Main

Acquasale lucana

Soup or salad with stale or crusty bread, tomatoes, eggs

Main

Agnello al cartoccio

Lamb, herbs and seasonings baked inside parchment paper and foil

Main

Agnello al forno con patate

Oven-roasted lamb and potatoes

Main

Agnello con piselli

Lamb and pea stew

Side, Snack, Appetizer

Alici arraganate

Anchovies cooked with olive oil, garlic, oregano, chili peppers, wine vinegar

Main

Alici in tortiera

Baked anchovies with breadcrumbs, capers, garlic, parsley

Main

Anchovy

An anchovy is a small, common forage fish of the family engraulidae. most species are found in marine waters, but several will enter brackish water, and some in south america are restricted to fresh water.more than 140 species are placed in 17 genera; they are found in the atlantic, indian and pacific oceans, and in the black sea and the mediterranean sea. anchovies are usually classified as oily fish.

Side, Snack, Appetizer

Arancia del Gargano

Oranges, biondo comune del gargano and duretta del gargano, grown in apulia, italy

Main

Baccalà alla salentina

Casserole of salted cod, potatoes, tomatoes, olives, pecorino cheese, topped with breadcrumbs

Dessert, Sweet

Bocconotti

Short crust pastry filled with jam or preserves, pastry cream, chocolate

Side, Snack, Appetizer

Bombette pugliesi

Grilled capocollo or ham rolls filled with cheese, herbs and seasonings

Side, Snack, Appetizer

Broccoli di rape all’aglio e peperoncino

Broccoli rabe braised with olive oil, garlic and chili peppers

Side, Snack, Appetizer

Burrata di Andria

Burrata (italian pronunciation: [burˈrata]) is an italian cow milk (occasionally buffalo milk) cheese made from mozzarella and cream. the outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. it is typical of apulia.

Side, Snack, Appetizer

Burrino

Pear-shaped stretched curd cheese with a butter center

Side, Snack, Appetizer

Burrino

Pear-shaped stretched curd cheese with a butter center

Side, Snack, Appetizer

Caciocavallo Silano

Semi-hard spun curd cheese made from cow's milk, from apulia, basilicata, calabria, campania and molise, italy

Dessert, Sweet

Calcioni marchigiani

Deep-fried pastries with a sweet filling made with ricotta or pecorino cheese, eggs, nuts, chocolate, lemon or orange zest

Dessert, Sweet

Calzoncelli

Small calzone- or ravioli-shaped pastries filled with chocolate and chestnut cream

Main

Calzone

A calzone (uk: , us: , italian: [kalˈtsoːne]; "stocking" or "trouser") is an italian oven-baked folded pizza, often described as a turnover, made with leavened dough. it originated in naples in the 18th century. a typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and parmesan or pecorino cheese, as well as an egg. different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. the term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other.a calzone is similar to a stromboli, an italian-american pizza turnover, and the two are sometimes confused. unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sauce inside.

Side, Snack, Appetizer

Canestrato Pugliese

Canestrato is a hard cheese from the italian regions of basilicata, apulia, sicily, and abruzzo, made from a mixture of sheep milk and goat milk. it is listed on the ark of taste. the cheese is typical in basilicata. it is also a specialty of castel del monte, abruzzo. the apulian variety is made using lactobacillus brevis. canestrato varietals include: canestrato di moliterno, a hard mixed sheep's and goats’ milk cheese from basilicata. it is matured for at least sixty days and may be eaten at table or grated. an application for pgi status was registered in 2010. canestrato pugliese puglia, a pdo cheese made in the province of foggia canestrato trentino

Side, Snack, Appetizer

Capocollo

Capocollo (italian pronunciation: [kapoˈkɔllo]) or coppa ([ˈkɔppa]) is a traditional italian and corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. it is a whole-muscle salume, dry cured, and typically sliced very thin. it is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. it is not brined as ham typically is.

Side, Snack, Appetizer

Capocollo di Martina Franca

Il capocollo di martina franca, in dialetto chépecùedde, è un salume tipico della murgia dei trulli, noto nel regno di napoli già a partire dal xviii secolo.

