Apulian cuisine

Orecchiette

Burrata

Pasticciotto

Panzerotti

Italian cuisine
History Ancient Roman Medieval Early modern Contemporary
Regional cuisines Abruzzese Apulian Arbëreshë Corsican Emilian Ligurian Lombard Mantuan Lucanian Neapolitan Piedmontese Roman Sardinian Sicilian Tuscan Venetian
Lists Chefs Dishes Pasta Cheeses PDO Desserts and pastries Restaurants Wine IGT DOCG DOC Beer
See also Italian-American cuisine Sammarinese cuisine Osteria Trattoria Enoteca Sagra List of Italian chefs Meal structure
Italy portal Food portal
v t e

Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera (Italian for 'cuisine of the poor'), characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the quality of their local and seasonal ingredients to take center stage.