Food & wine
The Apulian cuisine is mainly characterized by the importance given to the raw material, both of land and sea, and for the fact that all the ingredients are precisely aimed at enhancing and not altering the basic flavors of the products used.
Therefore you will find all the seasonal vegetables, from the turnip top to the green cabbage, to the cardoon, to the peppers, to the aubergines, to the artichokes, to all the legumes, from beans to lentils to chickling peas and broad beans, and all the products of the sea, in particular of the Adriatic; these last ones have a particular characteristic that distinguishes them, as a consequence of the particular pasture that is found along its coasts, and from the pools of fresh water that are discharged into the sea, and that serve to cushion the brackish water, but not to alter its scent.
Moreover, even if there are common dishes, the recipes vary from province to province, and sometimes, from city to city, so for example the typical recipes of the provinces of Taranto, Brindisi and Bari, lying on the sea, are not the same as those practiced in the province of Foggia, more hilly, and Lecce, more earthy.
There are many recipes that this kitchen presents, which has a peculiarity that distinguishes it from the others, of offering different dishes in relation to the different seasons, so that during the milder seasons, ie in spring and summer, preference is given to vegetables and fish, while in the others legumes.