Apulia is considered Italy’s flattest region. In northern Apulia, you will find the large, yellowing plain of wheat called the Tavoliere. The rocky Gargano peninsula and Tremiti archipelago dominate the northern coast. The southern coastline leads to the peninsula of Salento, the “Maldives of Italy”, dividing the Adriatic from the Ionian Sea. The Apulian plains are basically one agricultural field. Grains, olives and all types of fruits and vegetables are grown here. Bella di Daunia DOP olive is the perfect match with taralli: the crisp, ring shaped crackers originally eaten by sheepherders. The same sheepherders and farmers who generally constructed as temporary field shelters and storehouses or as permanent dwellings the Trulli, traditional Apulian dry stone huts with a conical roof. The small town of Alberobello and its Trulli are inscribed in the UNESCO World Heritage List. The traditional pasta dishes are primarily made at home. Orecchiette are probably the most well known type of Apulian pasta and are served with broccoli rape, according to the sublime recipe of the “Orecchiette con le cime di rapa”. For a long period, sheep were the only animals raised on the Tavoliere plain. Cheese production is very common and along with mozzarella, Burrata di Andria is a must-taste. Creamy slices of mozzarella within a mozzarella! You won’t resist to eat and wear it! Chiudi