T
he Bari's cuisine, one of Italy's most traditional and noteworthy is based on three typical agricultural products found within the surrounding Puglia/Apulia region, namely wheat, olive oil and wine. Bari Italy cuisine is also enriched by the wide variety of fruit and vegetables produced locally. Local flour is used in homemade bread and pasta production including, most notably, the famous orecchiette hat-shaped pasta, recchietelle or strascinate, chiancarelle (orecchiette of different sizes) and cavatelli.
Homemade dough is also used for baked calzoni stuffed with onions, anchovies, capers and olives; fried panzerotti with mozzarella, simple focaccia alla barese with tomatoes, little savoury taralli, friselle and sgagliozzi, fried slices of polenta all make up the Bari culinary reportoire.
Olive oil and garlic are widely in use. Vegetable minestrone, chick peas, broad beans, chickory, celery and fennel are also often served as first courses or side dishes. Meat dishes include lamb, pork and often horse meat, considered something of a local delicacy.
Bari, being the capital of an important fishing region, offers a range of fresh fish and seafood, often eaten raw. Octopus, sea urchins and mussels feature heavily. Indeed, perhaps Bari's most famous dish is the oven-baked Riso, patate e cozze (Rice, Potatoes and Mussels)
Bari and its province, not to mention the Puglia/Apulia region has a range of notable wines including Primitivo, Castel del Monte and Moscato di Trani amongst them.
he Bari's cuisine, one of Italy's most traditional and noteworthy is based on three typical agricultural products found within the surrounding Puglia/Apulia region, namely wheat, olive oil and wine. Bari Italy cuisine is also enriched by the wide variety of fruit and vegetables produced locally. Local flour is used in homemade bread and pasta production including, most notably, the famous orecchiette hat-shaped pasta, recchietelle or strascinate, chiancarelle (orecchiette of different sizes) and cavatelli.Homemade dough is also used for baked calzoni stuffed with onions, anchovies, capers and olives; fried panzerotti with mozzarella, simple focaccia alla barese with tomatoes, little savoury taralli, friselle and sgagliozzi, fried slices of polenta all make up the Bari culinary reportoire.
Olive oil and garlic are widely in use. Vegetable minestrone, chick peas, broad beans, chickory, celery and fennel are also often served as first courses or side dishes. Meat dishes include lamb, pork and often horse meat, considered something of a local delicacy.
Bari, being the capital of an important fishing region, offers a range of fresh fish and seafood, often eaten raw. Octopus, sea urchins and mussels feature heavily. Indeed, perhaps Bari's most famous dish is the oven-baked Riso, patate e cozze (Rice, Potatoes and Mussels)
Bari and its province, not to mention the Puglia/Apulia region has a range of notable wines including Primitivo, Castel del Monte and Moscato di Trani amongst them.
