Items: 0

Especially Puglia

From Puglia to your table

Valentine’s day… in Puglia!

Credits to Happily on the Road

Valentine’s day is commonly known, in the modern world, as the yearly event in which lovers express their romantic affection for each other. It is known as an ancient tradition, dating back to 1500 years ago and before that, to the Ancient Roman times, with Lupercàlia: these were three sacred days dedicated to the fertility god, or faun, Luperculus, dedicated to a much more erotic love, as women used to get naked in the streets and practice sexual rites with men, that was to be later ended by a pope. But where this tradition comes from and why is it celebrated this day? This tradition comes from historical events tied to Saint Valentine from Terni: he was the Bishop of Terni and used to protect lovers, encouraging them to get together even if they were part of a different religions and social classes. That is why he was beheaded by order of the emperor Aurelianus and this is why it began, a celebration still lasting and very important all over the world, be it laic or religious.

What about Vico del Gargano and why is it related to it?

In Puglia, there is a city called Vico del Gargano, where this day is not only a love display, but also its patronal day. This medieval town, or hamlet, is very important, thanks to its olive and citrus groves, especially composed by orange groves. The latters and their fruit are considered an IGP product, i.e. a protected geographical identificated product. The patron saint of this town used to be Norbertus, celebrated on June 6, but in 1600 a terrible frost hit the town and its farmers, killing the cultivations.

Because of that, people asked their bishop to change the holy man that used to be celebrated, deciding for Saint Valentine, for two main reasons: the first is the period, that is essential for the ripening of olives and oranges; the second one is the belief that orange juice was capable of magic: it was considered an elixir of love that made love last longer; this was thought in the Middle Age and later on, because these fruits have a long lifespan: they can last till 40 days after their harvest, indeed.

A festival for Valentine’s day

Today, Vico del Gargano is decorated and adorned with heart-shaped red balloons, as a symbol of love, laurel branches, as an ancient sign of prosperity and knowledge and obviously with the town’s oranges, typical in Vico. One of the narrow streets in the town is called Vicolo del Bacio meaning Kiss Alley: this is one of the most decorated part of Vico, while another important spot is the Well of Promises. The ongoing tradition is a ritual, in which two people should be kissing each other inside the alley: doing that is believed to magically give the lovers a long-lasting relationship. And after this ritual, people can also go to the well of promises to renew their love promises.

Photo credits to Happily on the Road

Obviously, during this festivity, people can also find typical products: it is possible to try the paposcia, that is an Apulian word defining a kind of sandwich made with focaccia or pizza-style bread and that can be filled with whichever food people want, especially it being apulian fresh produces. And for people who have a sweet tooth, they can have the famous dolce della sposa, litterally meaning bride’s dessert, that is a soft sponge cake pastry covered with different icings.

Happy Valentine’s day

In conclusion, Valentine’s Day is a rooted tradition and a custom coming from a distant past, that spread all over the world in time, perhaps thanks to its main topic, love. Love is a feeling that all ages have in common and that is why this festivity will not die very soon, going on for so much time again. Even though in Italia is not celebrated so much, if you go to Puglia, Valentine’s day is not only very important, but can also be a magical and ritual event! Buon San Valentino a tutti!

Fava beans and chicory: an ancient combination

0150819_GBF6726

Fava beans and chicory are two vegetables very common in Puglia: in our region, they are harvested and most used in winter time. They are usually cooked and paired together: this tasteful combo represents a traditional food that is being eaten since ancient times.

So where is this tradition from?

This tradition comes from Magna Graecia: it is the time when the Greek empire colonized southern Italia. And it was likely a custom brought there from the Greek people, that used to eat them, according to many literary sources. Aristophanes, a greek comedian playwright, mentioned these two ingredients combined already in 405 b.C., in his famous comedy “The Frogs”. He wrote that Heracles or Hercules, son of Zeus/Jupiter used to eat them in order to get more strength, while completing his famous 12 labors.

Is it still a custom to eat it?

The answer is yes, people are eating this dish especially in Puglia, where it is considered a humble dish, since its ingredients are easy to be found and simple to be cooked. It is commonly known as ‘Ncapriata, from the greek word “Kapiridia” and it is one of the healthiest vegetable recipes on Earth: that is because these two vegetables contain many useful substances for the human body and give a super-nutritious outcome when mixed together.

Indeed, the fava beans are rich of elements like vitamins, minerals, proteins and fibres, having antioxidant and energetic functions, while chicory has yet another series of vitamins and minerals, helpful to stimulate hunger, regulate intestinal functions, and have diuretic and detoxifying effects.

Its recipe is very simple and consists in making a purè with fava beans as a bed or side for the chicory leaves, that are usually simply stewed with olive oil, garlic and chili pepper. It can be eaten as a substitute to the main course, or as a side dish or yet as a single course.

A traditional comfort food

Nowadays, this dish is considered a winter time comfort food, easy to find everywhere in Puglia and very rich in flavors. So it is not just a healthy food, but it is also very appealing in all of its simplicity: it is a dish that makes people discover the taste of our land.

Turnip greens: a must-have produce

Credits to PugliaKitchen
Credits to PugliaKitchen

Do you know what turnip greens are? They essentially are the turnip flowers who still have to bloom. They are commonly used in Puglia, since ancient times, because it is a food very low in calories with antioxidant properties and rich in vitamins, polyphenols and other substances like folic acid, that is useful to recover from stress.

How did turnip greens arrived in Puglia?

Turnip greens are not native to Puglia and not even to Italia. According to some sources, its first seeds were imported in the Middle Age by the Genoese traders from the Far East, with the French being the first to cultivate these vegetables. Another theory states that turnip greens arrived later in the old continent, around the seventeenth century, under the name of Syrian cabbage. According to some historical records from that century, the first large-scale cultivation of turnip greens was found in the Kingdom of Napoli and our region was part of it.

What recipes can be prepared with turnip greens?

These flowers are usually harvested between the end of January and the beginning of February. The turnip greens are used to prepare a typical Apulian dish that in Italia everyone knows: orecchiette con le cime di rapa, i.e. orecchiette (small ears) pasta with turnip greens. They can also be eaten as a side to other dishes just stewed or sautèed in a pan with some olive oil, garlic and chili pepper or to be used paired with sausage or on top of a focaccia pugliese.

A symbolic food in Puglia

It is one of the most symbolic vegetable food eaten in northern and central Puglia during winter time, thanks to its nutritional properties and because of its good flavor: it tastes quite bitter, but also very delicate and it is rich in pungency. Therefore, turnip greens give a typical aftertaste to the dishes it is used for, that are subsequently enriched by its use. In conclusion, it is one of the most famous vegetables in our region, because of its adaptability to many recipes and its peculiar taste.

If you want to taste this vegetable and replicate the most traditional Apulian pasta recipe, you can click here and follow the making of it step by step.

Why Olive Oil is Important for your Health

0161024_GLB1186

Olive oil is undoubtedly one of the most common condiments found on our dining tables; yet, it is sometimes avoided and viewed as unhealthy. On the contrary, studies prove that the fatty acids and antioxidants found in olive oil offer several health benefits, including a reduced risk of heart disease.

So what is olive oil, and how is it made?

Olive oil is the oil extracted from olives, the fruits of the olive tree, which are traditional to the Mediterranean regions. One such region is Puglia, one of the most fertile regions in southern Italy. Puglia is celebrated throughout the Mediterranean for its quality and abundance of olive trees. 

Puglia’s sunny climate and territory composition are particularly desirable for the farming of olive trees. These factors are essential for producing nutritional, high-quality extra virgin olive oils that protect our immune system and prevent various diseases. 

