Focaccia, mozzarella, wine, orecchiette and fish: the top 5 not to be missed according to the prestigious magazine

National Geographic continues to talk about Apulia, this time honouring its gastronomy. The article “What they’re eating in Puglia” enhances in particular the “poor cooking” based on rural traditions, which are still very present and alive in our region. There are five dishes not to be missed in our cooking: the Apulian focaccia, the Apulian mozzarella, the wine, the orecchiette with turnip greens and the fish.

Apulian focaccia

Apulian extra virgin olive oil is the key ingredient of focaccia, baked at very high temperatures, traditionally in heavy cast iron pans, with black olives and tomatoes gently pressed in the soft pillow-shaped dough. A unique hard to beat flavour, together with taralli and friselle.

Apulian mozzarella

Not to be confused with buffalo mozzarella from Campania (we know it well), Apulian mozzarella is made from cow’s milk. The fresh one, often served with basil leaves and tomatoes, is the right choice together with burrata, one of the most delicious specialties of the regional dairy tradition. Honorable mention also for the scamorza and caciocavallo.

Wine

Malvasia, negroamaro, primitivo, aglianico...the list of Apulian wines is difficult to complete. Although white and rosé are also produced, the red wine prevails on the Apulian tables.

Orecchiette with turnip greens

Probably the most traditional Apulian dish, orecchiette takes its name from its shape which recalls small ears. The dough is very simple: flour, salt and water. Often partnered with turnip greens, the classic recipe uses small salted garlic-fried pieces of bread with chilli and maybe dried anchovies to give the pasta an extra touch of flavour instead of parmesan (in the past too expensive for the poor Apulian cooking).

Fish

Apulia has the longest coast of any other Italian region, so it is no surprise if the tradition of eating just-caught, often raw, fish and seafood still continues. Raw fish, seasoned with only a drizzle of extra virgin olive oil, is an experience not to be missed, especially in Bari. Finally, sea urchins are highly recommended by the magazine, to try either raw or as a first course with linguine.