Puglia is the heel of the boot, a long strip of land with enchanting beaches, where the calm and crystalline waters of the Ionian and the intense blue waters of the Adriatic mix. A region rich in scenic wonders such as the Gargano, Gallipoli and the Tremiti islands. Many architectural evidence of ancient civilizations is found there, from the Trulli (symbol of a rural past) to the many castles that embellish the coasts, giving us an historical tale that goes from Magna Grecia up to the Baroque period.


Throughout the region the climate is typically Mediterranean, with hot, dry and breezy summers and mild, rainy winters in the coastal and flat areas.


Always known as ‘poor’ for the simplicity of its ingredients, the Apulian cuisine knows how to satisfy every palate. Three strong points: durum wheat, vegetables and oil, together with meat and fish, give life to original dishes with an unmistakable flavor. One of the pillars of the Apulian tradition is undoubtedly homemade pasta, like orecchiette or cavatelli, seasoned with meat sauce or with classic turnip greens. Among the many specialities of the territory are those that have obtained the Dop, Igp and Igt marks, such as bread from Altamura, Primitivo and Negroamaro wines and extra virgin olive oil.

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