Apulian Cuisine

A beloved pastry from Lecce in Puglia. A small, oval pie made with a lard-based shortcrust (pasta frolla) and filled with a dense, lemon-scented pastry cream.

A thick, incredibly soft and airy flatbread from Bari, characterized by boiled potatoes mixed into the dough, topped simply with cherry tomatoes and olives.

Fried pizza pockets from Puglia. Soft, yeasted dough stuffed with a classic filling of crushed tomatoes, mozzarella, and oregano, sealed and deep-fried.

Crispy, savory ring-shaped crackers from Puglia. Made with olive oil and white wine, and often flavored with fennel seeds, they are dangerously addictive.

A soft, olive-oil rich focaccia bread that is sliced through the middle and stuffed like a giant sandwich with cured meats, cheeses, and greens.