An Apulian vegetable dish consisting of puréed fava beans and sautéed chicory drizzled with olive oil.
Mignuice
Apulian semolina dumplings.
Bandiera, la
Apulian dish made with arugula and basil, potatoes and pasta, and tomato — symbolizing the three colors of the Italian flag (green, white, red) also knows as il tricolore.
Cavatelli
Apulian or Southern pasta made with ricotta, shaped into small, ridged dumplings and sauced with besciamella or tomato.
Cialzone
Apulian pasta stuffed with various cheeses, potatoes, and herbs.
Cranu pestatu
Apulian dish of pounded wheat berries and wild greens.
Diti di apostolic
“Apostles’ fingers.” Apulian finger-shaped crêpes filled with sweetened ricotta, cocoa, and liqueur, then dusted with sugar.
Foggiano
A pecorino cheese from the city of Foggia.
Frisedda
Apulian ring-shaped roll made with whole wheat.
Gniumerieddi
Apulian dish of skewered, grilled sausages of lamb or kid.
