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Apulia, with its more than 50 million
olive trees, is the first place regarding the production of
olives and olive oil. Vieste is certainly one of the largest
producers of extra virgin olive oil of Apulia. The olive tree is
an evergreen that prefers hilly land, marine climate but
indirect loves arid environments and fears moisture. It 'a very
long plant that can be grown on limestone and clay soils The
extra olive oil Puglia, depending olives which it is produced,
has different characteristics. The most delicate quality oil has
a yellow gold, a sweet taste and is ideal for preparations
served crude.Il type rating has a yellow intense, sweet flavor
and slightly herbaceous and suitable for preparation and steam
sale.Il more intense has a greenish yellow color, with rich
fruity aroma and slightly spicy, it is suitable for grilled and
roasted.
The legendary tree and olive oil obtained from its fruits have
accompanied the history of humanity. 8000 years ago, the olive
tree was already cultivated in the Middle East and is the first
crops were most likely in Syria or Crete. The Phoenicians then
spread this crop on all coasts of the Mediterranean, South
Africa and Europe. In the northern part of the province
brindisina realized an oil of excellent quality, which brings
together the heritage of olive millennia, developed here by the
time of the Greeks and Romani.L 'Pugliese oil is obtained by the
beautiful plants that fill the hills firm .. and immersed as
unchanged over time.
The orecchiette
The orecchiette are absolutely the type of pasta that most
characterizes the Puglia.
Here is the recipe:
800 g flour rimacinata Durum, 2 dl lukewarm water, salt
Pour on the spianatoia meal with a pinch of salt, make a united
and basin of warm water, pasta worked for a dozen minuti.Si must
obtain a pasta and soda rather smooth, a detached piece of pulp
and arrotolatelo on floured spianatoia to obtain a rod thickness
of a pencil, cut into pieces an inch long. With the rounded tip
of a knife pulled on every piece spianatoia so that the dough,
curvandosi become like a conchiglietta. Appoggiate every
conchiglietta the tip of the finger and thumb backwards helping
overthrow, if necessary, with the blade of a knife. The final
result will be the orecchiette you will be put side by side on a
towel or on the same spianatoia.
They are the symbol of Bari, but they are also typical of other
provinces. The most famous recipe combines the orecchiette to
the tops, but they can be seasoned in other ways. They come from
a mixture of durum wheat semolina sometimes mixed with flour and
water.
The burrata:
In a typical lunch Pugliese this opens the cheese cart of
appetizers. And 'born in Andria early'900. At the heart of the
product is cow's milk with the addition of liquid rennet. And 'composed
of a thin wrapping of pasta filata filled with pieces of pasta
filata frayed and fresh cream.
The canestrato Pugliese:
Cheese typical, but little known even though by 1996 the
European Union has acknowledged the designation of protected
origin. It 'made from whole milk of sheep including
autochthonous there are copies of the rare breed altamurana.
After three or four months of curing the canestrato has a
slightly fruity taste, after twelve months (maximum time
maturing) reaches the best time when the dough becomes friable
un'occhiatura characterized by sparse.
B & B Maresol Puglia
In a local gastronomy key factor is the bread, protagonist of
certain preparations that give very precise idea of culinary
culture of the territory, such as bruschetta of bread
abbrustolito or softened water, seasoned with tomatoes, chopped
raw onion, oregano and olive oil, or, in the case of traditional
bruschetta, only with olive oil, having rubbed bread on a raw
clove of garlic. The tradition of starters is linked to the sea
and imposes the "raw", seafood or anchovies sventrate and just
scalded with lemon juice, or the so-called fragagghiamme, small
fish to be consumed raw or omelette. At Easter is typical open
the meal with good company, made up of boiled eggs, salami,
cheese and sliced oranges. The bread also triumphs in the field
of soups with saporitissimo pancotto, that the simplest version
is seasoned with olive oil and accompanied by harsh ve Tavoliere
collected in the wild, such as rocket and marasciuoli, and
potatoes.
Another worthy place among the soups occupy wild chicory
seasoned with the puree beans, and soup maritata, where prickly,
chicory, celery and fennel vengl no cooked in beef broth and
insaporiti with bacon and pork soffritta plenty pecorino grated.
Typical menu Easter are the cardoncelli with the lamb and egg.
The vegetables, especially the wild, is one of the other
highlights of the local culinary culture. Versatile and tasty,
gives rise to one of the most typical dishes, tiella, based on
enriched potatoes, according to availability and preferences,
from tomatoes, grated pecorino cheese, bread crumbs, oregano,
parsley, mushrooms, everything patiently arranged in layers.
