Our region has always been a land of passage and a gateway to other cultures. Long before tourists invaded, Puglia was conquered by the Greeks, Romans, and Ostrogoths. By the Byzantine Empire, Normans, Aragonese, and the French.
Many of their influences are seen today. In our architecture, local dialects (in some places more widely spoken than Italian) and, most significantly, in Puglia’s cuisine.
We are Italy’s biggest producer of olive oil. Around 40% of Italian olive oil comes from Puglia. We are Italy’s 2nd largest wine producing region, known for rich, full bodied reds. And we gave the world burrata…
Our tradition of la cucina povera (“peasant food”) serves up simple but inventive dishes using seasonal, locally produced, fresh and flavorful ingredients. Most dishes use only a few ingredients and very little goes to waste. Humble and frugal, the end result is much more than the sum of its ingredients.
#EatPuglia and enjoy Puglia’s best dishes, streetfood, and regional produce. Buon appetito.
More | Our curated guide to Puglia’s best bars and restaurants.