Puglia is a stunning region in the south of Italy known for its picturesque landscapes and charming towns. But one of our travel clients’ favorite things is the incredible Puglia food. Whether you dine at the region’s best restaurants or visit the grocery stores, you’ll find loads of good food. We’re talking typical dishes made with local, fresh seafood, a variety of cheese, some foraged ingredients like wild chicory, and even the region’s renowned Slow Food ingredients like the Carpino Fava Beans, the Acquaviva Red Onion, or Polignano Carrots.
I was first introduced to the cuisine of Puglia as a child, eating troccoli (a kind of thick spaghetti) with my Italian grandfather. When visiting family in Puglia for the first time, I learned even more about this pasta dish — a classic Puglia food. My aunt showed me the bronze “troccolaturo,” or troccoli pasta cutter, that had been in our family for generations. She also showed me a sauce recipe, now on fraying yellow paper, that my great-grandmother wrote. These kitchen utensils, recipes, and traditions are passed down lovingly from generation to generation.
Over time, I, too, found myself drawn to the Pugliese kitchen. Even though it may still be primarily written on paper in Nonna’s cupboard, it’s no secret what makes Pugliese food special. From handmade pasta to unique pastries and flavorful local cheeses, Puglian cuisine is a marriage of fresh, simple ingredients and time-honored recipes.
As someone who lived in Italy for over a decade and now works as a travel planner who curates itineraries to Italy, I can attest that our clients love the Puglia region and Puglia food. Whether wandering the narrow streets of Bari, exploring the seaside towns of Salento, or visiting the iconic trulli houses of Alberobello, you’ll also encounter food that captures the essence of the people, city, and region.
11 Traditional Puglia Food Dishes
Before we dive into the 11 Puglia food dishes, let’s get oriented. Located in southern Italy, Puglia is a treasure trove of culinary delights deeply rooted in its “cucina povera” tradition. This approach to cooking emphasizes simplicity, using fresh, local ingredients to create dishes bursting with flavor.
Puglia is famed for its fresh fish, sourced directly from the Adriatic Sea, and for its more unusual specialty, horse meat, which is often found in traditional Pugliese cuisine.
The landscape of Puglia is dotted with ancient olive groves, which produce some of Italy’s finest olive oil, a staple in the local cuisine. The area is also known for its dairy products, including burrata and caciocavallo cheeses, which are integral to many typical Puglian dishes. The local cuisine stands apart from the flavors of Northern Italy, with more seafood, fresh vegetables, and loads of olive oil.
When visiting Puglia, you must try these eleven traditional foods, each offering a delicious taste of its local culture and history. A few beloved ones include Bombette di Alberobello pork rolls, the fried pastries known as Cartellate, and the delightful Focaccia Barese.
Focaccia Barese
Focaccia Barese is a traditional Italian flatbread from the Bari area of Puglia that is believed to be a variation of Pane di Altamura (below). It stands out among other types of focaccia bread due to its ingredients and preparation methods, which give it a unique flavor and texture. Focaccia Barese is usually made with a few different kinds of flour and a particular ingredient, potato, which provides its extra springy texture.
It’s often topped with tomato, black olives, tomato sauce, or onions and always with a heavy dose of extra virgin olive oil. Some variations may even include cheese. It can be served almost any time, from a light lunch to an afternoon snack for kids after school or enjoyed by adults with an aperitivo.
Pane di Altamura
Altamura, a town in central Puglia, is renowned for its bread. Made from durum wheat flour, salt, and water, this large, round loaf has a thick crust and a soft crumb interior.
It’s also one of only nine breads in Italy that have the special DOP status. DOP stands for “Denominazione di Origine Protetta,” which translates to “Protected Designation of Origin” in English. This label recognizes and protects food products produced, processed, and prepared in a specific geographic region using traditional methods.
To retain its DOP status, Altamura bread must be made in Altamura, using lievito madre (a sourdough starter), with a crust of at least 3mm thick. The thickness of its crust allows it to last longer than traditional bread, which is why it’s been a favorite of travelers since Roman times.
Orecchiette
If your timing is right, you may be lucky to come across the “nonne” or Italian grandmothers hand-making orecchiette pasta in Bari’s Old Town at the Strada delle Orecchiette.
The word orecchiette translates to “little ears” because of its unique shape. Being round and concave, it’s perfect for holding sauce, making it a favorite all around Italy. This pasta is made with water and semolina wheat flour and can be dried or cooked fresh.
