Sweet or salty, the products coming from the province of Bari are linked to very ancient traditions. In fact, in some cases, such as the preparation of the octopus, a sort of ceremonial with very specific rules is foreseen.
The Acquaviva onion stands out for its color intense, due to its sweetness and its typically flattened shape. Instead, the 'Cime di Bitonto ' are olives from whose juice an oil with a delicate and fruity flavor is born.
Made with durum wheat that is grown in the Murgia area , the bread of Altamura is characterized by the ability to preserve its taste despite the passage of time, which is why the Apulian peasants and shepherds have considered it the main source of sustenance during the long periods spent away from approx. you know. ⠀
The octopus is also of crucial importance. Tradition dictates that it must simmer and that once cooking is complete, it must rest further in its still hot broth. Although the recipe for the 'Luciana-style octopus ' is of Neapolitan origin, in the Apulian cuisine there is the variant
of the 'in pignata ' octopus, an earthenware container where the octopus is accompanied by potatoes and tomato sauce. ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀
Few cherries can boast of being awarded as the best in Italy due to their texture and shine. For this reason, those of Turi are defined as the red gold of Puglia. ⠀ ⠀ ⠀ ⠀
We conclude our tour in the Bari area by mentioning the 'tit of the nun ': icing sugar, fresh cream and a lemon peel are some of the ingredients of these pastries produced in Altamura.