Puglia (pronounced “pool-ya,” Apulia in Italian)  is located in the southeastern portion of Italy, including the ‘heel’ of the ‘boot,’ along the Adriatic Sea, the Bay of Taranto, and with the Ionian Sea stretching to the south.    With its warm Mediterranean climate, ancient city centers, and whitewashed traditional “Trulli” stone buildings with conical roofs, Puglia exudes charm and authenticity.  

Puglia is one of the largest food-producing regions in Italy, and is the largest producer of Italian olive oil– nearly 40% comes from Puglia.  Nicknamed the “Breadbasket of Italy,” a lot of the country’s durum wheat flour for pasta comes from Puglia, too.  Cavatelli and Orecchiette are traditional shapes found in the region, and both break the Italian tradition of dried pasta being preferred– both of these shapes, while available professionally made in stores, are often made at home.    The local cuisine is based on seasonal locally grown produce like Orecchiette with Broccoli Rabe, artisanal cheese like top-quality Burrata, and Cavatelli with pork (Pugliese cuisine rarely features beef) and dishes made with the famous fresh fish & seafood available in Bari– the largest city in Puglia, and ancestral home to John Flora!  Don’t be surprised to find a pre-dinner antipasto with locally-made Taralli snack crackers as part of the spread… they’re loved throughout the south of Italy.  

October is the time for olives to be harvested in Puglia, and October is also National Italian-American Heritage Month, so it’s a great time to enjoy authentic Italian or Italian-American foods and celebrate all the greatest things in Italian culture—especially from Puglia!