Eating out is an important social issue for the Italians. The Apulian cuisine is very simple but tasty. The selection of the “anti-pasti” being put on the table do reminiscent of the Spanish Tapas. The next course, the “primi”, often consists orecchiette i.e. small ears, a paste made from whole grains which is prepared with an almost endless variety of sauces. One of the most famous dishes is orecchiette alla cime di rape i.e. orecchiette with turnip tops. But of course its cuisine of fresh fish and shellfish is very common. Very popular is a seafood pasta and pesce spade i.e. swordfish. Common vegetable-dishes are stuffed eggplant and zucchini, fried or mashed beans and turnip greens.

The meat lover will relish in restaurants like L’Archetto della Brace and Fattoria Grott Amiranda. On the counter you choose the pieces of meat as if you are at the butcher and then it will be grilled for you on charcoal.

Today Apulia is a rich region, the richest of the south. Durum wheat, olives, grapes, eggplants, artichokes grow abundantly on the flat land. Puglia is the largest wine and olive oil producer in Italy with a large number of quality wines including Salice Salento, Primitivo and Negroamaro. Puglia is also famous for its almond trees and fruit trees. There grow plums, peaches, cherries, figs, apricots and citrus fruits even in the gardens of Villa Olivia and Villa Gabellotti.