends to be simple and delicious, relying on fresh, local produce. These are the region’s specialties, make sure you taste them when you go.

Orecchiette

Puglia’s typical pasta is orecchiette ("little ears", after their shape), but the region is home to many other varieties including troccoli, cavatelli, and more. Most are made with just flour and water, eggs having once been considered a luxury. The classic accompaniment to orecchiette is a sauce of cime di rape, similar to a leafy broccoli. You’ll also find orecchiette and other pastas served with cozze (mussels), aged ricotta cheese, cicerchie (fava beans), wild chicory, and courgette flowers.

Bread and Taralli

The bread in Puglia, which accompanies all meals, is more diverse than many other regions in Italy and comes in a variety of shapes and sizes. It is cooked in traditional wood burning bread ovens and some of the villages still have communal bread ovens where the locals go to bake their bread every day. The bread of Altamura, a town in the north west of the region, is particularly famous. Made from durum wheat flour, yeast, water and marine salt, originally, the bread was created for the shepherds and farmers who would work in the surrounding countryside for many days at a time without returning home.

Taralli are apulia’s snack foods. Small and circular, they are similar in texture to a breadstick or a pretzel. Taralli are classically formed into rings or ovals about 10 to 12.5 cm (4 to 5 inches) in circumference. Similar to bagels, they are briefly boiled before being baked, which gives them a very interesting texture.

Burrata

Puglia has many delicious local cheeses, perhaps the most famous being Burrata which is made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh and at room temperature. The word burrata means "buttered" in Italian.

And after enjoying some of the most famous foods of Apulia, work them off by dancing its most famous dance: the pizzica (an Italian folk dance similar to the tarantella)!

Panzerotti

In the heart of Puglia, amidst the sun-kissed olive groves and azure seas, lies a culinary treasure that's as unassuming as it is delightful: the panzerotto. Often mistaken for its larger cousin, the calzone, this smaller, crescent-shaped delight holds its own as a beloved street food staple.

Traditionally crafted from simple dough, panzerotti are filled with quintessential Italian ingredients—melting mozzarella, tangy tomato sauce, and occasionally enhanced with anchovies or ham. Once stuffed, they are folded and sealed with care before being plunged into hot oil, emerging perfectly golden and crispy.

The true magic of the panzerotto lies in its first bite. As you break through the crunchy exterior, you meet the gooey, savory surprise within—a burst of flavors that encapsulate the essence of Puglian cuisine. Whether enjoyed as a quick snack during a bustling market day or savored slowly in a quiet piazza, each bite tells a story of tradition and passion for genuine, unpretentious food.

To experience the best of this delicacy, one must wander the streets of Bari, where local vendors skillfully prepare panzerotti filled with love and heritage. Here, amidst the rich aromas and vibrant life of Puglia, the panzerotto reigns supreme as a symbol of the region's dedication to quality and taste.

Focaccia

Focaccia, a bread known throughout Italy, takes on a distinctive character in Puglia. This regional variant is a glorious celebration of flavor, marrying the rustic charm of traditional baking with the freshness of the Mediterranean.

Unlike its northern counterparts, Puglian focaccia often features a generous topping of juicy tomatoes, briny olives, and fragrant rosemary, all drizzled with robust, locally-produced olive oil. This simple yet flavorful combination transforms the focaccia into a feast for the senses—perfectly crunchy on the outside, yet soft and airy on the inside.

Each bite delivers a delightful contrast—the sweetness of the tomatoes, the saltiness of the olives, and the subtle earthiness of rosemary, all harmonizing beautifully. It's a versatile creation, ideal for enjoying as a midday snack, part of a meal, or simply paired with a glass of local wine.

To truly savor this bread, visit the charming town of Altamura, renowned for its artisanal bakeries where the art of focaccia making has been perfected over generations. Here, you’ll find that each piece of focaccia is not just a pastry, but a testament to Puglia’s rich agricultural bounty and culinary pride.

With every bite of focaccia, one becomes part of Puglia’s legacy, where simplicity meets extraordinary taste—a true emblem of the region’s love for authentic food experiences.