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Puglian olive oil
Fruitiness, bitterness and pepperiness: exploring Puglian olive oils through flavour and place.
Read the guide →Flavours of Southern Italy
Olives, oils, wines, bakeries, cheesemakers and local cooking: exploring Puglia, Basilicata, Northern Calabria and Irpinia through their flavours.
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Puglian Ogliarola olives
Barese, Garganica and Salentina Ogliarola: understanding olive names and their regional connections.
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Leccine table olives
Leccine olives in Salento: a concrete processing example and ideas for comparing table olives.
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Puglian taralli
Dough, two-stage cooking and aromas: understanding Puglian taralli beyond the aperitivo.
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Puglian dairy and cheese
From burrata’s centre to Murgia cheeses: understanding textures, processes and places.
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Puglian sausages and butcher grills
Sammichele zampina and butcher-grill traditions: recognising different products, ingredients and contexts.
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Traditional Puglian dishes
Orecchiette, focaccia, panzerotti, tiella and Salento cooking: connecting dishes with places.
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Local olive-oil producers
Muraglia in Andria, De Carlo in Bitritto and Galantino in Bisceglie: editorial references with official sources.
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Puglian wines
Exploring wine across the Murgia, Manduria and Salento through flavour and landscape.
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Senise peppers
Pepper garlands, local shapes and dishes that reveal Senise.
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Lampascioni and turnip greens
Lampascioni, turnip greens and broad beans: simple ingredients worth tasting thoughtfully.
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Prickly pear
From fresh fruit to preserves, an ingredient linking countryside and table.
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Sweets through the year
Three household traditions marking Christmas, Easter and remembrance.
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Cultivated biodiversity in Calabria
A historical biodiversity project suggests a more attentive approach to gardens and cooking.
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Raffo and Peroni in Puglia
The places behind two brands, explained through company sources without confusing their origins.
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Scamorza and scamorzone
Exploring Puglian scamorza, from its pear shape to the larger scamorzone size.
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Gioia del Colle mozzarella
Cow’s milk, whey starter and shapes: exploring an inland cheesemaking tradition.
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