There are cookbooks devoted to the subject of Pugliese cooking so there is no way that I can do this subject justice. But I'm good at smelling frying garlic, feasting with my eyes, sitting down to a proper meal and giving a conglomeration of tastes a go. If Italian cooking is known for anything, it's got to be for the power of creating masterpieces from simple, fresh ingredients: tomatoes, basil, semolina, olive oil. Food rules in Italy which is one of the reasons I love the country so much.
In Bari, the nonnas rule the roost. Winding through the old town, old ladies sat in the morning sunlight rolling sheets of fresh pasta and turning them into orecchiette, ear shaped pasta ubiquitous in the region. Ears lay drying on racks everywhere ready to be bagged and bought:
Il Poeta Contadino, an 'agriturismo' restaurant in Lecce that served all fresh produce, dressed up the ears in a delicious pesto and tomato sauce.
Perhaps more classically Italian was this fresh bruschetta, topped with mushrooms, buffalo mozzarella and tomatoes:
Bari was also home to panificio fiore, a local type of focaccia baked with sundried tomatoes and drizzled with olive oil. It was a lunchtime favourite of the locals but we found some lingering in bread shop one late evening. It looks like pizza but tastes better, if that's possible:
The more obvious choices abounded as well: pizza, gelato, coffee, cured meat. They were made no less good because of their obviousness; but we tried to mix up our carbs and desserts from day-to-day. Some standouts included: coffee and pastries in Polignano a Mare:
Gnocchi with fish in a tomato sauce at La Locanda Porta Picc in Polignano:
And always gelato:
In Lecce, we encountered some food giants. At
Doppiozero (00), an unassuming shop-front adjacent to one of the many ancient city squares, I ordered a Caprese Salad and got this:
Paul ordered a club sandwich and got this:
We stumbled out two hours later, significantly heavier in the stomach and only marginally thinner in the wallet.
Eventually recovering, like two days later, we made our way to a hole-in-the-wall pizza place that seemed to be always crammed to the rafters with pizza lovers.
Il Pizzicotto works in a walk-up, point to the slices you want, wait whilst they get shoved for a quick fire in the pizza oven, pay and find a seat on the street outside. This pizza may have changed my life:
There would be other pizzas, like this one in Bari that was also delectable. But still:
And perhaps my greatest find this Italian trip was the humble granita. Essentially, they're fruit slushies with lots of grainy crushed ice. Incredibly refreshing. To be honest, I'm not sure how i've visited Italy this many times without having one before. I had no less than one per day:
Like I said, I'm not sure how I didn't gain 300 lbs on this trip.