101 Weekends in Europe, 2nd Edition by Robin Barton

Author:Robin Barton
Language: eng
Format: epub
Publisher: Fox Chapel Publishing

The food of Puglia

Puglian cuisine is one of Italy’s most distinctive. It’s a cuisine born out of poverty, cucina povera, far from the rich dishes of Bologna or Tuscan steak and wine. Here, villagers would eat the parts of vegetables and animals discarded by others and would craft simple but delicious dishes from them. One traditional dish is nastrini di grano bruciato – a pasta made from scorched grains, harking back to when workers were only permitted to gather such staples from fields after they had been harvested and burned. Another Puglia dish is orecchiette con cima di rapa, ear-shaped pasta served with the bitter leaves of rapini and sprinkled with breadcrumbs and anchovies. But don’t fret, you’ll also find the freshest grilled fish and incredible salads here.

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