Regional Italian Home Cooking:
northern portion of Apulia uses copious amounts of garlic and onion. The
region is known for its dried pasta made from durum wheat flour.
Fresh vegetables include tomatoes, zucchini,
broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel,
Belgian endive, as well as legumes such as chickpeas, lentils and beans.
Apulia is the largest producer of olive oil in Italy.
The closeness to the sea brings fish and seafood to
the table, especially oysters, and mussels. Goat and lamb are seen on the
table here occasionally.
List of dishes unique to Apulia