Puglia

If you’ve even done an aperitivo in Italy, you've likely received the famous crackers which come from here called Taralli, shaped in little loops. One of the other more well known delicacies of the region is the famous burrata and stracciatella.

As mentioned, one of the best and most simple pastas you’ll find here is the orecchiette (little ears) made with cime di rapa, or broccoli rabe - something very particular to this land and not comparable anywhere else! With some of the absolutely stunning EVOO from this zone alongside the cime di rapa, you’ll find one of the most flavorful pastas, which doesn’t need even a dot of cheese sprinkled over the top.

You’ll also find the super light yet savory street food fried panzerotti, or mini-calzones. Typically they’ll be stuffed with mozzarella, tomato sauce and sometimes salami, but they can also be done as a dessert with jam, ricotta or gianduia cream and Montella chestnut compote.

But if I must say, one of my favorites products from this region is the EVOO. The best cultivars: Cellina di Nardò - excellent for vegetables; the Leccina - good for cooking; the very common Coratina - spicy EVOO for robust meat dishes; Nocciara with a high production and yield, very present in the provinces of Taranto and Brindisi; the Ogliarolla with a delicate flavor with a hint of almond; and Piccoline - with a very delicate taste. Overall, they give spicy, fruity yet soft flavors of grass and artichoke. You really can’t go wrong.