Don’t miss, the classic Pugliese dish, orecchiette con cime di rapa, or orecchiette with broccoli rabe. This plate combines chewy pasta with tender, slightly bitter broccoli rabe greens flavored with anchovy and peperoncino. While you can find this dish elsewhere in Italy, it’s special when enjoyed in Puglia. If you visit in summer, you might even find the sauce jarred, and if you do, don’t forget to buy fresh orecchiette pasta from the none to take home!
Troccoli
Troccoli is another type of traditional Italian pasta hailing from northern Puglia. Much like pici in Tuscany, this is a thick spaghetti-like pasta. However, where pici is hand rolled, troccoli are made using a grooved rolling pin (called a troccolaturo or troccolo) that cuts the dough into thick strips about a quarter of an inch thick.
The rolling pin shape determines whether the troccoli are squared or oval, as the grooves can be flat or pointy. Troccoli pasta is made with water and flour, although some recipes include egg. It’s often sauced with a traditional sugo di pomodoro, or tomato sauce. If you encounter this pasta in a restaurant, you’ll likely find the sauce is a family recipe, as troccoli is a staple in Pugliese homes.
Cartellate
Cartellate are rose-shaped, fried pastries that were traditionally made at Christmas time but are now served year-round.
This iconic Puglia food is made from strips of dough cut with a zig-zag cutter, then twisted into delicate rounds and fried. They are then drizzled with honey or vincotto (grape must) and often topped with sprinkles or nuts.
I like them best with vincotto or a glass of vin brulè at Christmas time. If you fall in love with these treats, consider this: They are fried until crispy, and carpellate lasts a long time, making them easy to transport home for a sweet treat on your return.
Bombette di Alberobello
In the picturesque town of Alberobello, famous for its Trulli houses, you’ll find bombette, or small pork rolls stuffed with caciocavallo cheese, salami, and herbs. Known as bombette Pugliese or bombette di Alberobello, these pork rolls are then roasted on skewers, resulting in a crispy yet juicy treat.
They’re local to the Alberobello area, so if you pass a food truck or butcher shop selling them, try them. While treats are often considered sweet, these are genuinely savory treats worth eating. Plus, this is a two-birds-one-stone situation, as you also get to try the local caciocavallo cheese, so this dish combines two classic Pugliese foods in one delightful bite.
Pasticciotto
Pasticciotto is Puglia’s take on the cream-filled pastry, common in Italy and Europe. This version is made from layers of shortcrust dough and has a thick vanilla-tinged custard inside. Originating from Galatina, not far from Lecce, these treats date back to the 18th century, and as a testament to their deliciousness, they have lasted the test of time.
Since the 18th century, their popularity has only grown. While they used to be a strict breakfast-only pastry, nowadays, many people eat them as snacks at any time. For the best flavor combination, try them hot out of the oven while drinking an espresso. The bitter-and-sweet combo is truly divine.
Panzerotti
Panzerotti are fried mini calzones traditionally stuffed with tomato and mozzarella. They’re deliciously hot when the mozzarella is stretchy and stringy in every bite. While they can be baked, the fried version is far superior in flavor and texture. You can find these in some restaurants as street food, all over Puglia, or even on the menu as an appetizer. I like them as an aperitivo, wrapped in a napkin, with a cold beer and a seaside view.
Pugliese Cheese
When it comes to typical Puglia food, we’d be remiss, not to mention all the fabulous local cheeses. Puglia is known for its cheeses, particularly caciocavallo, which is famous for its shape—a kind of figure eight hanging from a string. It has a mild flavor (unless aged) and is delicious as a snack or grilled. “Grilled” or heated caciocavallo is a delicacy worth trying, especially the variety made from the milk of rare Podolic cows on the Gargano peninsula.
Puglia is also the birthplace of burrata, a creamy delight found on menus worldwide, but nothing compares to tasting it in its homeland. Burrata is a fresh Italian cheese made from cow’s milk, known for its creamy and delicate texture. It looks like a ball of mozzarella cheese on the outside, but when cut open, the inside reveals a soft, buttery mixture of stracciatella (shredded mozzarella) and cream. This gives it a rich, milky flavor and a very soft consistency.
Burrata is often served fresh, at room temperature, and pairs wonderfully with salads, fresh tomatoes, olive oil, crusty bread, or prosciutto. It’s a decadent, melt-in-your-mouth local food not to be missed.
Taralli
Taralli is an Italian snack cracker that is very popular in Puglia. They are usually small, round, or oval-shaped rings and can be savory or slightly sweet. Because of their crunchy texture, some people compare them to a cross between a pretzel and a cracker, but they are more flavorful than both!
