{"id":32472,"date":"2022-09-26T08:28:00","date_gmt":"2022-09-26T15:28:00","guid":{"rendered":"https:\/\/travelingboy.com\/travel\/?p=32472"},"modified":"2022-09-28T15:41:34","modified_gmt":"2022-09-28T22:41:34","slug":"savoring-puglia-a-quartet-of-signature-dishes-from-la-cucina-povera","status":"publish","type":"post","link":"https:\/\/travelingboy.com\/travel\/savoring-puglia-a-quartet-of-signature-dishes-from-la-cucina-povera\/","title":{"rendered":"Savoring Puglia: A Quartet of Signature Dishes from La Cucina Povera"},"content":{"rendered":"\n
Article and Photographs by Tom Weber<\/h5>\n\n\n\n

In the southeastern reaches of the Bel Paese, where the Adriatic and Ionian seas embrace, lies the country\u2019s breadbasket, Puglia. The pace is relaxed, life takes a breather and family and friends regularly gather around la tavola<\/em>. Its heart and soul are nourished by la cucina povera<\/em> (kitchen of the poor), the quintessential Mediterranean diet, which comes straight out of the zero-kilometer, terracotta-colored soil and the nearby bluest-of-blue seas and right onto your plate and into your glass. <\/p>\n\n\n\n

Applauded for its superlative wines and extra virgin olive oil, its Greek and Baroque architecture and its long, hot summers and mild winters, Puglia, where the Second Punic War was waged, is the less hectic, unpolished alternative to its more crowded and trendier postal codes up in northern Italy. Plus, the food is so genuine and tempting that you won\u2019t be able to resist. Here\u2019s a quartet of must-taste dishes when visiting this ascendant region of Italy.<\/p>\n\n\n\n

Bombette: Little Explosions of Flavor on the Grill<\/h2>\n\n\n\n
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Bombette<\/figcaption><\/figure><\/div>\n\n\n\n
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One of the small cities around Puglia designated as a borghi pi\u00f9 belli d\u2019Italia <\/em>(prettiest towns of Italy), Cisternino, sitting atop a hill overlooking the Valle d\u2019Itria, is a well-manicured municipality with a camera-ready historic center full of white tablecloth restaurants. But, its true epicurean fame is found inside its bracerie<\/em> (butcher shops), that grill your meat selections right on the premises and serve it all up, along with french fries, large salads and veggie skewers, on long wooden tables with bench seating. Go ahead and order a juicy steak, or some sausage rounds filled with fennel, but do not overlook the bombette<\/em> (little bombs), the quintessential street food of Puglia that explode with flavor. They\u2019re thinly sliced and rolled cuts of capocollo (pork loin) stuffed with herbs and caciocavallo cheese and wrapped with a slice of pancetta, then skewered together and cooked over a wood-fired grill. These little morsels are best enjoyed with a robust Primitivo of Manduria.<\/p>\n\n\n\n

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Pane di Altamura: An Ancient Bread Redefines the Bruschetta<\/h2>\n\n\n\n

Salt-of-the-earth Puglia boasts the very first European bread that came out of the oven with the designation of PDO \u2014 Protected Designation of Origin. And that distinction goes to the artisan bakeries of Altamura, a city that straddles the regional border with Basilicata. <\/p>\n\n\n\n

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Shaped either like a priest\u2019s hat or a long rustic knot, this bread is quite possibly the world\u2019s greatest. But, don\u2019t take my word for it, take Homer\u2019s, the Latin poet, who wrote back in 37 BC, \u201cAltamura bread, by far the best bread to be had…\u201d Today\u2019s Altamura, honey colored and crunchy on the outside, fluffy on the inside, is the absolute best foundation for a classic bruschetta. Toast a thick slice, rub with a garlic clove, drizzle with extra virgin olive oil, add a dash of sea salt and top with diced cherry tomatoes and basil leaves or oregano. Enjoy it until your heart\u2019s content with a ros\u00e8 of Nero di Troia.<\/p>\n\n\n\n

Pur\u00e8 di Fave e Cicoria: Sweat-of-the-Brow Goodness<\/h2>\n\n\n\n

Sometimes the humblest of dishes are the best, and no plate embodies Puglia more than the marriage of the sweetness of pur\u00e9ed chickpeas with the bitterness of just-picked wild chicory. If you singled out one dish that\u2019s a testament to la cucina povera, it would be this. No one city, town or hamlet can claim this dish as its own. It belongs to the Pugliese, each and everyone of them. From the high streets to farmer\u2019s fields, a good, wholesome, sweat-of-the-brow plate of pur\u00e8 di fave e cicoria<\/em> is just the ticket. Add in some prized, caramelized red onions from Acquaviva delle Fonti and a slice or two of artisan bread and you\u2019re headed for heaven. You can\u2019t go wrong pairing this simple dish with a young red or novello<\/em> (new) wine.<\/p>\n\n\n\n

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Tiella Barese: Rice, Potatoes and Mussels fit for a King<\/h2>\n\n\n\n

Bari, the capital of Puglia, lays claim to this recipe, but no matter where you roam on the stiletto heel, every other city or town says their m\u00e9lange of alternating layers of potatoes, mussels, rice, halved cherry tomatoes and pecorino cheese, with optional and controversial sliced zucchini and other ingredients, cooked in a tiella<\/em>, a deep earthenware dish, in a wood-fired oven, is the absolute best. Don\u2019t argue, just eat. Despite varying culinary bravado, tiella barese <\/em>might simply be a variation on the paella, left behind by the Spaniards who ruled Puglia for some 200 years during the reign of the Kingdom of Naples. Pair this land-and-sea casserole with Baca Rara, a Bombino Bianco-Chardonnay blend from the Castel del Monte area.<\/p>\n\n\n\n

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Come to Puglia and savor la cucina povera; you\u2019ll be richer for the experience. <\/p>\n","protected":false},"excerpt":{"rendered":"

In the southeastern reaches of the Bel Paese, where the Adriatic and Ionian seas embrace, lies the country\u2019s breadbasket, Puglia. The pace is relaxed, life takes a breather and family and friends regularly gather around la tavola. Its heart and soul are nourished by la cucina povera (kitchen of the poor), the quintessential Mediterranean diet, which comes straight out of the zero-kilometer, terracotta-colored soil and the nearby bluest-of-blue seas and right onto your plate and into your glass. <\/p>\n","protected":false},"author":6,"featured_media":32498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[6848,6851,6850,2118,6849,6852,2192,6853,6854],"class_list":["post-32472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world-travel","tag-bombette","tag-bruschetta","tag-cisternino","tag-home_page","tag-la-cucina-povera","tag-pane-di-altamura","tag-puglia","tag-pure-di-fave","tag-tiella-barese"],"yoast_head":"\nSavoring Puglia: A Quartet of Signature Dishes from La Cucina Povera - Traveling Archive<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelingboy.com\/travel\/savoring-puglia-a-quartet-of-signature-dishes-from-la-cucina-povera\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Savoring Puglia: A Quartet of Signature Dishes from La Cucina Povera - Traveling Archive\" \/>\n<meta property=\"og:description\" content=\"In the southeastern reaches of the Bel Paese, where the Adriatic and Ionian seas embrace, lies the country\u2019s breadbasket, Puglia. 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