Main

Cappello da gendarme

Savory pie filled with pork, vegetables, pasta, eggs and cheese

Side, Snack, Appetizer

Carciofo Brindisino

Artichokes grown in brindisi, apulia, italy

Dessert, Sweet

Cartellate

Christmas fritter, a honey and cinammon-topped pastry

Main

Cavatieddi con la ruca

Pasta with an arugula, tomato and pecorino sauce

Side, Snack, Appetizer

Cervellata

Pork and beef sausage

Dessert, Sweet

Chiacchiere

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. common to many european cuisines, angel wings have been incorporated into other regional cuisines (such as american cuisine) by immigrant populations. they are most commonly eaten in the period just before lent, often during carnival and on fat thursday, the last thursday before lent – not to be confused with "fat tuesday" (mardi gras), the day before the start of lent (ash wednesday). there is a tradition in some countries for husbands to give angel wings to their wives on friday the 13th in order to avoid bad luck.

Side, Snack, Appetizer

Cialledda

Bread and tomato salad

Main

Ciambotta

Ciambotta or giambotta is a summer vegetable stew of southern italian cuisine. the dish has different regional spellings; it is known as ciambotta or ciambrotta in calabria and elsewhere, ciammotta in basilicata and calabria, cianfotta or ciambotta in campania and lazio, and ciabotta in abruzzo.ciambotta is popular throughout southern italy, from naples south. there are many individual and regional variations of ciambotta, but all feature summer vegetables. italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. ciambotta is most often served as a main course, or alongside grilled meats, such as sausage or swordfish. it is sometimes served with pasta, polenta, or rice.ciambotta "is a member of that hard-to-define category of italian foods known as minestre, generally somewhere between a thick soup and a stew." it is frequently likened to the french ratatouille; both are part of the broader family of western mediterranean vegetable stews.

Main

Ciceri e tria

Ciceri e tria [ˈtʃiːtʃeri e tˈtriːa] is a pasta dish in italian cuisine that originated in apulia. it is a part of the cuisine in the salento region of italy. it is prepared with pasta and chickpeas as primary ingredients, and includes fried pasta. the dish may be served as a primi piatti dish, a first course that consists of a pasta dish. it has been described as a "classic and emblematic dish of salentine cuisine" and as a specialty dish of apulia.

Side, Snack, Appetizer

Cipolla Bianca di Margherita

White onions grown in foggia, apulia, italy

Side, Snack, Appetizer

Cipollata

Onion soup, though cipollata exists in many variations such as stewed or braised onions, onion jam, onions wrapped in pancetta, served as a side, with pasta, focaccia, savory pies, fish

Side, Snack, Appetizer

Clementine del Golfo di Taranto

Clementine citrus grown in taranto, apulia, italy

Side, Snack, Appetizer

Collina di Brindisi

Extra virgin olive oil made from ogliarola salentina, cellina di nardò, coratina, frantoio, leccino and picholine olives, from apulia, italy

Dessert, Sweet

Cotognata

Quince paste

Main

Cozza tarantina

Taranto mussels, stewed, steamed, made with tomatoes, garlic, chili peppers, white wine and parsley, served with pasta

Side, Snack, Appetizer

Cozze alla leccese

Steamed mussels drizzled with olive oil, lemon juice and parsley

Main

Cozze ripiene

Stuffed mussels (turkish: midye dolma) or midye is a generic name for plump orange mussels that contain herbed and spiced rice. midye dolma is a popular and common street food snack in the coastal cities of turkey.

Dessert, Sweet

Cuddura

Sweet bread or pastries shaped into baskets or animals and topped with hard boiled eggs, common during easter

Dessert, Sweet

Cupeta

Candied nut brittle, made with almonds, walnuts, hazelnuts, sandwiched between rice paper

Main

Cuttlefish

Cuttlefish or cuttles are marine molluscs of the order sepiida. they belong to the class cephalopoda, which also includes squid, octopuses, and nautiluses. cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. cuttlefish have large, w-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. they generally range in size from 15 to 25 cm (6 to 10 in), with the largest species, the giant cuttlefish (sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish. their predators include dolphins, sharks, fish, seals, seabirds, and other cuttlefish. the typical life expectancy of a cuttlefish is about 1–2 years. studies are said to indicate cuttlefish to be among the most intelligent invertebrates. cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.the "cuttle" in cuttlefish comes from the old english name for the species, cudele, which may be cognate with the old norse koddi (cushion) and the middle low german kudel (rag). the greco-roman world valued the cuttlefish as a source of the unique brown pigment the creature releases from its siphon when it is alarmed. the word for it in both greek and latin, sepia, now refers to the reddish-brown color sepia in english.

