In Puglia you eat well everywhere, freshly prepared dishes are a matter of course. There are no menus in small restaurants in the province, but often the food there is best and most economical. The best way is to order the dish of the day. Whatever it may be, a lot of vegetables are used that you’ll often wonder what it might be.
Especially popular in the winter months are the “Cime di Rapa,” which are beet leaves with pasta. Everything is eaten with fragrant olive oil, with which you are not petty here.
From Altamura comes a special tradition of baking bread. “Pane di Altamura” is an Italian brand. In Altamura there are still bakers who bake according to the old wood-fired oven method. You can watch it.
A fast-food specialty are “Pucce di Lecce,” a kind of occupied bun. In Ostuni there is “Carne alla Brace,” grilled meat, which you can buy from the butcher ready at certain times of the day, in every osteria.
The typical cheese of the region is the hearty cacciocavallo.
But the fruit and vegetables are all best off the market.
As a red wine you will find the “Primitivo.” A strong wine that goes very well with the spicy pasta dishes. In California, this grape variety is called Zinfandel.