 |
|
 |
BARI
- TYPICAL PRODUCTS
| Typical
Italian produce
The most typical dish of Bari cooking is "orecchiette"
with tomato sauce or turnip tops. It is a DOC
produce.
The combination of vegetables and pulses is also
very good: e.g., a savoury starter is broad beans
purée with chicories.
Fish such as octopuses and seafood is excellent
as well as lamb and horse meat. In addition, the
vines of Murge, Itria and Terra di Bari produce
over 20 DOC wines.
|
|
|
|
|
(Pane di Altamura)
Altamura, 460 mt |
|
|
|
- Bread from Altamura
Without any doubts it is the best bread
of Apulia.
It is a DOC bread: in fact, it has the certification
which guarantees and preserves its uniqueness
in Europe. You will recognize the real bread
from Altamura from the caption "Pane
Dop di Altamura" and from the biological
blue stamp, bearing the Apulian city coat
of arms, applied directly on the bread or
on its microperforated packaging.
|
|
|
|
|
|
(Lampascioni)
Apulia |
|
|
|
- Lampascioni (cipollotti amari)
Lampascioni, typical of Apulian and Basilicata
cuisine, are a kind of wild onions tasting
bitterish and growing naturally in uncultivated
lands. In fact, you find them by ploughing
the land. You can eat them in oil, in salad
or in omelette.
Unlike usual onions, lampascioni taste more
bitterish and need 4 or 5 years to grow
before being picked. In northern Italy they
are not so well-known even though they were
picked and eaten in the past. Lampascione
was already well-known for its aphrodisiac
powers in the days of the Latin poet Ovidio.
|
|
|
|
|
|
 |
| Beach
hotels |
| the most beautiful beaches
of Italy in the best hotels |
|
|
|