Main

Cutturidd

Lamb and vegetable stew traditionally cooked in a clay pot by a fire, common during easter

Side, Snack, Appetizer

Dauno

Extra virgin olive oil made from coratina, ogliarola garganica, peranzana/provenzale and rotondella olives, from foggia, apulia, italy

Dessert, Sweet

Dita degli apostoli

Crepes filled with sweetened ricotta cheese mixture

Side, Snack, Appetizer

Farina Senatore Cappelli

Senatore cappelli durum wheat

Main

Fave e cicoria

Puréed fava beans and sautéed chicory

Side, Snack, Appetizer

Fichi secchi

Dried figs, for example, dipped in chocolate (fichi secchi al cioccolato)

Side, Snack, Appetizer

Fiori di zucca ripieni

Stuffed and fried squash blossoms

Side, Snack, Appetizer

Focaccia

Focaccia (uk: fə-katch-ə, us: foh-kah-ch(ee-)ə, italian: [foˈkattʃa]; ligurian: fugassa [fyˈɡasːa]; barese: fecazze [fəˈkattsə]) is a flat leavened oven-baked italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca ("white pizza"). focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape.

Side, Snack, Appetizer

Focaccia al pomodoro

Focaccia topped with tomatoes

Main

Focaccia barese

Focaccia made with mashed potatoes and topped with olive oil, cherry tomatoes and oregano

Side, Snack, Appetizer

Frisella

Rusk-like double-baked wheat roll, commonly topped with fresh tomatoes, basil, salt and olive oil

Side, Snack, Appetizer

Fruit

Clementina del golfo di taranto, limone femminello del gargano

Side, Snack, Appetizer

Funghi e patate al forno

Baked mushrooms and potatoes

Main

Gnummareddi

Grilled meat rolls made with lamb and kid goat offal with herbs and spices, there are several variations

Dessert, Sweet

Graffe

Yeasted doughnuts covered in granulated sugar, made with all-purpose flour and mashed potatoes

Main

Horse

Horse meat forms a significant part of the culinary traditions of many countries, particularly in europe and asia. the eight countries that consume the most horse meat consume about 4.3 million horses a year. for the majority of humanity's early existence, wild horses were hunted as a source of protein.

Dessert, Sweet

Krapfen

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Side, Snack, Appetizer

La Bella della Daunia

Bella di cerignola olives, grown in foggia, apulia, italy

Main

Lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Side, Snack, Appetizer

Lampascioni

When cooked or pickled, the bulb of the muscari comosum flower (hyacinth) is edible and in included in many dishes

Side, Snack, Appetizer

Lenticchia di Altamura

Laird and eston lentils grown in apulia and basilicata, italy

Side, Snack, Appetizer

Limone Femminello del Gargano

Lemons (femminello comune) grown in foggia, apulia, italy

Drink

Malvasia

Malvasia (italian pronunciation: [malvaˈziːa], also known as malvazia) is a group of wine grape varieties grown historically in the mediterranean region, balearic islands, canary islands and the island of madeira, but now grown in many of the winemaking regions of the world. in the past, the names malvasia, malvazia, and malmsey have been used interchangeably for malvasia-based wines; however, in modern oenology, "malmsey" is now used almost exclusively for a sweet variety of madeira wine made from the malvasia grape. grape varieties in this family include malvasia bianca, malvasia di schierano, malvasia negra, malvasia nera, malvasia nera di brindisi, malvasia di candia aromatica, malvasia odorosissima, and a number of other varieties.malvasia wines are produced in greece (regions of peloponnese, cyclades and crete), italy (including friuli-venezia giulia, lombardia, apulia, sicily, lipari, emilia-romagna, and sardinia), slovenia, croatia (including istria), corsica, the iberian peninsula, the canary islands, the island of madeira, california, arizona, new mexico, australia and brazil. these grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in vin santo.

Side, Snack, Appetizer

Melanzane alla campagnola

Grilled eggplant slices topped with olive oil, basil, garlic and mint

Main

Melanzane ripiene

Eggplant stuffed with breadcrumbs, cheese, garlic, egg, olives, capers, tomatoes, ricotta, parsley, anchovies

Main

Mollusco

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Dessert, Sweet

Mostaccioli

Mustacciuoli (also known as mustaccioli or mostaccioli) is a traditional pastry from naples, usually served at christmas time. mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. in recent years, they are many variations of mostaccioli sold in naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. mustacciolis are often sold alongside other neapolitan sweets including roccocò, raffiuoli, susamielli, and struffoli at christmas time.

Side, Snack, Appetizer

Mostarda Mantovana

Mostarda di frutta (sometime also called mostarda) is a northern italian condiment made of candied fruit and a mustard-flavoured syrup. commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.traditionally mostarda was served with boiled meats, the bollito misto which is a speciality of northern italian cooking. more recently it has become a popular accompaniment to cheeses.

