Some of our dishes from the Apulian region, Southern Italy

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Mozzarella, Burrata, Ricotta, three specialities of Puglia food.

Mozzarella, Burrata, Ricotta, three specialities of Puglia food.

Ciceri e Tria al Negroamaro. In abbinamento: Negroamaro Rosso.

Ciceri e Tria al Negroamaro. In abbinamento: Negroamaro Rosso.

Our kitchen

Our kitchen

Fresh hand made ravioli filled with smoked salmon and fresh ricotta cheese

Fresh hand made ravioli filled with smoked salmon and fresh ricotta cheese

"La tria" our oldest pasta, usually goes with "ciceri e tria" , a cheekpeas soup with vegetables and potatoes, dressed with this pasta, both fried and cooked separetely. No cheese on it! Must try with chilli flakes.

"La tria" our oldest pasta, usually goes with "ciceri e tria" , a cheekpeas soup with vegetables and potatoes, dressed with this pasta, both fried and cooked separetely. No cheese on it! Must try with chilli flakes.

Meat ball filled with smoked scamorza cheese , ham , pitted green olives anf boiled eggs, served with a crust of parmesan cheese and bread crumbs

Meat ball filled with smoked scamorza cheese , ham , pitted green olives anf boiled eggs, served with a crust of parmesan cheese and bread crumbs

"Purceddhruzzi" , fried semolina flour pasta bits dressed with honey.

"Purceddhruzzi" , fried semolina flour pasta bits dressed with honey.

barley flour focaccia bread with rapine and black olives

barley flour focaccia bread with rapine and black olives

Sauté rapine, with olive oil and chili flakes

Sauté rapine, with olive oil and chili flakes

The Apulian temple at the table.

The Apulian temple at the table.


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