Extra virgin olive oil is considered to be the healthiest type of olive oil. It is extracted using natural methods and is standardized for purity and certain sensory qualities like taste and smell. At Especially Puglia, the production process is handled by expert craftsmen who carefully pick, clean, grind and separate the olives to obtain the purest extra virgin olive oils from the south of Italy.

Olive oil health benefits

Extra virgin olive oil has numerous benefits and is a staple food for Mediterranean populations and beyond. The fatty acids help it reduce cholesterol, whereas its antioxidants prevent cancer. Olive oil is also rich in Omega 3 and Omega 6 and prevents hypertension. Olive oil contains high amounts of oleic acid and vitamin E, which prevent thrombogenesis and favor the reduction of atherosclerotic plaques, preventing strokes. 

Furthermore, olive oil lowers blood sugar levels, preventing diabetes, and positively affects the maturation of cells that cause calcium buildup in the bones, reducing the risk of osteoporosis. It also has anti-inflammatory power and is a mild laxative. If you have ever tasted slightly spicy olive oil, it contains compounds called polyphenols that help process your memory better. 

Last but not least, olive oil is also used in a range of beauty products. It cleanses the skin, fights acne, moisturizes dry hair, reduces dandruff, and hydrates lips. Olive oil can also be used in scrubs to reduce wrinkles, relieve skin inflammations and overall, soften skin. 

At Especially Puglia, we source the most refined extra virgin olive oils from independent, organic farms. We guarantee the purest, healthiest olive oils and freshest, most authentic taste by emphasizing sustainable practices, small-batch production, and short, transparent supply chains. 

Conclusion

The bottom line is that extra virgin olive oil is super healthy. The high quality of the oil is primarily attributed to its harvesting process that is done with non-invasive methods for the tree, thanks to traditional master farmers and harvesters. 

When you taste Pugliese extra virgin olive oil, you can taste the territory it originates from- its soil, topography, and climate. This is why Especially Puglia encourages you to buy olive oil only from the best companies that put in the dedication and care to ensure the production of the freshest and healthiest olive oil. 

Some of the Most Beautiful Christmas Traditions of Salento

WhatsApp Image 2021-12-17 at 1.39.12 PM (1)

The festive season is magical anywhere, but even more so in Salento. Towns and villages come alive with street markets and exhibitions full of treats, handicrafts, and traditions unique to the region and the season. Full of carefully displayed nativity scenes, beautiful sunny days and mouth-watering candy dishes, Southern Italy really is the place to be during Christmas time. Here are some of the delightful traditions of Salento that add to the lights and cheer and make this the most wonderful time of the year.

Taranto: the longest Christmas in Europe!

In the city of Taranto, Christmas celebrations begin as early as November 22nd, when a marching band performs all night long down the streets! Their songs appear to have originated from tunes played by Abruzzo shepherds, who came to Taranto with their flocks and bagpipes and played in the city's alleyways in exchange for food. They received pettole in return for their music, which is why November 22nd is also known as the frying day. Families make large amounts of pettole, which are fried leavened dough balls boiled in extra virgin olive oil and then rolled in salt or sprinkled with sugar. 

Legend says this tradition stems from the mistake of a housewife who, after kneading dough, was distracted by the band playing tunes out on the street. When she returned home, she tossed the dough, which she could no longer use for bread, into boiling oil. Her kids were overjoyed by the taste of the fried balls, which she called "pettole", inspired by pitta, which means "little focaccia." She and the kids then took the remaining pettole down the street to give to the pipers.

La Fiera dei Pupi: The Puppet Fair of Lecce

Now let’s visit Lecce. It is lovely all year round but especially vibrant during Christmas time. The city centre is decorated in lights and buzzing with cultural artisan markets like the Fiera dei Pupi. 

Fiera dei Pupi, or “the puppet fair”, is an exhibition where you can buy the traditional figurines for the nativity scene. This fair has existed for over seven centuries, and master puppeteers come together to display their incredible skills in wood, clay and paper-mâché work. Each figurine is made with extreme care and attention to serve as the perfect gift or souvenir for you to take home.

Presepe vivente di Tricase

A Living Nativity: the “presepe” of Tricase, Specchia, and Pezze di Greco

The Presepe or “crib” tradition involves Italian families uniting around the crib each evening before Christmas eve to make Mary and Joseph go one step further towards the manger. Baby Jesus is absent during this time, hidden somewhere in the house. He will appear only at midnight on Christmas Eve during another, more festive, family gathering. 

Tricase's living nativity scene is one of Italy's most beautiful nativity scenes, according to the Touring Club. It is also one of Apulia's eight oldest nativity scenes, being over 40 years old.

Specchia was the first of Salento's ancient towns to be listed as one of Italy's most beautiful villages. During the Christmas season, it hosts one of the most stunning nativity scenes that you absolutely must visit when on holiday in Puglia, near Lower Salento. More than 200 figurines are set up to represent everyday life scenarios in Salento. Some share stories like the longest night in history and the birth of Jesus, as depicted in the courtyard of Palazzo Risolo in Piazza del Popolo.

In Pezze di Greco, baby Jesus lives in a rocky village dating back to the end of the 1800s and the 1900s. The mountainous region filled with caves and olive trees provides a historical atmosphere to take tourists back in time to relive the birth of baby Jesus. Pezze di Greco's "living crib" includes scenarios acted out by hundreds of actors sharing the tale of the timeless event. Animals, antique crafts, scents, music, historical relics and instruments combine to make this one of the most exciting and characteristic traditions of Christmas.

What’s All the Buzz About?

Honey dipper

Raw honey is more than just Mother Nature’s natural sweetener—it also offers some delicious health benefits, too!

While we love our honey drizzled on everything from a good slice of homemade bread and fresh ricotta, we also wouldn’t judge you if you just attacked it with a spoon (hey, if it worked for Winnie the Pooh…). Of course, something Pooh probably didn’t know was that the honey he was guzzling (and look, we don’t recommend actually guzzling our honey, or any honey for that matter) was also doing more than just satiating that “rumbly in his tumbly”. 

It’s Chock Full of Antioxidants

While we all wish that we could get our antioxidants from that tub of ice cream in our freezer we all know that fruits and vegetables are the Holy Grail when it comes to being packed with antioxidants, which can protect against cell damage caused by oxidative stress and free radicals (think everything from cigarette smoke and environmental pollutants to certain prescription medications). However, we can’t give fruits and veggies all the credit here. Honey is also loaded with antioxidants. 

In fact, some honey even contains more antioxidants than certain fruits or vegetables. So, while we aren’t saying that you can (or should) skip out on eating those five servings of fruits and vegetables every day, you may want to simply add a little honey to your diet to really give your body a little antioxidant-rich boost.

Antibacterial, Antifungal and Anti-Inflammatory, Oh My! 

Honey is healing! Not only has honey been known to promote faster wound healing but it also contains antimicrobial and antibacterial properties, which can kill both bacteria and fungus and protect against infection. Plus, honey is an anti-inflammatory, so it could even play a role in protecting against certain chronic inflammatory conditions. This is why people sometimes use honey in wound healing, to aid in better digestion, to ease inflammatory bowel diseases and inflamed acne, and to protect against gum disease. A delicious treat that can do all this? We’re on board! 

Contains Phytonutrients 

What in the world is a phytonutrient? Phytonutrients are the amazing chemicals produced by plants that can support your health. Common phytonutrients that you might recognize by name are flavonoids and resveratrol (both found in red wine), As you might imagine, honey is a phytonutrient powerhouse! In fact, we have these phytonutrients to thank for making honey an antibacterial, antifungal and antioxidant-rich treat. Phytonutrients may help to supercharge your immune system, which we probably could use more of this time of year. 

