| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | | | | PUGLIA | |  | | The kitchen pugliese has departed to the conquest of the thin palates with notable delay. Indeed about thirty years back who came in Puglia it didn't have the possibility to take contact with his/her gastronomic specialties, unless you/he/she was not invited in a family. The good restaurants were almost ashamed to exhibit the specialties of the place because they held her expression of a poor kitchen and excessively simple. You/they had not realized yet that really in this it was his/her great worth; and what today's man is to the search of simple foods, genuine, that the primitive taste preserves without complicated manipulations that transform but they don't improve, because what the nature cannot be improved you/he/she has done perfect. That pugliese is at work above all a tied up simple kitchen of the earth, that doesn't know the contributions of the courts, but that you/he/she has elaborated flat typical from the many tastes and perfumes | |  | Four the hinges of this gastronomy: oil, wheat, vegetables and fish. From the adriatic coastal band, all mantled of stupendous olive-groves, that is drawn oil that has a place of honor in the kitchen and that it represents around a bystander of the Italian general production. In the lowland of the Tavoliere the hard wheat is cultivated, to the origin of innumerable types of pasta and the famous bread pugliese, dark and tasty. Very diffused and of appreciated qualities are the productions ortofrutticole, at the base of flat original, elaborate however in all the provincies without substantial differences. Fred II that it made some region his/her country of election, it appreciated a lot of this kitchen from the superb aromas, where the inevitable garlic on the Tavoliere, surrenders him/it | | scepter to the onion going down toward south. Magnificent it is the pastas' chapter done to hand, that I/you/they are seasoned sopratutto with the vegetables in this area: pasta and tops of broccoli, pasta and cabbages, macaronis and eggplants, pasta and purea of fave, spaghetti and chicory. In Puglia there is the use to close the lunch with the raw vegetables as: fennels, rapanelli or celeries. | |  | And the meat? As in the whole south, that bovine is scarce; of breadth employment instead the game, the volatile ones, the pig, the wild rabbit, and above all the ovine meat, where the region is to the third place in the national production, after Sardinia and Lazio. Flat of remote origin and by now rare it is her/it "quagghiaridde", full ventricina of ram of shreded chitterlings and united to scamorza, eggs, salami. On the whole coast pugliese, adriatic and ionic, the fish is very abundant. From the polipettis baresi, to the anchovies that you/they eat raw; from the fruits of sea to the cultivated oysters according to an use that goes up again ago to many centuries; mussels give of Taranto, that you/they are often cooked "arracanate" that is covers with crumb of bread and parsley, with garlic, oil, oregano and tomato, to the mullets of rock-cliff of Polignano, from the back | | iridescent that, turns on the fire, loosen just him in a red liquid, offering a sauce disposition of deliciousness inarrivabile.
Main point is also the contribution given pugliese to the table from the numerous specialties of latticini and base sweets of almonds. 
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