Obviously Apulian food is centred on the surrounding sea. Fish and seafood like mussels and sea urchin are often seen on the menu.
Oysters are also plentiful. Apulia was already known for its fine oysters during the time of the Roman Empire. Then as now there were several oyster farms in the region.
Fish and seafood
Squid, and especially eel from Lesina, are often served in Apulia. Eel is cooked in many different ways with one of the favourite methods of preparation being eel soup.
Sausages and ham
Martina France, a small town near Taranto, is known for its special sausages. Capocollo di Martina Franca is probably Apulia's most famous sausage. It is made from neck of pork. Pancetta di Martina Franca is cured bacon and finally the so-called Soppressata di Martina Franca made of pork is also produced here.
The town of Lecce has given its name to the Salciccia di Lecce sausage. This is made from both pork and veal, and a bit of cinnamon, clove and a little lemon peel is often added.
Cheese
Caciocavallo Podolico del Gargano is one of the best cheeses in Apulia. It is made from cow's milk and has a pleasant aroma of herbs and vanilla.
Pecorino is also made in Apulia. It is a sheep's cheese which in this area is called Canestrato.
Sweets
In the way of sweet things you often encounter dried fruit and small marzipan figures.
Wine and vineyards
Many have no doubt heard of the Primitivo wines that are related to the perhaps better-known Californian Zinfandel. The Primitivo grape has become very successful in the northern hemisphere primarily because of its concentrated fruit and berry taste. Unfortunately the good ones are not always widely available.
But as in so many other places in Italy, a positive development is also taking place in Apulia towards better wines. Below is a list of some of the best vineyards in the region.
Due Palme, Pervini, Masseria Pepe, De Castris, Taurino Cosimo.
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