Stave Off That “Rumbly in Your Tumbly” 

Honey as a prebiotic? It definitely can be! There are certain nasty bugs that can attack our gut and leave us dealing with some unpleasant symptoms. We’re also more likely to experience these problems around the holidays, and nothing ruins a holiday faster than a stomachache. If you’re someone who is prone to stomach ulcers or has an inflamed or grumbly gut, you may want to nourish it with a little bit of honey. 

Tell sore throats and colds to take a hike 

Starting to feel a scratchy throat or a cough coming on? If you’re concerned about a cold, as many people are during the colder months, you may be able to soothe some of these symptoms, reduce throat inflammation and even fight that infection with some honey. It’s a nice natural, non-medicinal remedy that might help ease your symptoms. Of course, if you’re feeling just dandy you might wish to replace that cup of hot honey-laced tea for something a little stronger. Might we suggest a Hot Toddy with a generous drizzle of our acacia honey? Yea, we know, we’re drooling too. 

Ways to Spice Up Your Life (and Foods) with Honey 

Okay, okay, so now you are aware of the awesome benefits of honey, you might be thinking about ways to incorporate our honey into your everyday diet. The great thing about honey is that it can be used to enhance both sweet and savory dishes. Here are just some of the ways we love our honey: 

  • Over fresh berries or roasted peaches and yogurt for breakfast
  • Added to marinades or salad dressings like honey vinaigrettes, honey-ginger glazed salmon and honey hoisin chicken wings 
  • Incorporated into desserts such as honey cakes or Cartellate (typical Christmas pastries) 
  • Drizzled over bruschetta or crostini with walnuts and farmer’s cheese (or goat cheese) 
  • Mixed with your favorite cocktails such as the Bee’s Knees, Tequila Honey Bee and the aforementioned Hot Toddy

Of course, in order to reap the beautiful benefits of our raw honey we also have to do our part to save the bees! Our Adopt a Beehive program is a great gift for sweet tooths, health-conscious individuals, foodies and even our beloved bee advocates. Help support local beekeepers and earn it back with some of our Italian liquid gold. 

Adopt a Beehive

Your support fuels our mission!

Order Now
Honey spoons

We’re Dreaming of the Delicious Bread of Altamura During Quarantine! Here’s Why it’s Special

Altamura Bread

“Altamura bread, by far the best bread to be had, so good that the wise traveller takes a supply with him for his onward journey.” (Horace’s Satires) 

It seems that everyone is making bread lately and we really aren’t surprised. After all, breadmaking can be incredibly therapeutic and the reward of warm, carb-y goodness after all that kneading and patient waiting is even more enticing. Breadmaking has been around since the Stone Age, so there is something about making bread that taps into our primal desires to nourish and provide sustenance to ourselves and our families (as if you needed another excuse to make bread). 

Whether you’re a bread connoisseur or just a lover of carbs, the bread of Altamura (or pane di Altamura) should be on everyone’s radar. The Roman poet Horace claimed it was the best bread he’s ever eaten and we’re not about to argue with him. After all, this is the only PDO-protected bread among Italy’s 1,000 types, which means that in order for it to truly be a loaf from Altamura it has to be made from local ingredients (look, Italians are serious about the quality of their food!). 

Altamura bread is incredibly versatile, which means that you can break into this crusty loaf and enjoy on its own, with a generous drizzle of olive oil or with fresh herbs, vine-picked tomatoes and fresh pecorino. This bread is the perfection combo of soft, doughy insides encapsulated by a satisfyingly crunchy exterior (that must be at least 3mm thick), which also keeps it perfectly preserved for a few days without drying out. 

If you love bread as much as we do, then a trip to Puglia is the ultimate foodie’s pilgrimage. After all, there is no better place in the world than one that includes heaping plates of hand-rolled pasta, local olive oil, freshly picked vegetables, warm homemade Altamura bread and flowing wine. Ah yes, now that’s la dolce vita!  

While we may not know what travel will look like over the next few months, once things start to take on some semblance of normal and people begin to jet set once again, we’d love to take you on a trek through the rolling wheat fields and olive groves of Puglia, where sun-bleached homes loom over dramatic Adriatic coastlines and the famed alabaster stone hunts of Alberobello beckon like an Italian fairy tale. 

You’ll visit small organic and sustainable farms, enjoy wine tastings among the local vineyards, take a culinary tour of the small towns that make up Puglia and you’ll even learn how to make pasta. Once it’s safe for us to travel again, we do hope you’ll join us for food, frivolity and some much-needed dolce far niente in Puglia. In the meantime, we hope that you are finding some stress relief through baking and breadmaking; we certainly are. 

 

Cheers! Raise a Glass to Memorial Day and National Wine Day

Photo Trabucco 2

It’s the perfect time to learn more about Puglia, Italy’s beloved wine region. 

Yep you read that right. Today isn’t just Memorial Day. It’s also National Wine Day! And while we think Wine Day should really be every day, we want to take a little time to recognize the largest wine-producing region in Italy—Puglia (of course!). Grapes have called Puglia home for more than 2,000 years and are known for producing some pretty incredible and complex (mostly red) wines. 

That’s because Puglia is a winemakers’ dream, with a warm, dry climate, refreshingly temperate breezes and rich soil. Many of the wines that come from Puglia also have a rather high alcohol concentration, so a bottle is best enjoyed with food (another perfect excuse to gas up the grill!) and good company (even virtually). Let’s get to know these popular Apulia wines a little better…

The Sultry Reds of the South 

Red wines are Puglia’s bread and butter, so if you are a professed red wine lover you better add some Pugliese wines to your collection. If you love a good full-bodied red, then Negroamaro and Primitivo are your dream wines. They are rich and robust with hints of dark berries, which means that they pair nicely with heartier meat-based dishes such as roasted lamb and veal parmigiana or tomato-based pastas. If you love to turn up the heat when cooking, these wines also complement spicier meals. 

Another wonderful red-wine grape is the Uva di Troia (sometimes referred to as Sumarello or Nero di Troia). While not as common as other grapes of the region, Uva di Troia produces beautiful, full-bodied wines with notes of licorice, spice, cherry and dark fruits. These grapes are often blended together with other popular grapes including Sangiovese and Montepulciano. You’ll be hard pressed to find Uva di Troia wines outside of Puglia, making it a unique wine to the region. Aged cheeses, as well as grilled and cured meats, and roasted peppers are great food complements to bring out the character and complexity of a Uva di Troia wine. 

Puglia’s Whimsical White Wines 

While white wines are not as prolific in Puglia as red wines, we simply cannot ignore the marvelous local grapes such as Bombino Bianco, Verdeca, Fiano and Bianco d’Alessano, which often produce delightful Chardonnays and Sauvignons. Verdeca offers light, citrus notes while Fiano is a bit nuttier with hints of spice and honey. 

Planning a seafood feast during the summer months? A Verdeca wine will be the perfect pairing, especially with shrimp or a flaky white fish such as flounder. On the other hand, Fiano complements glazed meats such as honey-orange glazed chicken or salmon on the grill. 

Sparkling Wines: Puglia’s Little-Known Secret 

Even though sparkling wine production in southern Italy is small, we would be remiss if we didn’t at least shine a spotlight on the sparkling wines of this region. Italy is more than just delicious prosecco. When you head to the heel of Italy, you’ll find a variety of red, rosé and white sparkling wines.  

The sparkling rosés and reds are typically made from Negroamaro, while the sparkling white wines are often made from Trebbiano or Bombino Bianco. These sparkling wines are also more fruit forward and full-bodied than prosecco. Try the award-winning Coppi’s Bollicine Cheri Extra Dry Rosé from Salento, which can be enjoyed on its own or paired with sweet, almond-based desserts. 

Is it 5 o’clock yet, because we are ready to pop open a beautiful bottle of pugliese wine? How are you celebrating Memorial Day and National Drink Wine Day this year? However and wherever you choose to celebrate we (virtually) click your glass and say, “Salute!” 

