What to enjoy in Puglia?
If you’re lucky enough to be invited to a family’s home in Puglia, arrive hungry. The dishes will keep coming if you dine there . In Italy, and especially in Puglia, hosting and cooking are an act of love. Meals are hearty and late, often after 9 pm, following an aperitivo, the secret of which the Italians hold dear.
At the restaurant, the menu will always be: antipasto (literally before the meal – which corresponds to a starter), primo (literally first – in southern Italy this refers to pasta), secondo (literally second – this refers to the meat or fish dish) and contorno (literally contour. This refers to the side dish), followed by dei dolci (literally sweet – these are the desserts).
As we discussed in our article, “ Puglia at Lunchtime: A Gastronomic and Oenological Experience ,” Puglian cuisine has also become sophisticated, and many restaurants have successfully reinvented classic dishes for a much more modern approach.
Trattorias always offer authentic, home-style cooking. Here are some typical dishes paired with wines from Puglia.
Dining in Puglia: it all starts with Antipasti (starters)
Appetizers are a recent development in Puglia. Previously, there were only main courses. Therefore, appetizers are actually small portions of dishes, meant to be shared and always seasonal. Antipasti can be made from land: antipasto di verdure e ortaggi – or from the sea: antipasto del mare.
Some examples of antipasti della terra:
Parmigiana di Melanzane
A traditional recipe based on eggplant, tomatoes, cheese and basil, which is a mainstay of antipasto.
Lampascioni
Cooked wildflower bulbs, offering a unique and slightly bitter flavor, often served with olive oil and salt.
Pittule
Small balls of fried dough, plain or filled with vegetables, fish or seafood.
Fried foods
Courgette flower fritters, fried artichokes, etc.
Cheeses
Local hard cheeses, as well as small burrata or mozzarella.
WINE PAIRING
To accompany these antipasti di terra, we can recommend a light rosé, such as a glass of Castel del Monte Bombino Nero DOCG Pungirosa.
Examples of Seafood Antipasti
Cozze
Gratin-style or stuffed mussels.
Alici all’aceto
Anchovies in vinegar.
Seafood Salad
A seafood salad.
Crudi di Mare
Tartare and carpaccio of raw seafood and fish.
Deep frying
Fried squid, cod, etc.
WINE PAIRING
For these seaside antipasti, a glass of white wine, such as the Salende Vermentino Salento IGP from Tenuta Rubino, is an excellent choice.
The Experience of Dining in Puglia: The Must-Try Pasta Dishes (Il Primo)
In the Puglia region, the primo, or first course, is often fresh pasta. Pasta is an essential part of every meal, accompanying the start of family feasts for generations. Whether with vegetables, tomato sauces, or fish, pasta recipes are passed down from generation to generation, bringing with them unique tastes and memories.
Sagne Ncannulate and Negroamaro
Among the must-try pasta dishes, sagne ncannulate stand out for their twisted shape, perfect for soaking up rich sauces like those made with meat and tomato. A light red wine such as Negroamaro is ideal to accompany this dish.
Stuffed Paccheri and Primitivo di Manduria
Another variety to discover is paccheri , large maccheroni that can be stuffed with meat or fish. A Primitivo di Manduria will pair perfectly with this dish thanks to its ripe fruit notes and slightly spicy character.
Zuppa di Pesce and Minutolo Valle d’Itria IGT
For a seafood experience, try zuppa di pesce o allo scoglio , which combines shellfish such as shrimp, clams, mussels, and squid. This dish pairs wonderfully with a glass of Minutolo Valle d’Itria IGT , a local white wine with floral and citrus aromas that will enhance the seafood flavors.
Sagnapenta al Ragù and Salice Salentino
Other typical Apulian pasta dishes include Sagnapenta al ragù con ricotta forte e mollica di pane fritto , a flavorful combination of pasta with ragù, strong ricotta cheese, and fried breadcrumbs. A Salice Salentino , a rich and complex red wine, is the perfect accompaniment to this hearty dish.
Tortelli with Snails and Fiano
Tortelli ripieni di lumache di terra al profumo di limone, con datterino giallo e crema di basilico are tortelli filled with land snails, flavored with lemon, and served with yellow tomatoes and a basil cream. A Fiano , a white wine with notes of dried fruit and citrus, will perfectly complement the delicate flavors of this dish.
Maccheroncino and Rosé from Primitivo
Maccheroncino con pomodorino giallo e burrata are maccheroncini with yellow tomatoes and burrata cheese. A light rosé made from Primitivo grapes will provide a welcome freshness, balancing the richness of the burrata.
Troccoli with Prawns and Pistachio Pesto with Vermentino
Troccoli con pesto di pistacchi e gamberi are thin, long pasta with pistachio pesto and shrimp. A white Vermentino , with its mineral notes and lively acidity, will harmonize perfectly with the flavors of the dish.
Tagliolino and Chardonnay from Puglia
Finally, Tagliolino is a thin, long pasta that pairs well with various meat or seafood sauces. A lightly oaked Chardonnay from Puglia will complement creamy sauces or meat stews.
Finally, as mentioned in our previous article, ” Puglia at lunchtime: a gastronomic and oenological experience “, don’t forget to try the famous orecchiette , pasta shaped like little ears, which are another must-try of Pugliese cuisine.