Side, Snack, Appetizer

Mozzarella Pugliese

Side, Snack, Appetizer

Muscisca

Goat or sheep jerky, made with air-dried strips of meat seasoned with salt, chili peppers, fennel

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Drink

Negroamaro

Negroamaro (seldom negro amaro; meaning "black [and] bitter") is a red wine grape variety native to southern italy. it is grown almost exclusively in apulia and particularly in salento, the peninsula which can be visualised as the "heel" of italy. the grape can produce wines very deep in color. wines made from negroamaro tend to be very rustic in character, combining perfume with an earthy bitterness. the grape produces some of the best red wines of apulia, particularly when blended with the highly scented malvasia nera, as in the case of salice salentino.

Main

Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

Main

Orata alla barese

Bari-style sea bream, seasoned with garlic, lemon juice, olive oil, parsley, salt and pepper

Main

Orecchiette al sugo di involtini

Orecchiette pasta with meat sauce

Main

Orecchiette con cime di rapa

Orecchiette pasta with broccoli rabe

Main

Orecchiette con sugo alla Ricotta Forte

Orecchiette pasta with tomato and ricotta forte cheese

Main

Orecchiette funghi

Orecchiette pasta with mushrooms

Main

Ostriche alla tarantina

Oysters harvested from the gulf of taranto, for example, breaded and baked with olive oil and parsley

Main

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. in some species, the valves are highly calcified, and many are somewhat irregular in shape. many, but not all oysters are in the superfamily ostreoidea. some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. some types of pearl oysters are harvested for the pearl produced within the mantle. windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Drink

Padre Peppe

A digestif

Side, Snack, Appetizer

Pallone di Gravina

Main

Pancotto

Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned.it is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread, present in all regions of italy with infinite variations due to the type of bread, the liquid used and the cooking process. as a consequence, it is called in different ways, such as: lombard panada, ligurian pancheuto, sardinian pane cottu. in the past, especially in lombardy and in tuscany, it was used to promote lactation and it was served to convalescents.

Side, Snack, Appetizer

Pane di Altamura

Pane di altamura is a type of italian naturally leavened bread made from remilled durum wheat semola from the altamura area of the provincia di bari, in the apulia region. in 2003 pane di altamura was granted pdo status within europe. by law, it must be produced according to a range of strict conditions, including using particular varieties of durum wheat (all locally produced), a certain specification of water, a consistent production method, and must also have a final crust that is at least 3 mm thick. the shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes. official production zone consists of the comuni of: altamura gravina in puglia laterza matera poggiorsini santeramo in colle spinazzola minervino murge

Side, Snack, Appetizer

Pane pugliese

Pugliese bread

Side, Snack, Appetizer

Panzerotti

A panzerotto (italian: [pantseˈrɔtto] (listen); plural panzerotti [pantseˈrɔtti] (listen), also known as panzarotto [pantsaˈrɔtto]), is a savory turnover that originated in central and southern italian cuisine which resembles a small calzone, both in shape and dough used for its preparation. the term usually applies to a fried turnover rather than an oven-baked pastry (i.e. a calzone), though calzoni and panzerotti are often mistaken for each other.

Side, Snack, Appetizer

Pasta

Cavatieddi, lasagne, maccheroni, orcchiette, sagne 'ncannulate, spaghetti, troccoli

Main

Pasta alla boscaiola

Pasta with mushrooms and sausage, guanciale, or other meat

Main

Pasta mollica

Pasta and sauce made with anchovies, garlic, tomato and breadcrumbs

Main

Pasta rucola e patate

Orecchiette with potatoes and arugula

Side, Snack, Appetizer

Patata Novella di Galatina

Potatoes grown in lecce, apulia, italy

Side, Snack, Appetizer

Peperoni al forno

Oven baked sweet peppers, for example, baked with vegetables, stuffed and baked

Main

Pezzetti di cavallo

Stewed horse meat and vegetables

Dessert, Sweet

Pignoli

Pine nut cookies

Side, Snack, Appetizer

Pizzetta

A pizzetta (plural: pizzette) is a small pizza that can range in size from a finger food at around eight centimetres (3 in) in diameter to that of a small personal-sized pizza.

Side, Snack, Appetizer

Polenta fritta

Fried polenta

Side, Snack, Appetizer

Polpette di melanzane

Eggplant fritters or meatballs, made with eggplant, breadcrumbs, cheese, capers