Cavatelli with Mussels and Cannellini Beans

CAVATELI WITH MUSSELS 2.

One of Puglia’s greatest treasures is its coastline. Yes, there are some of the most beautiful beaches in Europe there, but a beautiful coastline also means delicious seafood! This traditional dish is a great mix of land and sea, and allows you to create a true Pugliese experience right in your own kitchen!  Prep Time: 5 mins ~~~ Cook Time: 40 mins ~~~ Serving Size: 4-6ppl  Ingredients:

  • Extra Virgin Olive Oil
  • 2 Tbsp Parsley
  • Salt to taste
  • Pepper to taste
  • 1lb of Mussels
  • 3 cloves of garlic, crushed
  • 1/2 cup of White Wine ( or Rose if you prefer that!)
  • 1 bag of Cavatelli
  • 1 can of Cannellini Beans or 1 1/2 cups of dried Cannellini beans
  • 1 jar of Spaccatella di Pomodori

Directions:

  1. Start by crushing the garlic cloves and chopping the parsley.
  2. In a pan, add the Extra Virgin Olive Oil, salt, pepper, and crushed garlic. While these are sautéing. Put a pot on to boil water. 
  3. Let this olive oil mixture simmer for a few minutes. In the meantime, rinse off the mussels, making sure they are clean and ready to go into the pan.
  4. Next, add the mussels into the pan, pour the white wine in with the mussels, and stir until everything is mixed well. Cover and allow the mussels to simmer and steam for approximately 15 minutes.
  5. Once the mussels are done, uncover and start separating the mussel meat from the shell, keeping the mussel meat in the pan. Be sure to save some of the shells to flavor the sauce.
  6. In the same pan that the mussels are in, add the pomodori, cannellini beans, and extra shells back in. Allow to simmer for approximately 15 minutes. Let it start to bubble, and stir every few minutes.
  7. Once the water has boiled, add the cavatelli and let cook until al dente, approximately 5-10 minutes.
  8. When the cavatelli is done, strain and add directly to the pan with the mussels and sauce. Mix well so that each piece is coated with sauce.
  9. Sprinkle the parsley on top and mix again. Then you are ready to serve!

Check out the step by step video below!

Orecchiette di Grano Arso with cherry tomato sauce, stracciatella and basil

CAVATELI WITH MUSSELS 2
Orecchiette di Grano Arso is a type of pasta that Puglia is known for, made from toasted durum wheat, which gives it it’s darker color. It has a lot more flavor than your average pasta through this process. That’s why it doesn’t require a lot to pair with it. This dish is perfect for anyone who is looking for a delicious dish to wow your (at home) "dinner guests" because it is so beautiful, but doesn’t require a lot of ingredients or time. Enjoy with whoever you are quarantining with right now! 
Prep Time: 5 mins ~~~ Cook Time: 40 mins ~~~ Serving Size: 4-6 ppl 
Ingredients: 
  • 3 Tbsp Extra Virgin Olive Oil 
  • A small bunch of fresh basil
  • Cherry Tomato Sauce - Passata Artigianale 
  • Salt to taste 
  • Pepper to taste 
  • 1 or 2 Fresh Burrata  
  • 1 bag of Orecchiette di Grano Arso 
Directions: 
  1. Add the Extra Virgin Olive Oil, fresh basil, salt and pepper, and cherry tomato sauce to a pan. Allow to simmer for about 20 mins, stir occasionally. 
  2. While the sauce is simmering, put water on to boil, once it is ready, add the orecchiette, allow to cook until al dente, approximately 5-10 mins
  3. When the orecchiette is ready, strain, and add directly to the pan with the sauce and stir. 
  4. While still on the heat, mix the pasta and sauce allowing the sauce to coat each piece of pasta. 
  5. Next add the pasta to bowls for plating. 
  6. Take out the fresh burrata, cut the burrata in half and scoop out the stracciatella. 
  7. Add a nice spoonful of stracciatella on top of each bowl of pasta, garnish with fresh basil, drizzle with extra virgin olive oil, and enjoy! 
Shop with Especially Puglia 
  1. Extra Virgin Olive Oil, - also available our Adopt an Olive Tree - Olive Oil all year long!
  2. Cherry Tomato Sauce - “Passata Artigianale”
  3. Orecchiette Di Grano Arso - Toasted Wheat Orecchiette 
  4. Quarantine Essentials Box - all of the above items are in this box! - check out the different options and pick which is best for you! 

Follow along with the recipe video Below!

Cicatelli Con Rucola e Pomodori

Cicatelli con rucola e pomodori

Did you know wild arugula grows abundantly in Puglia? It’s true! Every farm has wild arugula growing in their fields, and probably some tomatoes growing somewhere else as well, that’s why this dish is the perfect homestyle “farm-to-table” meal. While we can’t be at the farm right now, we are still able to get the ingredients to us. This Pugliese recipe is simple, but delicious, perfect for Spring or Fall, whenever things are being harvested or in our case right now, whenever our shipments of tomato sauce comes in from Puglia! 

Prep Time: none ~ Cook Time: 30 mins ~ Serving Size: 4-6 people 
Ingredients: 
  • 2 Tbsp of Extra Virgin Olive Oil 
  • 3 Garlic cloves, crushed 
  • 1 Tsp of Peperoncino 
  • 1-2 cups of fresh Arugula 
  • 1/2 jar of Spaccatella di Pomodori 
  • Salt to Taste 
  • A block of Ricotta Dura for grating on top 
Directions: 
  1. Add the cicatelli and arugula to a pot of boiling water, add salt to the water, and allow to cook until al dente for about 5-10 mins. 
  2. While they are cooking, in another pan, add the Extra Virgin Olive Oil, crushed garlic cloves, peperoncino, and spaccatella di pomodori. Allow to sauté and the flavors to meld for about 5-10 mins. 
  3. Once the pasta is done, strain and add the pasta and arugula directly to pan with the olive oil and tomato mixture. If you would like to keep some of the pasta water, you can use it for the next step to allow the sauce to mix with the pasta, but it isn’t necessary. 
  4. Mix until each piece of pasta has a nice layer of sauce on it and the tomatoes and arugula are throughout the dish. 
  5. Grate the ricotta dura on top, and enjoy! 
Shop with Especially Puglia: 
  1. Extra Virgin Olive Oil, - also available our Adopt an Olive Tree - Olive Oil all year long!
  2. Spaccatella di Pomodori, jarred in Puglia at the high of freshness! 
  3. Durum Wheat Cicatelli Pasta 

Check out the step-by-step video below!

Orecchiette Con Cime di Rapa

3

If you are looking for a comforting meal to transport you to Puglia, look no further than this Orecchiette con Cime di Rapa recipe. A traditional Pugliese recipe that’s sure to please everyone in the family, is a nice mix of the sea and the land with the melding of anchovies, broccoli rabe, and breadcrumbs. The only fresh ingredients you need from the store is the broccoli rabe, everything else is pantry staple items! Our gift to you, from Puglia to your table. 

