See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Bari, Italy, the second largest city of Southern Italy, is capital of the Apulia (or Puglia) region, located on the Adriatic Sea. Named the fifth largest province in Italy, Bari carries a population of about one and half million.
Bari offers many creative dishes with colorful vegetables such as turnip tops with orecchiette pasta or cavatelli. Red-yellow peppers stuffed with meat or rice and baked in the oven are another specialty. The cuisine also includes seafood, such as, bass, clams, cuttlefish, mussels, oysters, cod, prawns, sea bream, lobster, anchovies and sole, which are cooked in a variety of methods. There are pizzerias for every type of pizza.
Pasta is made with simple ingredients such as water, flour and salt and is the star of most main courses. Handformed orecchiette, cavatelli and fricelli have the right shape and consistency to absorb the traditional sauces of the area based on vegetables, fish or meat.
The artisanship of bakers here is evident in the preparation of pizza, focaccia, spicy taralli and the famous Altamura bread (see recipe below), protected by its DOP label and delicious when seasoned with the area’s extra virgin olive oil, Terra di Bari DOP, and garnished with the famous Apulian vegetables and greens.
Among some of the other treats are barattiere, small vegetables, to eat raw in salads, table grapes and sweet Termite olives, seasoned with salt, vinegar, olive oil, spices and natural herbs.
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