Puglia is the “next Tuscany” for the American traveler. It’s exotic, yet accessible; its people are poets and thinkers and workers. The Province of Foggia— the second largest province in Italy— has a diverse geography of lakes, cliffs, bays and plateaus. The food of Foggia is based on a variety of fresh fish and local crops like olives and olive oil, dried legumes such as favas and ceci beans, wild foraged greens, onions and lily bulbs, peppers and wheat. The bread of Puglia is renowned throughout Italy.
The local pasta is made of durum wheat and water and is formed into chewy disks called orecchiette (literally “little ears”) or twisted pappardelle cognates called sagne. Commercially-made dried strand pasta, often referred to as vermicelli, is also used in many regional dishes. As is the case throughout the historically poorer south of the peninsula, meat is either eaten in small quantities or reserved for special occasions.
Cheese takes on a certain spirituality in the form of burrata, not only deliciously derived from milk, but a frame of mind in Foggia.