Octopus and potatoes is one of those magic Apulian recipes; it is a second course but it can also be an appetizer, a real wild card. Many of you dear friends tell me that the octopus remains hard despite long cooking or secretes to cook it.
And now…fasten your apron. Continue reading “Octopus and potatoes”
A great region with a great gastronomic offer: Puglia is a land of unmistakable, genuine and intense flavours, just like its landscapes. Think of the famous peppers dried in the sun to the right point, but also the incredible offer of cheese, with ricotta, scamorza and caciocavallo (no tranlation for those) , sausages, bread and of course meat. Tastes of home that everyone likes. Continue reading “Cutturized lamb”
Among the traditional sweets of Puglia, the “pasticciotto” is the best known, eaten at breakfast or at the end of a meal or as a snack to accompany a cup of tea.
The pasticciotto was born in 1475, in a pastry shop in Galatina. It was the day dedicated to San Paolo, saint of the village and in the Ascalone Pastry shop they thought about what to prepare. The pastry chef, had nothing but leftovers of short pastry and custard and so came the idea of lining with short pastry a mold with an oval shape and fill it with cream. He covered it with another layer of dough and put it in the oven. Once cooked he called it “Pasticciotto di Ascalone”, but the cake was successful and was called “Pasticiotto Leccese”. Continue reading “The Pasticciotto”
Homemade wine taralli, a must in the Apulian tradition. An easy and quick apulian recipe with few ingredients, simple and genuine. Fantastic, ideal to be enjoyed at the end of a meal, accompanied by a glass of cinnamon liqueur homemade.
And now…fasten your apron. Continue reading “Wine Taralli”
The simplest dishes are the best and today’s recipe is the proof of this: two poor ingredients, dried peeled broad beans and wild chicory, herbs with a bitter taste, which give life to a dish of Apulian cuisine. Continue reading “Broad beans and leaves”
