Typical products

In this area the products of the earth and the sea unite perfectly and it is common to find at table a combination of vegetables and sea fish. The most celebrated first course of a Barese meal is pasta with turnip greens; also famous is the tiella of rice, potatoes and mussels. But the imaginations of the Italian housewives have invented about ten different forms of pasta seasoned with hundreds of ingredients including wild vegetables and all the delights of the sea. Among the wines there are two DOCs: The Gioia del Colle (the most famous, Primitive) and the Gravina, are especially excellent for accompanying fish. The inevitable item on all Apulian tables is the olive oil that becomes land of Bari DOP from the famous Coratina and Ogliarola olives. Not to be missed are the cheeses of Gioia del Colle: mozzarelle, scamorze, burrate, to name a few. A gastronomic curiosity is the ricotta "squanta" acidified and seasoned for about three months in terracotta containers. Famous all over the world is the Bread of Altamura made by the re-ground bran of hard wheat grown on the high Murgia. Also the Almonds of Toritto are excellent in baking or just eating alone. The Red Onion of Acquaviva, has a sweet and delicate taste, it is an important addition to pizza, breads, and calzoni. Among the artisan products we recommend Fischetti of Terracotta produced between Gravina and Rutigliano. A must see is the workmanship of the paper mache made in Putignano which triumphs in the most of the Carnivals in Europe where every year they parade for weeks as allegorical wagons.

- The Province in Bari
- Sea and Nature