Prep Time: 10 mins 
Cook Time: 30 mins 
Serving Size: 4-6 people 
Ingredients: 
  • 2 Tbsp Extra Virgin Olive Oil 
  • 2 cloves of garlic 
  • 3-4 anchovies filets 
  • 2-3 small red chili peppers 
  • 3-4 cherry tomatoes 
  • 2 bunches of broccoli rabe (this is the American cousin to Cime di Rape) 
  • 3/4 cup of fresh toasted breadcrumbs 
  • Salt to taste
  • I bag of Orecchiette Pasta 
Directions: 
  1. Clean off the broccoli rabe, and drop in a pot of water, set a side and wait to boil. 
  2. In a separate pan, add Extra Virgin Olive Oil, garlic cloves, anchovies, red chili peppers and tomatoes. Allow to time for the ingredients to sauté and meld together. 
  3. Add salt to the boiling water, then add in the bag of Orecchiette. Allow to cook until al dente, approximately 5-10 minutes. 
  4. Take out some of the pasta water before straining the pasta and broccoli rabe. 
  5. Mix in the pasta and broccoli rabe straight into the pan with the sautéed ingredients. 
  6. Add in the pasta water that was set aside earlier. This should create a light sauce when combined with all the ingredients. Mix until each piece of pasta is coated nicely. 
  7. Top with fresh toasted breadcrumbs and enjoy! 
Shop the Ingredients from Especially Puglia: 
  1. Orecchiette Pasta 
  2. Extra Virgin Olive Oil, - also available is our Adopt an Olive Tree - to enjoy olive oil all year long!

Watch the step-by-step video Below!

Cavatelli with Lentils Recipe

Looking for a perfect hearty winter meal? Need inspiration in the kitchen while you are stuck at home? Look no further than our Cavatelli with Lentils recipe! It is a simple, yet delicious meal, that uses mostly items from your pantry! It is easy to set up and you can let the lentils cook, while you work from home, or help the kids with school work. The perfect Italian comfort food, that is sure to keep you feeling cozy during these times! Plus, you can pull out those terra-cotta pots, (dutch ovens, or slow-cookers) and put them to use for simmering the lentils, a traditional item in any Pugliese kitchen. It’s like traveling to Puglia without leaving your home! Enjoy!

Prep time: 20 mins ~~~ Cooking time: 45 mins ~~~ Serving size: 4-6 people

Ingredients: 

  • 2 cups of brown lentils (if they are dry, allow extra time for them to soak before putting in the pot to simmer)
  • 2 stalks of celery
  • 1/2 Medium sized onion
  • 2 medium carrots
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 jar of pomodori pelati a mano
  • 1 bay leaf
  • Salt to taste Pepper to taste
  • 1 bag of Cavatelli Pasta

Directions: 

  1. Start boiling the water for the pasta.
  2. Chop up the onion, carrots and celery very finely for the soffrito.
  3. In a separate pan add the extra virgin olive oil, the soffrito ingredients, bay leaf, and season with salt and pepper to taste. Allow the mixture to sauté until it softens and mixes well together.
  4. Add the pre-soaked lentils into a terra-cotta pot, add the sofritto into the pot, and any leftover lentil juices. Allow to simmer in the terracotta for 30-40 mins, checking and stirring every 10-15 minutes.
  5. While the lentils are simmering, bring the water to a boil and add the cavatelli. Allow to cook until al dente, approximately 5-10 mins.
  6. Drain the cavatelli and return to the original pot. Ladle the lentils into coverlet and mix together. Add some of the juices from terra-cotta to create a light coating on all of the pieces of pasta. Enjoy!

Shop with Especially Puglia: 

  1. Durum Wheat Cavatelli Pasta – Artisanal pasta straight from Puglia!
  2. Extra Virgin Olive Oil, – also available our Adopt an Olive Tree – Enjoy olive oil all year long!
  3. Pomodori Pelati a Mano, jarred in Puglia at the height of freshness.
  4. Terracotta Bowl – Coming Soon!
Check out the recipe video here!

‘Tis the Season for These Pugliese Holiday Treats

0150819_GBF7054

There are few things as beautiful as the ivory stone huts of Alberobello twinkling to life with the vibrant colors of Christmas lights. Lights festivals across Puglia offer up stunning decorations, beautiful Christmas trees and charming ice-skating rinks. The smell of fried sugar and freshly baked cakes beckon you like Sirens to the area’s Christmas markets. Simply put, Puglia at Christmastime is a real-life fairy tale. 

As with most festivities, food is the centerpiece. And we can all agree that Italians certainly know how to cook; therefore, it shouldn’t come as much of a surprise to find that the holidays are no different when it comes to the smorgasbord of delicious, drool-worthy dishes served up in the sunny southern heel of Italy. Here are just some traditional sweet and savory Pugliese dishes and treats made throughout the holiday season. 

Pettole 

Pettole are little drops of fried leavened dough bliss that are boiled in extra virgin olive oil and then rolled in salt. These simple but delicious fried dough balls can be served plain or stuffed with fish, cheese or vegetables. Of course, pettole are highly versatile, so they can also be rolled in sugar if you’re craving something sweet. Either way, we’re pretty sure you can’t go wrong with this tasty holiday amuse bouche. 

Cartellate 

Life’s short so let’s talk about dessert first. Puglia is known for its breads, among so many other wonderful culinary delights; therefore, it should come as no surprise that many of the holiday treats are dough-based. Enter cartellate, a deep-fried pastry wheel cooked in white wine and then dipped in honey, sugar and cinnamon powder (are you drooling yet?). Is there anything that could possibly sound more heavenly? Yea, we didn’t think so. 

Purcidduzzi

Similar to pettole but traditionally sweet, purcidduzzi is a dish of fried balls made from sweet yeast dough that are stacked pyramid-like on a plate where they are then generously drizzled with honey and dusted with cinnamon and sugar. You’ll find some amazing towering plates of purcidduzi in Puglia during the holiday season. It’s also enjoyed well into the New Year, because why restrict such a delicious treat to Christmas only?

Capitone (Eel) 

Every region throughout Italy has their own traditional cuisine that they prepare on Christmas Eve based off the local ingredients and delicacies. In Puglia, you’ll find that it’s rather common to eat capitone (eel) around Christmas. Some regions fry the eel, while you’re more likely to find it stewed or baked with olive oil and tomato sauce in Puglia.

Whether you want to try your hand at making some of these delicious seasonal treats or you just want to add a little decadence to your holiday feasts with some Pugliese kitchen staples, we can definitely help with that.  Our caciocavallo podolico is the perfect complement for any holiday cheese board, our honey is perfect for drizzling on…well, just about everything, and our olive oil is the everyday pantry item you need to elevate and transform a salad, baked fish or even some home-baked bread. Let our Italian traditions inspire your next meal this holiday season. 

 

A Cheese-Lover’s Guide to Pugliese Cheeses

0161024_GLB1903

The sun-soaked heel of Italy, Puglia already flirts with its sea of olive tree-studded countryside and hundreds of miles of unbelievable coastline. However, did you know that this agricultural-rich region is also responsible for some of the most heavenly cheeses in the world? We might be biased, and we certainly don’t want to “dis a brie”, but we have to admit that nothing comes close to the brilliance of these Pugliese cheeses. 

Burrata

If you’ve ever watched someone break into a tender ball of Burrata then you’ve seen the magic of this famous Pugliese cheese at work. While the cheese looks similar to mozzarella, a gentle slice of a knife will allow the rich, buttery insides to come flowing out. You may find this creamy cheese drizzled with olive oil and served alongside homemade bread, or for added decadence Burrata can also be piled high on pizza to concoct the dream comfort food.  

Caciocavallo Podolico

This cheese holds a special place in our hearts. After all, our Adopt a Cow specialty box comes with locally sourced Caciocavallo Podolico cheese from one of our local farms. This rare Italian cheese is made from milk produced by Podolica cows that are fed a generous helping of herbs, resulting in herb-rich flavored milk that creates a rich cheese that needs years to ripen. This full-bodied cheese is the perfect blend of smoked spice and delicate fruitiness. Some restaurants will even dish out fried Caciocavallo cheese along with fresh basil and cherry tomatoes. We can’t say enough about this life-changing cheese that you have to taste to believe. 

