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Puglia is one of the best places in Italy for fans of delicious food and connoisseurs of good wines. An introduction to the Italian heel is not complete without an understanding of its unique food and wines. The beauty of the region lies not only in the old towns with churches, unique sandy beaches and olive groves, but also in the variety of gastronomy and culinary traditions. We will tell and help you understand and understand the features of traditional cuisine and the national menu. 

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Apulian cuisine has 4 main platforms:
The first is pasta and other products made from wheat flour, one of them is the very popular Taralli (bagels), which are served as an aperitif, or bread from Altamura, prepared according to old recipes, famous for its ability to keep soft and tasty for a long time, focaccia (focaccia) - a flatbread made of dough (a kind of pizza) with a variety of toppings.
The second is vegetables: tomatoes, turnips, legumes, zucchini, peppers, potatoes, spinach, eggplant, cauliflower, fennel.
The third is olive oil.
The fourth is seafood. It offers a huge variety of seafood and fish that are harvested from local seas. 
Puglia also produces the best cheeses in the south. In Puglia, they do not recognize cheese produced in large factories in-line. Cheeses "mozzarella" or "pecorino", which in Puglia are distinguished by the type of milk. Sheep, goat, cow and buffalo milk is used in cheese making. The latter is considered the best raw material - it is from it that the most expensive varieties of cheeses are prepared.
And don't forget the wine...