Of course, even pasta - especially the home-made - is a
fundamental pillar of routes taste in Capitanata: among the many
varieties you remember cicatelli by season with fresh tomato,
the inevitable olive oil, grated ricotta lasts. Tradition has it
that the vegetables are accompanied by short pasta, such as
cavatelli, or strascinate a particular version of orecchiette
from season with fennel, potatoes and arugula, marasciuoli, tops,
cabbage, asparagus, sometimes with tomatoes. An exception to the
rule of short pasta mushrooms, in the province of Foggia are
present in many varieties. The type of pasta that accompanies
better troccoli so, a sort of spaghetti rather thick that you
get hacked a puff pastry flour with a special tool that
troccolaturo by season with fresh tomato sauce and mushrooms in
a pan just skipped. The first meat are almost all related to the
lamb: troccoli or orecchiette match very well with the sauce of
lamb or lamb to cutturiello (typical of the capital and near
Rignano Garganico), that is cooked lawns camente only in water,
and then seasoned with garlic and oil. Typically foggiani are
the troccoli seasoned with sauce based galluccio: eat strictly
on August 15, the day of patronal feast of the Assumption, while
the chicken, stuffed with egg and soft bread, is a valuable
second. Should also remember ciammaruchelle small snails which
are found mainly in the fields after rain, which eats after
spurgate for a few days and having boiled, seasoned with fresh
tomato sauce or with garlic and fresh chopped mint. The lamb
also offers countless possibilities in the field of flow
successive nobilitando art ingredients to "poor". The lamb
casings, wash and rinse, and then wrapped in a stuffed-based
cores, plenty of parsley and cheese, are excellent cooked on the
grill. More or less the size of a finger, provide a larger
version, called cazz'marre, which is instead cooked in the oven
with potatoes. Equally ingenious the pideja, sort of pocket
derived from lamb and bacon filled with eggs, pecorino cheese,
parsley, tied to prevent the stuffing out, and cooked in rich
tomato sauce: the sauce that gets started is very good even for
the season pasta.
If we talk about fish, we are talking mainly soup. A Manfredonia
make ciambotta using fish of the Gulf (some particular species,
like sbarroni, spinosissimi but very tasty, are essential for a
good soup), which are served with a sauce made with olive oil,
onion and tomato. Other ghiotte specialties garganiche are
spaghetti with lobster sauce (Shivers) or anguilla (Hvar), while
some are spread 'everywhere with the troccoli sauce cuttlefish,
single dish in which fresh tomato sauce accompanies large
cuttlefish, filled with soft bread, parsley and garlic. With
successive brought you enter in the great culinary traditions of
the Adriatic, blue fish cooked in cake, grilled fish (especially
gilt and mullets), but also local specialities, such as mullet
of Manffedonia, to taste especially fiitte or foil, or eels and
capitoni Hvar and Cagnano Th.rano, grilled, smoked, scapece (in
a sauce of vinegar and garlic) or sea water, when you leave bake
in the sun and simply seasoned with olive oil and vinegar.
Capitone them, the less fat stanju, an appointment is a must for
Christmas in menus, when you eat fiitto generally.
The typical desserts are linked alleprincipali holidays. St.
Joseph is celebrated with zeppole, fried doughnuts pasta and
flavored with cream and candied of black cherry. At Easter,
prepares the scarcella, bun covered with icing sugar and
decorated. There is even a sweet for the dead, the so-called
wheat cooked, based on wheat flavored boiled and then cooked
with wine, cinnamon, candies, chocolate pieces, nuts, grains of
pomegranate. Winter is also the blood, based on blood pork
flavored with sugar and cocoa. Christmas Finally, we find the
cartellate, based on thin dough, mixed with white wine and fried,
then seasoned by abundant wine cooked, the trousers, filled with
mustard grape or puree of chickpeas and wet sweetened cooked
with wine or honey. Reminder finally pizza to seven layers,
typical of Cerignola, seven layers of thin pastry interwined
with chopped nuts, chocolate, sugar and other such delicacies.
The wine of Puglia also boasts a wine ancient tradition that
today can count on some DOC All respect (San Severo White, and
Red Rose; Mitt Cacc'e of Lucera, Cerignola Red attainment. Eggs
Rose). D.O.C. But not only today in San Severo and Lucera
package is young and sparkling wines that do not fear. Grape
varieties typical of the area are the grapes of Troy and Child.
Wines of considerable quality are also those of Lesina, Muscat,
and Gargano, although increasingly difficult to find, which
manufactures ribollito to Trinitapoli, San Fernando and Lucera
using special techniques that significantly increase the alcohol
content.
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