Local dishes

Local dishes

The Apulian cuisine is characterized by the genuineness given to the raw material, both in terms of land products and sea products.

All the ingredients are aimed at enhancing and not altering the basic flavors of the products. In our area you will find seasonal vegetables, from turnip greens to green cabbage, thistle, peppers, aubergines, artichokes, all legumes, from beans to lentils and broad beans, and all sea products. Even if there are some common dishes, the recipes vary from province to province, the typical recipes of the provinces of Bari, Brindisi and Taranto, lying on the sea, are not the same as those practiced in the province of Foggia, more hilly, and of Lecce, more earthy. In particular, Martina Franca is located in the center between the sea of ​​Taranto and the sea of ​​Brindisi. There are many recipes that this cuisine presents, different dishes in relation to the different seasons: in spring and summer, preference is given to vegetables and fish, while in the others legumes predominate, home-made pasta seasoned with various sauces, from alone or combined with vegetables or fish. One of the most typical dishes are the 'Orecchiette with turnip tops', the 'mashed broad beans with chicory', and those that link the area to the Mediterranean, such as the 'Cavatelli with mussels' or the Bari-style baked rice called pure 'Rice, potatoes and mussels'.