Typical products

The ingredients of the Apulian cuisine are simple but very tasty. The olive oil of Corato is the staple of every kitchen and is used to season many dishes imparting an unforgettable taste to the humblest ingredients. The wild vegetables are available everywhere: in the calzoni, pizzas, and breads. Each of them has a name, by now known only by the elderly, but their flavours are appreciated by everyone. Homemade pasta is very important to the cuisine of southern Italy. It is made from a mixture of tender wheat flower and "burnt wheat" gotten by grinding the wheat a second time. Here the "jewel of the mushrooms" the cardoncello, is the most important ingredient and is celebrated in a festival every year at Minervino Murge. This is also the home of the lampascione, a typical onion which grows only on the Murgia. It has a peculiar slightly bitterish taste resembling the cipollotto. The cheese production of Andria is appreciated all over Italy: mozzarellas, scamorze, burrate, manteche, caciocavalli are a few examples of the fresh cheeses that are enjoyed not only in Italy but also abroad. Another product typical of this area is the chick peas of the murgia, a legume that at one time replaced the fava and of which Murgian farmers and shepherds are greedy. It is characterized by a high iron content and it was essential for those who had to face hard and long days in the fields. Another taste treat from Andria is the confectionery productions, the most famous of which are made by the Mucci family. The sugared almonds are surpassed only by the "confetti" made at Carnival time. Not to be missed are the Christmas and Easter sweets: every city has its own favourite including the cartellates, the mostacciolis, the scarcelles.

- The Province of Barletta-Andria-Trani
- Sea and Nature