Come on, this weekend, let’s treat ourselves to a little dolce vita… or rather, buona vita, as they say here in southern Italy. The sun will shine in your kitchen as you recreate a few classic dishes from the Apulia region. These recipes are simple to prepare and each tells a small story of the region’s traditions. Here are five recipes you absolutely must try, which I hope will transport you straight to the sun-drenched streets of Apulia.
Focaccia Barese
Focaccia, with its tomatoes and local olive oil, is one of the simple yet delicious wonders of the region. The recipe is easy, but the taste… a real delight!
When I arrived in Apulia, I was lucky enough to taste the famous Focaccia Barese still warm, and I’ll never forget the scent of fresh bread mingling with the smells of the market stalls. Perfect for breakfast or shared as an appetizer with friends.
Simplified recipe: Mix wheat flour (type 00), water, salt, yeast, and olive oil. Let the dough rise (about 1 hour at room temperature, until it doubles in size), then shape it, top with tomatoes, herbs, and olives, and bake at 200°C (400°F) until golden (about 20–25 minutes).
Where to try it: In Bari, Panificio Fiore is the ideal place for a soft, fluffy focaccia.
Polpo alla Pignatta
My first dish upon arriving in Apulia, in San Foca, by the sea. The octopus is cooked in a terracotta pot with tomatoes, garlic, and a little white wine. A dish that tells the story of Apulian fishermen, where the sea is ever-present.
Simplified recipe: Sauté garlic and tomatoes in olive oil, add the octopus, a splash of white wine, salt, and simmer (about 45 minutes to 1 hour) until the octopus is tender (but not overcooked to avoid a rubbery texture).
Where to try it: I recommend Sfizi di Mare, in San Foca (Salento), simple but delicious.
Tiella
Tiella is a typical dish from Trani and the coastal towns of northern Apulia, particularly popular in the Itria Valley. It’s a combination of rice, potatoes, and mussels, sometimes with vegetables or meat, perfectly representing the simplicity of fishermen’s recipes, where everything is slowly cooked in a large pot.
Simplified recipe: Layer sliced (pre-cooked) potatoes, rice, mussels, and tomatoes in a pot. Drizzle with olive oil and white wine, then cook slowly until tender (45 minutes to 1 hour at 180°C / 350°F).
Where to try it: In Trani, Ristorante Il Vicoletto serves a homemade tiella that is simply irresistible.
Polpette al Sugo
Polpette (meatballs) are a classic family dish in Apulia. Slow-cooked in a homemade tomato sauce, they are a true delight. This dish reminds me of convivial moments when everyone gathers around the table to share a good meal, as is often the case in southern Italy.
Simplified recipe: Mix ground meat, soaked bread, eggs, and herbs, then form meatballs. Brown them in a pan (about 5–7 minutes per side) and simmer in homemade tomato sauce for 30–45 minutes so they absorb the sauce and become tender.
Where to try it: In Lecce, Trattoria Le Zie prepares polpette al sugo just like at home.
Pasticciotto
Ah, the pasticciotto, a small pastry filled with custard, a must for breakfast in Apulia. A bite of happiness that reminds me of my first morning in Lecce, enjoying this delicious pastry warm, alongside a cappuccino—the kind only Italians know how to make perfectly.
Simplified recipe: Prepare shortcrust pastry, fill with custard, close, and bake until golden (about 20–25 minutes at 180°C / 350°F).
Where to try it: In Lecce, Caffè Alvino is the place to enjoy a pasticciotto with coffee.
These dishes, simple yet full of flavor, reflect the buona vita of Apulia. By preparing them at home, you immerse yourself in the history and traditions of this beautiful southern Italian region. So, get cooking and enjoy these moments of sharing and indulgence!
