Typical food and products
The typical products of a region are an expression of history, climate, traditions, land and territory.
The Wine Road area of Castel del Monte, partly hilly and washed by the sea, offers its visitors and its inhabitants a series of products which are now used lovingly all over Italy.
The orecchiette, an example of pasta linked to Apulia, from the shape similar to an ear or the “strascinate”, so-called because of the way they are produced – in fact, it is dragged with the index finger. They are the symbol of Bari, but they are also typical of the other provinces. The most famous recipe pairs orecchiette with turnip tops, but they can be seasoned in other ways. They originate from a dough of semolina durum wheat, sometimes mixed with all-purpose flour, and water.
The dairy products, particularly the burrata: it consists of a thin bundle of spun pasta filled with frayed pieces of spun paste and fresh cream, it came into being in Andria in the 1900’s.
The Canestrato pugliese then received the DOP (Protected Designation of Origin) appellation, with a slightly tangy taste.
The sun, and the type of terrain present in our area allow the cultivation of optimum tomatoes, used for the conserves of our own production or for exquisite bruschettas on toasted Altamura bread or left au naturel.
The combination is perfected with a drizzle of extra virgin olive oil of our countryside of ancient and generous trees.
The bakers have, then over time, invented the taralli scaldati, products made from flour, water, wine, fennel seeds and also the calzone of sweet onions, the Barese focaccia, the Colva, the sweet of the dead, the Christmas sweets like the mostaccioli and the cartellate (also called the Christmas roses); at Easter, the scarcelle covered with icing, during Carnival, the chiacchiere (thin, deep-fried, crispy pastries with powdered sugar).
Among the wild mosses, particularly successful is the cardoncello (king oyster) mushroom of Minervino Murge, to which is dedicated a popular and much appreciated regional festival.
The tuber of lampascione, a wild onion, preserved in characteristic glass containers is among the typical pickles.
And how can one not consider the horse meat, prepared in sauce or in sausage, rolled in pork chops (or roulades) or cooked on the grill?
Eating horse meat is something very circumscribed to in the area.
Very tasty are the torcinelli, in Apulia called “gnumarelle”: lamb sweetbreads coated with animal intestines. These seasoned with oil, salt, parsley, bacon are cooked on hot coals on the grill.
In Andria, some connoisseurs eat the ragout of donkey meat.
From the largest commune in Italy are the typical confetti (confectioneries), used during festivals, weddings and the Carnival.
Apulia is a wonderful discovery, in every sense. Especially for the taste.
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