• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Pugliese Cuisine

October 4, 2009 | Pasta & Pizza, Restaurants

Last year I started taking friends (and strangers who became friends) on culinary tours to Italy. The trip last year was to Rome and then to The Awaiting Table in the Apulia region of Italy. That’s all the way south in the “heel” of Italy, close to the Adriatic Sea. Americans call it Puglia – why do we do rename every European city to an English version? Is it really easier to say Rome than Roma, Puglia and Apulia, Milan than Milano? This drives me nuts! Lecce, in Apulia, happens to be one of the very best preserved baroque cities in the world, and Silvestro Silvestori runs a very authentic cookery program there that includes tons of interaction with the locals of the town. I thought it was so good that I’m taking another group of seven clients there in April.
Because Italy was unified until 1861, the cuisine remains largely regionalized still – that’s a good thing, because as you go to each region in Italy you get to experience totally different things. The most famous pasta dish in Apulia is le orecchiette con le cime di rape, and Il Fornaio featured their version of orecchiette with broccoli rabe and sausage last night. Il Fornaio features about six regional Italian specialty menus each year, and starting tomorrow they will feature foods and wines of Apulia. If you’re going with me in April, stop in to get a preview of the orecchiette pasta, the burrata appetizer (I think the most perfect cheese ever!) and some Primitivo wine. If you’re not going, you’ll wish you were!

Leave a Reply



About Michele



Restaurant Reviews

  • acorn denver saffron risotto with tomatoes basil-1
  • pasta pugliese
  • mccormick and schmicks lobster salad
  • union-square-cafe-new-york
  • steubens blackened chicken club
  • Chefs Up Front 2011
  • fish tacos

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro citrus coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives