San Francisco welcomes Puglia’s culinary traditions and one of its best representatives, Chef Cicorella, during the Third Annual Week of Italian Cuisine.The 2018’s edition is possible thanks to the cooperation of Italy’s Ministry of Foreign Affairs and International Cooperation, the Consulate General of Italy in San Francisco, the Italian Cultural Institute in San Francisco, and the Accademia della Cucina Italiana in San Francisco. All food lovers in the Bay Area will be able to taste special dishes from the tradizione Pugliese at participating restaurants vetted by the Accademia della Cucina Italiana.  

Known as the heel of the Italian boot, Puglia is a land of marvellous beaches, historical farmlands, gorgeous churches, and unique traditions. The local culinary art is enriched by the use of abundant local produce, such as durum wheat, tomatoes, artichokes, fava beans, and counts on the region’s olive oil production (between 250.000 and 300.000 tons each year).