by Claudia Astarita
The people of Apulia have never been wealthy, and have lived on agriculture and sheep farming, since nature blessed them with a mild climate and fertile soil. But the Apulians have exploited their imagination to create that endless source of joy and flavour which over the centuries has become their traditional cuisine.
This tradition is based on simple elements: pasta (great quantities of wheat were produced in the Tavoliere plains, near Foggia), cheeses, hearty country salami and hams, and fragrant and tasty vegetables. A unique range of food in a land which is like a bridge reaching out from Europe into the deep blue of the Mediterranean.
Fonte: This is Italy