What to savor in Puglia? Meat and Fish Dishes: The Secondo in Puglia
Brasato di Manzo al Negroamaro and Negroamaro Rosso
Among the must-try meat dishes, Brasato di Manzo al Negroamaro stands out for its richness and depth of flavor. This braised beef dish is slow-cooked in Negroamaro wine, offering an exceptional culinary experience. To accompany this dish, a glass of Negroamaro Rosso is the perfect pairing, enhancing the aromas of both the meat and the wine.
Involtini di Carne and Rosato di Primitivo
Involtini di Carne are slices of meat, often veal, wrapped around a filling of cheese, ham, and herbs, then slow-cooked. The combination of textures and flavors in this dish pairs perfectly with a Rosato di Primitivo or a light red wine such as Nero di Troia .
Agnello e Lampascioni and Primitivo
Another typical dish is Agnello e Lampascioni , where lamb is cooked with lampascioni, wild flower bulbs. The earthy flavors of this dish are enhanced by a Primitivo red wine , offering a harmonious and balanced experience.
Coniglio Nostrano with Filetto di Pomodoro and Olive Celline and Susumaniello
Coniglio Nostrano con Filetto di Pomodoro e Olive Celline is a delicious rabbit dish cooked with tomatoes and Celline olives. A robust rosé like Susumaniello is ideal for pairing with this dish, bringing a freshness and complexity that balances the rich flavors of the rabbit.
As we mentioned in our article: “ Puglia at lunchtime: a gastronomic and oenological experience. ” The Puglia region is known for cooking horse meat.
Polpo alla Pugliese a Pignata and Susumaniello
For seafood lovers, Polpo alla Pugliese a Pignata is a must-try. This octopus dish cooked with tomatoes, olives, and white wine pairs wonderfully with a rosé like Susumaniello , which elegantly complements the marine flavors.
Baccalà alla Salentina and Chardonnay IGP Puglia
Baccalà alla Salentina is salt cod cooked with potatoes, tomatoes, and olives. This dish finds its perfect partner in a Chardonnay IGP Puglia , whose fruity and mineral notes highlight the delicate flavor of the cod.
Calamari Ripieni and Vermentino
Calamari Ripieni , stuffed squid often filled with herbs and vegetables, are another specialty of Puglia. A Vermentino white wine will bring a touch of freshness and acidity that will balance the rich and complex flavors of the dish.
Spigola and Dentice with Greco di Tufo
Sea bass (Spigola) and dentex (sea bream) are often grilled or baked with herbs and vegetables. For these dishes, a white wine like Greco di Tufo is the ideal accompaniment, offering mineral notes and a lively acidity that enhance the delicate flavors of the fish.
The experience of dining in Puglia: The Essential Side Dishes
Here are some typical examples:
Bietole
Swiss chard , or bietole , is frequently sautéed with garlic and olive oil. This simple yet flavorful dish is a classic side dish in Puglia.
Cime di Rapa
Cime di rapa , which could be translated as ” turnip leaves ,” are another typical side dish from Puglia. Often prepared with pasta or served on their own, they add a delicate bitterness.
Eggplant, Zucchini and Peperoni
Grilled vegetables such as eggplant, zucchini , and peperoni (peppers) are staples of meals in Puglia. These vegetables are often grilled, roasted, or marinated, imparting a rich, smoky flavor.
Caponata
Caponata is a slow-cooked vegetable stew with tomatoes, eggplant, onions, olives , and capers. Although this dish originates from Sicily, it is also popular in Puglia.
At the restaurant, feel free to order your contorno as a side dish with your fish or meat course. It’s up to you!
Dining in Puglia: Typical Puglian Desserts (i dolci)
Here is an overview of the must-try sweets you can enjoy in Puglia, accompanied by suggestions for local wines for a complete gastronomic experience.
La Torta Pasticciotto Leccese
One of Puglia’s most iconic desserts is undoubtedly the torta pasticciotto leccese . This custard-filled tart is a larger version of the pasticciotto, a specialty originating from Lecce. It’s often served with homemade grape jam, adding an extra touch of sweetness. If you have the chance to visit a local trattoria, don’t miss this delicious pastry.
La Cassata Salentina
Cassata Salentina is a variation of the famous cassata Siciliana. This dessert is often paired with a sweet wine such as Moscato di Trani or Aglianico Passito. The combination of the dessert’s sweet flavors and the wine’s fruity aromas creates a perfect harmony that will delight your taste buds.
The Spumone
Spumone is another must-try dessert from Puglia. This dome-shaped ice cream specialty is made of alternating layers of ice cream with a crunchy center. Although created in Naples in the 19th century, spumone is now more popular in Puglia, particularly in Salento. For an even more delightful experience, enjoy your spumone drizzled with San Marzano liqueur.
Homemade Crostatas
Throughout Italy, you’ll find homemade crostatas filled with homemade jam in trattorias. In Puglia, you’ll often be offered homemade grape jam, providing an authentic and comforting flavor.
Wines to Pair With
To accompany these desserts, sweet wines are often the ideal choice. A sweet wine like Moscato di Trani or Aglianico Passito is perfect with cassata salentina. For spumone, a semi-dry Spumante would be ideal to complement the multiple layers of flavor.
In conclusion, a dinner in Puglia wouldn’t be complete without one of these typical desserts. Each bite offers a glimpse into the rich culinary tradition of this beautiful region of southern Italy. So, the next time you find yourself in Puglia, be sure to leave room for dessert!
A dinner in Puglia is a true oenological and gastronomic experience. Discovering this region also means discovering its cuisine. Vegetables are grown locally, and dishes are always accompanied by olive oil, pasta, meat, fish, followed by desserts, and always with a good glass of Puglian wine.
