Puglia is the “heel” of the boot (Italy) and has one of the best and purest cuisines in the whole of Italy.

We start with a calzone di cipolla (focaccia filled with sweet onions, olives and pecorino), then we prepare ciceri e tria (handmade pasta made with Primitivo wine, in a red wine sauce with fresh herbs and vegetables) to proceed with a classic from Bari, the braciolette al sugo (small beef rolls in tomato sauce filled with garlic and pecorino cheese). The side dishes: peperoni ripieni (stuffed, oven-baked bell peppers) and polpette di melanzane (aubergine fritters with pecorino and oregano). And then, dessert: dried figs marinated in liqueur stuffed with almonds and dipped in chocolate.