“Apostles’ fingers.” Apulian finger-shaped crêpes filled with sweetened ricotta, cocoa, and liqueur, then dusted with sugar.
A pecorino cheese from the city of Foggia.
Apulian ring-shaped roll made with whole wheat.
Apulian dish of skewered, grilled sausages of lamb or kid.
An Apulian vegetable dish consisting of puréed fava beans and sautéed chicory drizzled with olive oil.
Apulian semolina dumplings.
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.
Apulian or Southern pasta made with ricotta, shaped into small, ridged dumplings and sauced with besciamella or tomato.
Apulian pasta stuffed with various cheeses, potatoes, and herbs.
Apulian dish of pounded wheat berries and wild greens.