Puglia
Learn about Puglia’s orecchiette, cime di rapa, burnt-wheat pasta and vegetable-led southern Italian cooking.
How pasta tastes in Puglia.
Puglia’s pasta culture is grounded in durum wheat, hand-shaped forms and vegetables that thrive in the south. Orecchiette is the region’s clearest symbol.
Greens, tomatoes, breadcrumbs, legumes and olive oil appear with a directness that suits the sturdy pasta.
Orecchiette
Cavatelli
Strascinati
Cime di rapa
Durum wheat
Olive oil
Tomatoes
Breadcrumbs
Orecchiette alle cime di rapa
Ciceri e tria
Spaghetti all’assassina
Recipes from Puglia.
Each recipe keeps traditional ingredients and practical substitutions clearly separated.
↗Orecchiette alle Cime di Rapa
Orecchiette, broccoli rabe, anchovy, garlic and chilli create a Puglian bowl built on bitterness rather than sweetness.
↗Spaghetti all’Assassina
Spaghetti cooks risotto-style in a frying pan with tomato and chilli until parts become dark, crisp and intensely savoury.