Gastronomic Puglia - ‘L’orto d’Italia’: food and wine in the vegetable garden of Italy

The Pugliesi don’t just want you to eat their food, they want you to savour their territorio; and they produce a lot to savour. The long, southern region known as l’orto d’Italia (the vegetable garden of Italy) is predominantly level; and blessed with fertile soil and a benign climate of mild winters and long, hot summers. Vast acreage is used for the cultivation of grains and the brilliant sun gives an intense flavour and fragrance to the profusion of fruit and vegetables. Readily available flat land facilitates grazing and animal husbandry, with excellent cheese-making. The long coastline provides abundant fish and shellfish, and Puglia proudly produces more olive oil than any other Italian region, using it generously. Many consider the food here to be a prime example of the Mediterranean diet.

Most of the region faces east across the Adriatic, a gateway to eastern Europe, Greece, Croatia, Albania and Turkey. It is where Greek influence is felt most strongly in Italy, from the indigenous grape – Nero di Troia – to the fish soups that recall Hellenistic recipes. The influence of Frederick II, the extraordinary emperor of the Hohenstaufen dynasty that ruled the region from 1194, persists in and beyond the kitchen: his Castel del Monte is a striking physical reference point and in its environs we visit an outstading olive oil and wine producer and a chef with an extraordinary kitchen garden. We see the celebrated loaves of Altamura being made (some of the best bakers in Italy are of Puglian descent), visit a traditional salumi producer and explore the culinary culture with the help of copious and renowned antipasti.

Wines range from pale (Locorotondo white), through the best rosato in Italy, to the deepest, darkest fullest reds of the more internationally celebrated Primitivo and Negroamaro grapes. Also sample lesser-known indigenous varieties, such as the sweet Moscato di Trani.

We have selected authentic establishments where the warmth of welcome and genuine readiness to please is as much a part of the experience as the appetising food and wine. The Milanesi have been quietly relishing Puglia for a long time, and although the famous burrata cheese is now shipped around the world daily, there is nothing like eating it fresh from the maker. In fact, there is nothing like eating in Puglia, undoubtedly one of the most colourful, generous and exuberant of all regional Italian kitchens.