Discovering Vieste and the Gargano also means getting to know its simple cuisine based on home-made pasta. Apart from Orecchiette, which is now the symbol of traditional Apulian cuisine around the world, the area’s cheeses, made from Gargano goat’s milk and podolica cow’s milk, are also unique. The traditional cheeses (caciocavallo, cacioricotta and scamorze) are highly appreciated for their unique flavour.
In full Mediterranean tradition, Vieste also offers great fish and seafood dishes such as stuffed cuttlefish, troccoli with cuttlefish sauce and the local fish soup, ‘o ciambott.
The combination of the cults of fresh pasta, typical cheeses, extra virgin olive oil, spices and typical vegetables makes Viestana cuisine very tasty and genuine.
Another speciality is stuffed mussels, cooked with a filling of breadcrumbs and eggs and cooked in tomato sauce.
Excellent, as in all of Apulia, are the “street food” proposals. There are panzerotti pugliesi (fried crescent-shaped pizzas) and paposce (sandwiches made with pizza dough, baked in the oven and stuffed with typical ingredients).
Also unmissable is the Apulian pizza, a focaccia baked in a pan, a great choice to take to the beach.
Asparagus, sun-dried tomatoes, capers, lampascioni, wild rocket, dressed with the gold of this land, ‘extra virgin olive oil’, with its intense and unmistakable flavour, are in fact the accompaniment to the flavours of the area.
The characteristic culinary products of the traditional cuisine of Vieste and the Gargano include, in addition to the ever-present bruschette: orecchiette with tomato and cacioricotta cheese and with turnip tops, strascinati with salted anchovies and breadcrumbs, troccoli with chickpeas, cavatelli with squid, stuffed aubergines and peppers, stuffed artichokes with fresh peas, and mozzarella panzerotti.
As for desserts, the most famous are the k’lustr (fried cartellate covered with honey and almonds).
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