Fallone di Gravina 

A blend of sheep and goat’s milk, Fallone di Gravina is a delectable rind-less fromage that is soft and delicate but has a distinct spicy flavor. This cheese is almost always consumed on the very same day it was produced, meaning that you won’t find a Fallone di Gravina that’s fresher than in the region of Puglia. It also pairs quite nicely with a chilled glass of Martina Bianco DOP.

Cacioricotta

This one-of-a-kind soft cheese is Puglia’s take on ricotta. It’s created using cow, goat or sheep’s milk and two different cheese-making techniques that include curdling the milk. Traditionally produced in the spring, cacioricotta is flaky and delicate with the perfect hint of saltiness. It can be grated onto pizza, tomato-based pasta dishes and salads, or served with local bread and a full-bodied Primitivo.  

Mozzarella 

This cheese really needs no introduction, but we’d be remiss not to mention it, since Puglia is one of the main producers of this pizza-loving cheese. This beloved and versatile cheese is actually rather simple to make since it doesn’t go through the same aging process that hard cheeses like Parmesan do. Once mozzarella is made it’s ready to eat, so you never have to wait too long (which we love to hear!). Mozzarella isn’t just for pizza, however. It also compliments salads, pasta, roasted vegetables and even fruits such as melons and pears. 

Canestrato Pugliese DOP 

Typical to the cities of Foggia and Bari, Canestrato is a dense and nutty pecorino-style cheese made from sheep’s milk. The cheese is aged anywhere from 3-10 months and offers a slight sweetness that becomes more prominent with age. This hard cheese is a popular table cheese, often grated over pears and raw vegetables, as well as soups, salads and pasta. 

Stracciatella Pugliese

You remember the amazing creaminess that flows out of Burrata when you cut into it? Well, stracciatella cheese is that creamy filling, made from a blend of cream and strips of mozzarella cheese left over from mozzarella making. It’s easy to understand why anyone would love this perfectly creamy cheese, as it’s an incredibly versatile cheese. It can be added to pizza, pasta, bruschetta or just about any delicious Italian dish you can think of. 

Pallone di Gravina 

Not to be confused with Fallone di Gravina, Pallone di Gravina is a traditional cow’s milk cheese hailing from the town of Gravina. This cow’s milk cheese is shaped into balls, which once made it easy to transport on donkeys during the migration of livestock centuries ago. Today, this cheese is most often produced during the months of January and March, when the lush grass makes for more flavorful milk. Pallone di Gravina that has undergone a long maturation process offers hints of caramel and local herbs, which can compliment many Italian dishes or simply be enjoyed by itself with a bold red wine. 

Giuncata 

Giuncata is one of the oldest Pugliese cheeses. This soft delicate cow, goat or sheep’s milk cheese offers a hint of sweetness while also being low calorie. Giuncata requires a very simple preparation and is not salted or seasoned. This delightful table cheese should be enjoyed immediately after it’s produced, and you’ll often find it served with a drizzle of olive oil, freshly baked bread or vegetables such as fresh tomatoes and fennel. Pair it with a chilled rosé and your life with be forever changed. 

Ricotta Marzotica

Along with the ricotta-like Cacioricotta, Puglia is also known for making Ricotta Marzotica. Made between the months of February and April, this soft cheese can also be produced from cow, sheep or goat’s milk. Once the cheese is made it’s covered with local wild herbs to add a little extra flavor. This salted cheese is often served during Easter, particularly alongside a dish of broad beans. Of course, the light flavor and softness can also add a little extra decadence to vegetables, pasta and even desserts. 

Stay tuned in the coming months for news about our new Spring FarmStay Tour in Puglia that will put the limelight on this region’s amazing cheeses. Enjoy a once-in-a-lifetime gastronomic

Dish Out Some Goodwill this Giving Tuesday

City Harvest

As we emerge from the post-turkey haze and frenetic holiday shopping we stop to consider what the holidays are truly about: spending time with those we love, eating delicious food and spreading goodwill and cheer. This Giving Tuesday, celebrate the true meaning of the season by helping those less fortunate. 

Giving Tuesday is a global movement that encourages others to help their communities and to give back. When you make a purchase from Especially Puglia today, a portion of today’s profits will go to supporting City Harvest’s heroic efforts to provide food to New Yorkers who face hunger. Purchase one of our beautiful gift boxes or kitchen supplies for your favorite home chef (or yourself), support the hardworking Pugliese farmers and aid a worthy cause. 

What is City Harvest?

Nearly 1.2 million New Yorkers face hunger, but City Harvest is changing all this. City Harvest is the biggest NYC-based food rescue operation, saving around 59 million pounds of food each year and delivering it to more than 500 soup kitchens, food pantries and other community organizations across five boroughs.

City Harvest has been serving the New York community for more than 30 years and feeding over one million people. City Harvest also offers free nutrition education to help everyone from children to seniors create and enjoy healthy, budget-friendly meals. 

We believe having easy access to healthy, quality food isn’t a privilege but a right. We take great pride in providing our customers with quality products that exemplify the spirit of Puglia’s culture and food. Now, by providing incredible products delivered from local Pugliese farms straight to your table we can also provide the less fortunate with nutritious, high-quality meals by supporting the incredible efforts of City Harvest. 

When you purchase from us on Giving Tuesday not only will you have the perfect gift for that someone special to unwrap this holiday season but you also give the gift of full stomachs and full hearts.  

Help us combat hunger this Giving Tuesday. 

Grilled Lamb Chops and Fennel Salad with a Honey Vinaigrette Recipe

LambChop1
Lamb is a quintessential Easter staple in Puglia, so we thought this was the perfect simple recipe to share! We hope this can help you impress family and friends this Easter (or all year long)! In Pugliese cuisine, it is all about fresh and flavorful ingredients, prepared simply, to create something beautiful and delicious! 
Serving Size: 1-3 people  - Prep Time: 20 mins - Cook Time: 20 mins 

Ingredients

Extra Virgin Olive Oil 
Rose Wine or wine of your choice 
3 Lamb Chops 
1 head of garlic 
2 tsp Peperoncino 
Handful of Bay Leaves 
2 Sprigs of Rosemary 
3 Stalks of Celery 
Apple Cider Vinegar or vinegar of your choice 
Acacia Honey 
1 Head of Fennel 
3 tomatoes on the vine 
1 red onion 
A bunch of mint 
Salt to taste 
Pepper to taste 
Mosto Cotto 

Directions:

For the Marinade: 
  1. Smash 4-5 cloves of garlic with your hand or a knife, set aside. Cut off the bottoms of the celery stalks and chop. Cut the red onion in half, set other half aside. 
  2. Place the lamb chops in a large mixing bowl, add the smashed garlic, bay leaves, chopped celery, rosemary leaves, red onion and peperoncino. Sprinkle with salt and pepper to taste. Drizzle with olive oil, and rose wine, enough to cover the bottom of the bowl. Mix up the entire mixture in the bowl with tongs, making sure the lamb chops are completely coated.  
  3. Put in the fridge for at least 2 hours to marinate. You can marinate overnight if you would like as well. 
For the Vinaigrette and Salad: 
  1. Pour about 1/4 cup of apple cider vinegar in a small mixing bowl. Drizzle honey in the bowl, about 2 tablespoons worth. Mix it up so that the ingredients are a smooth mixture. 
  2. Chop the head of fennel and half of red onion into slices, then cut tomatoes into quarters and place in medium mixing bowl. Chop mint finely and sprinkle on to salad. 
  3. Add salt and pepper to taste. Drizzle vinaigrette on top of salad and toss so that everything is nicely coated. Set aside. 
For the Lamb Chops: 
  1. If using a table top grill use high heat, so that the grills are almost smoking. If using an outdoor grill use discretion on temperature. 
  2. Place the lamb chops on the grill face down for approximately 2 minutes to get a sear. Flip to the other side, and cook for approximately 3 minutes for a sear on both sides. 
  3. While it is cooking you can dip the rosemary springs in the extra marinade and spread on the lamb chops to keep them juicy. Place the onions, garlic, bay leaves and rosemary on the grill for the last few minutes. Turn and get a sear on the side of lamb chops for one minute. 
  4. Take off and let the lamb chops rest for a ten minutes. When you are ready to plate, place the lamb chops on a plate, add grilled vegetables and herbs, drizzle with olive oil and mosto cotto. Plate the salad, and enjoy! 

