Visiting Puglia also means tasting the good local food. Panzerotti, focaccia, raw fish and taralli are just some of the delicacies of Puglia's street food: but what are they all?
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Focaccia bread
It certainly needs no introduction: his majesty the focaccia barese is known throughout the world. Its extreme goodness is made with few ingredients: durum wheat semolina, water, potatoes, salt, oil, lots of good tomatoes, oregano and olives for seasoning. Its preparation, however, is not as simple as you might think. This depends on several factors: first of all the fact that the focaccia is not only from Bari, but different versions are prepared throughout Puglia, while secondly that to make a low, oiled and crunchy one is not something for everyone.
When we talk about street food in Puglia, however, we can only think of the warm quarter of focaccia, to be enjoyed bite after bite, perhaps sitting on the seashore.
panzerotto
A must-have on our list of Apulian street food is the panzerotto. These half-moons, filled with mozzarella and tomato (and more) are so versatile that they can be a perfect lunch, dinner or snack.
The ingredients that make the magic of its preparation are: durum wheat semolina, water, yeast, salt and extra virgin olive oil.
There are two schools of taste for its filling: that of the purists, who prefer it only with tomato and mozzarella, and that of the alternatives, who eat it with all sorts of ingredients (turnips are the most popular).
Knowing how to prepare a good Apulian panzerotto is not enough: to enjoy it you need to follow a real protocol to avoid getting burned by the boiling filling: hands away from the torso, which must be inclined at 45 degrees with legs apart.
Don't be fooled: the Apulian panzerotto should only be enjoyed fried, the baked one is a poor imitation of the original.
Octopus sandwich
The octopus sandwich is a gastronomic tradition that was born years ago in the towns along the coast of Puglia and that has only recently spread to northern Italy thanks to a well-known street food chain in Puglia.
A typical street food of the feast of San Nicola, the octopus sandwich has gourmet versions from Milan onwards.
In Bari (but not only), the splashing of freshly caught octopus is a real tourist attraction.
Raw fish
When we talk about raw fish we are not referring to sea bream or sea bass to be eaten without cooking, but to exquisite raw mussels, “nature” octopus and exquisite sea urchins. There is no recommendation for these meals, only that of enjoying everything with an ice-cold beer.
Popizze & Sgagliozze
Although less known than focaccia and panzerotti, popizze and sgagliozze are two other legendary meals of Apulian street food. If the first are made of dough made of flour, yeast, water and salt, sgagliozze are nothing more than diamonds of fried polenta.
Try it (or rather, fry it) to believe it!
Bombette & Gnumareddi
In Valle d'Itria, however, the typical traditional dishes involve meat cooked on the stove, that is, meat cooked on the grill. If initially it was the customers who asked for what they bought to be cooked, over the years it has become a proposal much appreciated by visitors and tourists. Among these peculiarities, bombette are a must. To these is added another great classic: gnumareddi, roasted livers with an appetizing flavor.
Puff pastry pizza
Moving to the Foggia area, instead, you can be won over by the rustic pizza. This pizza from Ischitella, prepared with puff pastry, starts with a dough to be seasoned with salt, oil and wild sweet fennel flowers. Before being enjoyed, all the ingredients are rolled up like a spiral.
Among the Foodstuffs of the Puglia Region, the pizza sfoglia is a product born from the need to make a tasty dish starting from what is already present at home.
Lecce country house
A bit of an exception to the Apulian gastronomic panorama, the rustico leccese is made up of two discs of puff pastry that close around a filling of mozzarella, tomato and béchamel.
Perfect as a snack, this delicacy is eaten by kids during the mid-day school break. Also popular with more complex recipes, to taste the real rustic Lecce you will have to start from the basics. Pasticciotto
Another typical street dessert is the Pasticciotto. Born in Galatina from the famous Ascalone pastry shop, this delicacy is prepared using shortcrust pastry and custard. Although today the pasticciotto can be purchased everywhere, the only true essence of this dessert is only where it all began: in Galatina.
Dryers
Last but not least, the Apulian tarallo. A union of all Apulian cuisine, this product is sweet or salty and is served before to while away the wait before the main meal.
From supermarkets to bakeries, you can choose between some traditional versions and some more exotic ones (how can you not try the anchovy taralli?). The attention of the Fiore di Puglia company also allows you to try this marvel even for those who are gluten intolerant thanks to the celiac version. Any better products to take home to remember Puglia (and to satiate yourself with taste)?
Article published on May 30, 2022 - 08:04 pm
