Puglia is considered one of the regions in the world where you can eat better: thanks to its varied territory made up of boundless countryside and hills jutting out over the sea, the typically Mediterranean food and wine tradition of Puglia is a riot of genuine ingredients and ancient traditions.
In Puglia the gifts of the sea and the earth are combined to give us unique emotions. To celebrate this union there is always extra virgin olive oil, of which Puglia is the largest producer among the Italian regions.
We're talking about 4 typical products, divided by territory, that you can't help but taste during a trip to Puglia.
Gargano, the Caciocavallo Podolico
Caciovavallo is one of the main products of the long Apulian and Southern Italian dairy tradition. You can find excellent products throughout the heel of Italy, but it is on the Gargano that the Caciovacallo Podolico is produced. This variety of caciovallo is produced with the milk of cows of the Podolica breed, which live in the wild and semi-wild state moving during the year, according to the ancient rhythms of transhumance among the pastures around the Umbra Forest, from the hills of Monte Sant'Angelo and Vico del Gargano up to the plains in the hinterland of Vieste and Peschici.
Here the cows can freely taste the tastiest wild herbs, which give the milk unique organoleptic characteristics. The long maturation in the cave gives this cheese an increasingly intense taste, making the caciocavallo podolico ideal to be prepared on the grill, accompanied by a slice of bread and a glass of red wine.
Salento: Pasticciotto "Leccese"
You will be spoiled for choice on what to see in Salento, among paradisiacal beaches, farms and the Baroque of Lecce and traveling in the southernmost part of Puglia you cannot help but taste the Salento pastry shortcrust pastry, baked in the oven, filled with custard. Although it is now known by the name of "Pasticciotto Leccese", the pasticciotto was born in Galatina. Tradition has it that this dessert was invented in 1745, when the pastry chef Nicola Ascolone, to satisfy the large number of customers who flocked to the feast of San Paolo, used the shortcrust pastry and the leftover custard to create the "pasticciotto", now widespread throughout Puglia.
There is no better way to start the day than having breakfast with an energetic pasticciotto, in the shade of the olive groves or caressed by the sea breeze.
Valle d'Itria: the Bombetta
Trulli, dry-stone walls, olive groves and rural villages: the Itria valley is a treasure trove of food and wine delicacies. Walking through the white alleys of the beautiful villages such as those of Cisternino, Martina Franca and Locorotondo, it may happen that you come across an inviting scent of grilled meat: they are the "stoves", of the butchers where it is possible to directly taste the meat, cooked grill in some kind of oven. The typical specialty of the area are bombette, slices of pork rolled in bacon, ham or capocollo from Martina Franca, flavored with spices and stuffed with cheese.
An explosion of taste to accompany with a glass of Primitivo!
Alta Murgia: the Burrata
The province of Barletta, Andria and Trani offers beautiful cities rich in history, the legendary Castel del Monte and an important dairy tradition.
And it is precisely here that the burrata was born at the beginning of the 900s, a stretched curd cheese, similar to mozzarella, with a heart of stracciatella inside, i.e. strips of mozzarella and fresh cream. The burrata follows the concept of manteca cheese, a stretched curd cheese filled with butter. Since November 2016, the Andria burrata has obtained PGI recognition as a protected geographical indication from the European Union.
There are many typical dishes and specialties that we have left out, such as the numerous baked goods such as focaccia Pugliese, Puccia Salentina and Paposcia Garganica, dishes based on fish and shellfish and fresh pasta, including the famous orecchiette .
You will be able to taste all this and even more during a trip to this fantastic land that is Puglia. 
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