Its sea and earth flavors are melted together giving life to magic apulian recipes.
The apulian territory is mainly flat and produces a great quantity of wheat, grapes and olives, which play a basic role in the ancient apulian recipes.
There are four "commandments" in this typical italian cuisine: oil, wheat, vegetables and fish.
An extraordinary extra virgin olive oil derives from the coastal areas and the Murgia, thanks to a generous climate.
With its over 50 millions olive trees, Apulia is the first olive producer in the world.
The "Tavoliere delle Puglie" ("Table of Apulias") is characterized by the cultivation of one of the better durum wheats in the world. Thanks to this production we have the great apulian tradition which is related to the homemade semolina pasta - who doesn't know orecchiette? - rigorously handmade, and to the extraordinary flavoured dark bread, just like Pane di Altamura (Altamura's bread), the first european bakery product that received the DOP certification.
Other apulian bakery products are friselle, tarallini, panzerotti, and so on.
Across the region we can find tomatoes, grapes, artichokes, turnip tops, asparagus, peppers and eggplants.
And last but not least, in a region with a coastline of 800 km, of course you have to find fish. Raw octopus, ciambotto, mussles and red mullets.
If that is not enough, we find meat too. The most common meat here is the ovine and swine one, with production of ham, salami, soppressata and capocollo, etc.
Here we find also a great cheese production, like mozzarella, burrata, stracciatella and ricotta.
"Giardino degli Ulivi" offers italian cooking holidays that include accommodation, meals,culinary excursions and many other things.
For further informations, contact us.
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