Savory taralli are usually flavored with ingredients like fennel seeds, red pepper, or extra virgin olive oil, while sweet versions can include a light glaze or sweet wine added to the dough. They’re often enjoyed as an appetizer or snack, paired with wine, cheese, olives, or meats. They’re also cooked twice, first boiled, then baked, which gives them their unique airy and crunchy texture.
A larger version of taralli is called scaldatelli. These are popular in the towns near Bari and are often flavored with fennel seeds. They’re usually eaten with beer as a kind of aperitivo after work. These crunchy delights make excellent souvenirs, especially when packaged for long-lasting freshness.
Tiella Barese
Tiella Barese is one of those dishes that every Bari family prepares in their own unique way. However, the original recipe has its roots in the peasant tradition as a quick way to feed the family after a day of work in the fields. Family members, especially women, would gather fresh or leftover vegetables and cook them in a pan with rice and potatoes. The pan, called a “tiella,” is how the dish ultimately got its name.
Over time, this dish spread from the countryside to coastal areas, where maritime culture and Spanish influence introduced mussels and other seafood, which are still critical ingredients in versions made in Bari and Taranto. While similar to Spanish paella, tiella has a distinct seasoning and relies on local ingredients, from prawns to octopus to sea urchins. Although it originated in Bari as a peasant food, tiella is prepared throughout Puglia and found in restaurants throughout the region.
Bonus! Caffè Leccese
Unlike many spots serving coffee in Italy, where iced coffee is rare if not frowned upon, Puglia embraces it with its own Caffè Leccese. This drink is made with almond syrup, espresso, and ice. The result is a sweet, nutty, slightly woody, and floral drink that is refreshing and revitalizing on a hot day.
You can find it all over Puglia, and the great thing about being in Puglia is you can feel free to order it, even if it’s not on the menu.
Frequently Asked Questions
Puglia, known for its rich culinary heritage, offers a variety of must-try dishes:
- Orecchiette con Cime di Rapa: Ear-shaped pasta served with broccoli rabe, anchovies, and garlic.
- Focaccia Barese: A type of flatbread made with tomatoes, olives, and oregano, typical of Bari.
- Tiella: A baked dish made with rice, potatoes, mussels, and other ingredients resembling a Spanish paella.
- Bombette Pugliesi: Pork rolls filled with cheese and spices, cooked on a spit and popular in the Itria Valley.
- Pasticciotto: A sweet pastry with custard, often enjoyed as a breakfast treat or dessert.
Puglia's cuisine stands out in Italy for several reasons:
- Olive Oil Production: Puglia is one of the largest producers of olive oil in Italy. This high-quality oil is a staple in local cooking, characterized by its freshness and richness.
- Abundance of Vegetables: Puglia's fertile land produces a variety of vegetables that are prominent in the regional diet, including artichokes, tomatoes, and fennel.
- Seafood Influence: Puglia is a coastal region with a rich tradition of seafood dishes, with simple yet flavorful preparations that highlight the freshness of the catch.
- Farm to Table: The emphasis on locally sourced and seasonal ingredients reflects the region's farm-to-table ethos, making the cuisine deeply rooted in its natural landscape and seasonal cycles.
Puglia hosts several food festivals that celebrate its culinary traditions, ideal for food lovers who wish to dive deeper into the local culture:
- Sagra del Pesce in Bari: Celebrates seafood with grilled fish and risotto dishes.
- Festa di San Martino in Martina Franca: Where wine and local specialties like grilled meats and cheeses are enjoyed.
- La Sagra del Carciofo (Artichoke Festival) in Cerignola: Features dishes centered around artichokes, a staple vegetable in the region.
- Corteo Storico and Festa Patronale in Gallipoli: This event includes a historical parade followed by tastings of local dishes and wines.
5 Best Restaurants in Puglia to Eat Traditional Cuisine
Now that you know some of the best Puglia food, you may want to learn about where to stay in Puglia and the best restaurants in Puglia to try traditional food! From spots for seafood to our go-to pastry shop for pasticcioto and where local cheeses are made by hand, we have 5 must-visit spots for you across the Puglia region. These five places combine restaurants, a creamery, a winery, and a pastry shop, offering unique experiences beyond your standard restaurants.
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Photo Credit: Orecchiette with swiss chard and cherry tomatoes By Nataša Mandić; Burrata salad By Vera Lair; Southern Italy Street Food. By Branislava Zivic Zrnic;
