Pasticciotto is a casket of short pastry which contains a custard and is baked in the oven. It was Andrea Ascalone, from Salento.

Brasciole or Braciole are simple rolls of beef, characterized by a simple but at the same time rich flavor filling. Braciole are cooked in a

Taralli are a typical Apulian specialty. It can be prepared easily and are perfect as snacks or aperitif, to accompany a glass of wine.

The Orecchiette con le Cime di Rapa (Orecchiette pasta with turnip tops) are one of the most representative dishes of Apulia.

Apulian fried Panzerotti are a delicious street and comfort food typical of the Apulian tradition. Lear how to make authentic Panzerotti.

Bread Baking Babes in December - Taralli Pugliesi