Shop for this Recipe with Especially Puglia: 

  1. Extra Virgin Olive Oil - for Olive Oil all year-long check out our Adopt an Olive Tree Program! 
  2. Acacia Honey - for other types of honey from Puglia, check out our Adopt a Beehive program! 
  3. Mosto Cotto or Grape Must -  Coming Soon to our shop! 

Adopt a Beehive with Especially Puglia

Honey & Beekeeping
A honey from one of our partner farms about to be harvested!

We’ve loved bringing you the finest extra virgin olive oil and specialty cheese from Puglia, now we are so excited to introduce our newest program: Adopt a Beehive! We will be bringing you fresh organic honey straight from Puglia!

Adopt a Beehive lets our customers (that’s you!) select and “adopt” a beehive from a specific family honeybee farm in Puglia. By adopting a beehive, you are making an upfront contribution that supports independent farmers and producers in ensuring a high quality product.

Farmed using organic and sustainable methods according to proud artisanal tradition, the honey from our partner farms is expressive and full of terroir.It’s incredibly fresh and uniquely flavorful.

We ship your honey straight from the family farm producer to your home.

By adopting a beehive, you receive two 500-gram jars of honey in seasonal flavors—Millefiori Mountain, Acacia, Orange, or Coriander—sourced directly from a Pugliese farm.

The jars of honey will arrive in a wooden crate with a classic honey dipper, a bee tea towel, and a Certificate of Adoption that includes the name of the farm, number of the hive, and the date of harvest.

Adopt a Beehive
Our Adopt a Beehive box comes with two flavors of honey, a bee-tea towel, certificate of adoption, and information about the farm you are supporting!

Looking to check those holiday gifts off your list? Adopt a Beehive and receive honey all year long! It is the perfect present for any food lover!

Our honey producers include Garofalo Farm and Anzivino Farm:

The former is run by Anna Lina Garofalo and her husband, two dedicated beekeepers who founded their company almost 40 years ago. Now they tend around 200 hives in the “Apicoltura Ceglia,” near the Regional Park of the Bosco Incoronata.

Anzivino Farm is the family farm of Fabio Anzivino, who took over 40 beehives from his father. While the company is based in Orsara di Puglia, the beehives are continuously moved to follow the flowering periods in the surrounding area, to ensure the finest honey.

Three reasons we hope you’ll love our Adopt a Beehive program:

  1. It’s good for the earth! – The population of bees has been in a rapid decline across the globe. Bees help nurture and support the environment, and nearly one-third of the food we eat relies on bees for pollination. Beekeeping supports the bee population by providing bees with a steady source of food.
  2. Support small farmers – Your contribution will ensure family farms in Puglia continue to thrive.
  3. You’ve never tried honey so delicious – This silky sweet honey is fragrant, smooth, and nearly impossible not to love. Whether you’re stirring it into your tea, drizzling it over vanilla ice cream, or using it to glaze veggies, you’ll taste the difference.

Quick and Easy Pugliese Appetizers for Thanksgiving

This is the season for hosting! With so many holidays coming up, there is no doubt you’re probably going to be hosting at least one dinner party. We know it can be stressful; Will the turkey roast properly? Will there be good dinner conversation? Will your picky Aunt Rita like the wine you chose?  AGH! That’s why we are giving you appetizer recipes to wow all of your guests!

There are already so many things to juggle, the last thing you need to worry about are the appetizers, that’s why we’re here to help! No need to go over the top with complicated canapés or tasteless frozen ready-mades. We have three quick and easy Pugliese appetizer recipes that will keep your guests satisfied and free you up to have some fun!

Fried Olives

Serves 8

This is the only recipe on our list that requires cooking, but it’s fast & breezy. Frying the olives gives them a little more pizzazz than the fresh-out-the-jar version.

Olives

Ingredients:

2 cups small, sweet pitted black olives

1/4 cup olive oil

2 cloves garlic

1 small red chili pepper, chopped (optional)

Salt and pepper to taste

Directions:

Heat olive oil in a medium skillet on medium heat. Add the garlic cloves and chili peppers. Cook for one minute. Turn the heat up to medium-high and add the olives. Cook for another five minutes, or until the olives are blistered and some have popped. Serve warm.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Burrata with Truffle

Serves 8

The easiest of all three recipes, this one only requires a few ingredients and quick assembly, but your guests will be very impressed by the elevated flavors of this creamy favorite.

Recipe

Ingredients:

1 lb Fresh Burrata

1/2 oz shaved black truffle

Olive oil 

Sliced Italian bread for serving

Directions:

Slice the burrata. It will be runny, so keep it in a bowl to retain the soft interior of the cheese. Mix in the shaved truffle and top the burrata with olive oil. Serve cold with bread.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Bruschetta with Caciocavallo, Capocollo, Fig and Honey

Serves 8

Last but not least, this tasty stack brings a complex balance of flavors in a neat little package. Savory capocollo and sweet honey give a texture boost from the velvety caciocavallo and seedy figs.

Appetizer

Ingredients:

16 slices Italian bread, 1/4 inch thick

olive oil

1/4 lb capocollo

8 oz caciocavallo cheese

16 figs

1/2 cup honey

Directions:

Brush each slice of bread with olive oil and toast until golden brown. Top each slice with capocollo, caciocavallo cheese, and one sliced fig in that order. To finish, drizzle bruschetta with honey.

The Apricot of Galatone -Albicocca di Galatone

Apricot
Photo: IG @sandroboccia

Apricot season is in full swing this time of year in Puglia, so we thought we’d share a little bit about them! Apricots from this region aren’t your everyday variety, The Apricot of Galatone is something special. Puglia is known for it abundance of tasty produce, but the history behind these products isn’t as well known. 

History of the Apricot

Apricots most likely hail from North-Eastern China near the Russian border, but Alexander the Great found them in Armenia where they are still considered a traditional fruit. Greek physician, pharmacologist, and botanist, Pedanius Dioscorides, called the fruit “armeniakòn milon,” or apple from Armenia. The name ‘apricot’ derives from the Arab “al-barquq” meaning plum. Today, apricots are produced widely across the Mediterranean, Eurasia, the United States, and Australia.

The story of the Apricots of Galatone are lost in the legends of the Knights Templar who brought it to Salento on their way back from the East. This variety (known as “arnacocchia” in the local dialect) is smaller than the common variety and is characterized by dark spots near the stalk which, according to local legend, were painted by St. Luke.

The Apricot of Galatone

The Apricots of Galatone are the only native apricot variety from Puglia. It nearly disappeared due to agricultural industrialization, but it’s now protected by a Slow Food Presidium. The Apricot of Galatone trees, like many ancient varieties, can bear fruit longer than more common varieties. Some can even keep bearing fruit for over 50 years!

According to local farmers, this is thanks to the tradition of grafting plum and bitter almond onto the trunks of the apricot trees.  In the countryside of Galatone, there’s even tale of an 80-year-old tree that still becomes golden with apricots every summer. The Apricots of Galatone are known for being sweet and soft. You can eat the fruit on its own, or enjoy its jam on bread or in cakes.

By: Antonio Caso

Orecchiette alla Crudaiola

Pasta Recipe

Cookout season is here and that means plenty of outdoor gatherings with friends and family! Grilling is a must, but we can’t forget about all the tasty sides. And thats where we come in, with our simple, but delicious pasta recipe just for you!

