Puglia is a massive food producer: major production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, endive, chickpeas, lentils, beans and cheese (like the traditional caciocavallo cheese). Puglia is also the largest producer of olive oil in Italy. The sea offers abundant fish and seafood that are extensively used in the regional cuisine, especially oysters, and mussels.
Goat and lamb are occasionally used. The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette-type pasta, often served with tomato sauce, potatoes, mussels or cime di rapa. Pasta with cherry tomatoes and arugula is also popular.
Regional desserts include zeppola, doughnuts usually topped with powdered sugar and filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. For Christmas, Pugliesi make a very traditional rose shape pastry called Cartellate. These are fried and dipped in Vin Cotto which is a reduction of wine or in some cases of fig juice.
Other articles related to "puglia":
... within the province of Bari in central Puglia, and in the region of Barletta-Andria-Trani, which is characterized by variants such as Barlettano, Tranese and Andriese ... The north of the Puglia region in the province of Foggia, where Foggian dialect is spoken, may be seen as a variant of Bari dialect, albeit heavily influenced by ... opportunities presented by the millions who left Puglia during the last century in search of work abroad ...
... The territory of San Vito produces wines such as the Aleatico di Puglia Doc, Doc Ostuni, Puglia IGT ... In Italy its cultivation has spread from Piedmont to Puglia ...