It is now known that Puglia is one of the most popular destinations of the moment, and the “Apulians” are insanely grateful to the world for this. We are sure they don’t mind to be in the spotlight, especially when they are asked to show the world what they do best.
You are wondering, what is it that they do best, right? But cooking, of course!
Food here is tradition, culture, it is part of their daily lives. Even the National Geographic, one of the largest non-profit scientific and educational institutions in the world, has also picked up on this. They were so intrigued by this food habit that they dedicated this beautiful article to the region.
In short, National Geographic highlighted the qualities of the Apulian cuisine including the sustainability of the production processes of raw materials, the primacy of excellence of raw fish, and the simplicity of the ingredients of the best known recipes.
In the article, the author named five must-eat items in Puglia: the Apulian Focaccia, the Apulian mozzarella, the wine, mainly red and intense – just think of Primitivo di Manduria, orecchiette pasta with turnip greens (cime di rapa) and of course fish.