Enogastronomy

Puglia is considered the orchard of italy and produces the majority of olive oil in all of europe.
being so rich in natural products has always been the top priority for the people the quality of produce.
We can divide the main food in several categories:

Olive Oil
Is the gold of puglia, it differs from area to area also according to altituted and soil but one thing is the same: always hand picked and cold pressed the same day.
in the areas there are many masserias and olive mill that do olive oil tasting and we can give you tips of which are the best.

Wine
The main wines of puglia are:
Primitivo a rich full bodied wine from Manduria area
Negroamaro a more round fruity red wine from Lecce - Brindisi area
Aglianico a firm full bodied wine from Matera area
Castel del Monte a firm full bodied red from Nosth of Bari
Rosè in Puglia the first rosè in italy was born and we are not talking about light fruity watery wine but rich full bodied wine great for our fish
White many grapes are used for our whites:Malvasia, Fiano and Greco, are the main ones and make dry rich wines
Visits to our many wineyards are easily organized by the Masserias

Meat and Cheese
The network of masseries still oldthe tradition of using only natural food from the soil and not chemicals that is the secret what the animal eats. from there descends all our marvellous products:
lamb from the murgia Hills
Beef Podolica from the Hills surrounding Alberobello
Wild Pigs and Boars that eat only chessnuts and carobs
Salami many local produce such as the capocollo from Martina Franca, Sausage grosselly chopped, Pancetta affumicata
Cheese the most famous is Burrata a kind of Mozzarella with cream inside, then there are many kinds of ricotta of goat and cows and smoked scamorza, also cacioricotta a salty slightly aged ricotta for grating on pasta, and Buffallo mozzarella

Fish
The fishing ports are many and they catch a wide variety such as: red and yellow tail tuna, violet shrimps, scampi, local lobsters,snapper and black bass, also seafood such as mussels,venus clams, sea urchins

Bread
The Altamura bread was baked once a week so it was made to last soft for that long with