Bari is located in the southern tip of Italy and is considered to be one of the most important cities in Puglia. This city is a getaway for anyone who would like to discover the beauty of an old rustic Italy. With buildings and structures going way back to the 11th century, there are some mouth-watering delicacies which you must try.
It is a type of fried turnover made with pizza dough stuffed with tomatoes and mozzarella cheese or minced meat – according to your preferences. They are not so big in size, and you can get them in a paper bag for 3 to 5 Euros.
It is a kind of pasta made in Puglia, especially in the “Old Town” in front of Castello Svevo. There are lots of old Italian ladies who sell handmade Orecchiette and the best part is they show you how to prepare it. You can get this in a paper bag for 5 to 8 Euros depending on the grains and sizes of the pasta but you must try orecchiette when in Bari.
It is a dish made up of fried polenta. People sell it in front of their house for 1 to 3 Euros and it is always served piping hot. It is made up of polenta flour, water, salt and oil. Once cooked, polenta is left to cool down and then sliced into equal shaped pieces to fry it again.
It is an Apulian delicacy traditionally prepared with soft, yeasted dough – a combination of semolina, wheat flour and mashed potatoes. It is topped with cherry tomatoes and olives but it can also contain coarse salt, rosemary or different herbs and veggies.
Tiella Di Riso
Tiella Di Riso is a layered dish consisting of Rice, Potatoes, Mussels, Onions and Tomatoes. IT is seasoned with olive oil, salt, parsley, pepper and garlic. This rich and aromatic dish with the golden crust is popular throughout Apulia. This dish can also be seasoned with vegetables, breadcrumbs, and Pecorino cheese.
Canestrato Pugliese is a hard cheese made up of Sheep’s milk crafted from December to May at an altitude varying between 250 to 700 meters. It is aged in Reed Baskets and has a quiet strong piquant flavour. It can be paired with fava beans, pears or crudités and accompanied with rosé or red wine.
There are other dishes and beverages such as Padre Peppe which is a walnut liqueur based on an ancient recipe developed by Capuchin Giuseppe Ronchi in 1832. Also, there is Pallone Di Gravina – an Italian cheese – semi-hard, pasta filata style artisan cheese made from pasteurized cow’s milk. These delicacies are a must-try in Bari.
Does this make you want to book your tickets to Bari already?
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Source(s): tasteatlas, budgettraveller, platoneincucina, la cucina italiana,