The traditional cuisine of Daunia is connected to the nature of its territory. The flat land of Tavoliere, second only to the Pianura Padana, is known as the Granary of Italy and is characterized by the production of baked goods such as taralli or scaldatelli. For pasta and products made from burnt wheat; thanks to the age-old practice of transhumance, this area has inherited products such as aged cheeses from goat or sheep, beef and lamb, but also wild herbs and mushrooms.
Also important is the cultivation of fruit and vegetables of Capitanata, that holds the world record for the industrial production of tomato’s, it represents the only production area able to supply the industries of transformation with the “Long Tomato of Capitanata”. The qualitative characteristics that distinguish this product are obtained thanks to the particular climatic conditions of the area that give unique characteristics to this product. Noteworthy are also the production of artichokes, broccoli and green asparagus of Daunia, waiting to obtain the IGP (Protected Geographical Indication).
Daunia is a land of men tied to their land and traditions where the olive tree, emblematic symbol of Puglia, mixes with the folklore of an area rich of history and beautiful landscapes. The hospitality and warmth of the local people is combined with authentic Mediterranean Diet food.
The culinary identity of the area of Bari as well as the rest of the Apulian territory has its roots in centuries of historical and cultural influences and contaminations that gave birth to a culinary tradition very articulated and original made of rituals and religious beliefs, but also bound by rules of social identities and geographical differences, often with influences of distant populations that have come across the history of this region, a bridge between East and West countries.
Among the Murgia and the coastal area of Bari a rich and varied specialty of gourmet products identify each locality with their typical traditional food, from seafood to the production of fresh and aged cheeses, such as mozzarella, burrata, the caciocavallo; in the inner part of the territory beef and equine products are more present, whose preparation has become known worldwide
Wherever the prevalence of olive groves, the region ensures a production of extra virgin olive oil among the most important in Italy with a quality dedicated to excellence and recognition of different Dop. With flour, the particular type of pasta that was born in the province of Bari is the “Auricle”. This developed in the region and has preserved the traditional recipe made with water, salt and wheat flour, while Altamura bread is the only Dop European baked goods.
Fruit and vegetable production are also widespread. They stands among the most characteristic of the Mediterranean such as turnip greens, kale, cardoon, peppers, eggplant, cherries, grapes and many legumes such as beans, lentils, and cicerchie beans, Prince of traditional regional foods.
So an exciting itinerary between gastronomy and agricultural food production where rural traditions are still intact through a cuisine based on raw materials but excellent and genuine quality like the native population to which it belongs.
Although the tarantula is not only an anthropological phenomenon typical of Salento, we must recognize that here it has found fertile ground to become one of the major tourist attractions in the recent years. The traditional ballad pinches has become a cult, from being a popular method used to cure hysteria, to a true cultural phenomenon of Salento origins. There are numerous musical events that accompany the hot summers in the heel of Italy associated with local festivals and traditional culinary.
Among the many local products, apart from the recent and important developments in the wine and olive oil sector, there are vegetables like the “primaticcia” potato, (for which Lecce holds the record of regional production), watermelon, (which production is divided between the provinces of Brindisi and Taranto), the artichoke “Violetto di Sicilia” and many other delicacies including baked goods such as friseddhe or frise, toasted ciambella bread made with barley grain, or bakery products that have crossed international borders, like the “pasticciotto” of Lecce, a desert from the early eighteenth century made of pastry with a core of delicate custard.
The important presence of olive groves ensures to the region a production of extra virgin olive oil among the most important in Italy with a quality dedicated to excellence and recognition of many DOP. The most particular type of pasta born in the province of Bari is the “orechietta”, which is made in the whole region and where the traditional recipe is still preserved with simple ingredients like water, salt and wheat flour, while Altamura bread is the only European DOP for baked goods.
Fruit and vegetable production are also widespread, the most characteristic of the Mediterranean are turnip greens, kale, cardoon, peppers, eggplant, cherries, grapes and many legumes such as beans, lentils, and cicerchie beans, main traditional food of the gastronomy of this region.
So an exciting itinerary between gastronomy and agricultural food production where rural traditions are still intact through a cuisine based on simple raw materials but of excellent and genuine quality like the native population to which it belongs.