Pasta salad is a summer staple that no cookout spread would be complete without, but forget about making the same old box mix we’ve come to accept! You and your friends and family deserve better! We have the perfect fix, that is still easy, still fast, but SO much tastier!

Drum roll please, we present to you: Orecchiette alla Crudaiola! Mix in a few fresh ingredients to your handmade orecchiette, refrigerate, and you have a simple Apulian classic dish that everyone will love!

Below, you’ll find a recipe and link to a video that will show you how to put it all together. Whether you’re having a picnic, barbecue, or beach outing, you’ll always want this pasta salad on the menu!

Ingredients:

  • 1 lb al dente orecchiette pasta, still warm
  • 1 lb fresh cherry tomatoes, chopped
  • one handful  basil, chopped
  • 16 oz grated ricotta salata or fresh mozzarella
  • 1 clove garlic, cut into a few pieces
  • 4-6 Tbsp extra virgin olive oil 

Directions:

  1. Let the garlic set in the olive oil for a few minutes.
  2. Mix together all ingredients except for pasta.
  3. Stir in warm pasta.
  4. Garnish with more cheese, olive oil, and basil to taste.
  5. Eat right away, or chill for an hour before eating.

Watch how it’s made here!

Tasting Guide to the Wines of Puglia!

Happy National Wine Day!

Wines of Puglia

It’s National Wine Day and we’re here to guide you through Italy’s 2nd largest wine producing region, Puglia of course!

The Terroir of Puglia

The regions richly fertile soils and beautiful climate make it a no-brainer as an option for growing grapes. Puglia has a relatively hot and dry climate that’s tempered by cool breezes from the surrounding water, resulting in expressive and delicious wines. The incredibly diverse geography of the region produces wines that are endlessly varied in terroir. Puglia currently has 29 DOC and 4 DOCG wine regions, mostly concentrated in the Salento region at the very heel of Italy’s boot.

Over the past few years, Puglia has gone through some major changes in the quality of their wines due to caring producers and new regulations. Once quantity focused, the region now has winemakers who want to show the world how amazing Apulian wines can be.

If you love Italian wines, this is definitely the region to keep your eyes on.  Look no further than this list for a foundation in major Apulian vino! While this list isn’t exhaustive as there are many grape varieties found in the region, these are the major grapes you will come across when you first dive into the beautiful world of Pugliese glou-glou!

RED WINE

Red wines are the bread and butter of Puglia, making up most of the region’s wine.  If you like fruit forward, full red wines then this is the region for you!  And rosé fans? Many of these grapes make some of the best rosés in Italy as well!

Negroamaro

The name Negroamaro means “black bitter” in Italian.  The grapes are in fact quite dark in color, and wines made from Negroamaro will typically have a distinct bitter profile.  The grape is well suited to Puglia’s climate with its thick skins and drought resistant nature. Many Apulian rosés are typically made from Negroamaro.

Wine Profile:  Ruby-Violet in color.  Aromas of red cherry, tobacco, and licorice that transition into black pepper, prune, and herbaceous notes with age.  Flavors typically of ripe blackberry and tobacco. Full bodied with soft tannin. This wine is best between 3-7 years old but can be had with up to 10 years of age.  It can be drunk at room temperature, but a slight chill is also pleasantly refreshing.

Food Pairing: lamb, grilled tuna, red sauces, spicy antipasti

Primitivo

Primitivo is the same grape as California Zinfandel.  The name means “early ripening” in old Italian, a name true to its typically early harvest in August.  The grape is less robust than Negramaro, being sensitive to drought, high temperatures, and frost. Primitivo has a naturally high sugar content and its wine was traditionally praised for its high alcohol content (it can reach upward to 18% ABV!).  The intense aromatics have garnered Primitivo popularity in modern times.

Wine Profile:  Aromas of sour and black cherry as well as raspberry.  Taste is jammy black fruit with low acidity and moderate tannin as long as it sees a little barrel time.

Food Pairing:  grilled meat and poultry, sausage, red sauce, strong cheeses

Nero di Troia

This black skinned grape is perfectly at home in the northern part of Puglia, especially Foggia and northern Bari.  This late-ripening variety has two growing styles: large berry, tight cluster which is suitable for high yields, and small berry, loose cluster which is suited for high quality.  The relatively high astringency of the grape makes it common in red blends.

Wine Profile: Aromas of cherry, violets, and tobacco.  Taste is dry with medium acidity and variable, but typically high tannins.

Food Pairing: fava beans and chicory, rabbit ragu, grilled chicken

WHITE WINE

Though Puglia is most known for red wines that make up the majority of production in the area, one cannot ignore the beautiful white wines coming from the region as well.  The hot and dry climate of Puglia produces crisp dry white wines made for easy drinking blends.

Verdeca

Verdeca is a white grape grown almost exclusively in Puglia but is slowly falling out of favor in the wine world.  It is a very neutral flavored grape and historically was most commonly used in vermouth production. Now it is typically found in blends. But don’t count Verdeca out! It’s very easy drinking and refreshing with notes of citrus, pineapple, and bergamot.

Wine Profile:  Color is straw yellow with a touch of green.  It has a clean minerality that’s almost flinty, with herbal and citrus notes.  Due to acidity, drink young.

Food Pairing: clams, calamari, meat pastries, light cheeses

Bombino Bianco

Bombino Bianco is an easy growing, resistant grape varietal with high yields.  Though typically blended with red grapes or used in sparkling wines, Bombino Bianco can be found in still wines on its own.  Unlike many wine varieties, it is also used to make raisins.

Wine Profile: Color is lemon yellow with hints of pale green.  This is a very neutral and subtle grape that can sometimes express soft citrus fruit and floral notes with touches of minerality.

Food Pairing: Marinated eel, shrimp, sweet potato fritters, roasted flounder

Greco Bianco

This grape reportedly has Greek origins and has an incredibly long history of over 2500 years.  It is genetically similar to the variety Asprinio. The late maturing Greco Bianco is almost always used in a blend with other Apulian varieties, though a passito dessert wine called Greco di Bianco can also be made in Calabria.

Wine Profile: These wines are fresh and grapey with racing acidity.  They have peachy, grassy aromas and a deep color. Though best young, they will develop more nutty aromas after a few years in the bottle.

Food Pairing: seafood pasta, pulled pork barbecue, caramel, walnuts

Easily Make Pasta At Home With A Chitarra

pasta, troccoli

 

Have you ever wondered how to make beautifully long and thin pasta shapes at home?  Cooks in Puglia use a kitchen tool called ‘chitarra’ or “guitar” in Italian. The tool is named such for the long wires that stretch across it in even increments.  These wires will cut pasta dough into perfect strands as the dough is pushed through them. The wires on either side of the chitarra are spaced differently to make different pasta widths.  One side will make a fettuccini shape, and the other side a troccoli shape.

If you haven’t heard of troccoli, listen up!  Troccoli are a traditional Pugliese pasta shape, especially popular in the Foggia province.  They look similar to spaghetti, but are thicker with a square cross section. This makes them a bit more rustic and chewy than spaghetti, perfect for so many sauces. Traditional Pugliese recipes combine the troccoli with meat sauce, walnut sauce, or a cherry tomato and ricotta dura sauce (you can find our recipe for that HERE)

Use the following recipe to make troccoli at home!

 pasta dough

PASTA DOUGH RECIPE

Serves 4

Ingredients:

  • 400g semolina flour
  • 4 eggs
  • A pinch of salt
  • Water as needed

Method:

  1. Sprinkle flour over a large wooden cutting board or other smooth, clean surface.
  2. Place the semolina flour on the flat surface and create a cavity in the center. Add the eggs to the center of the cavity.
  3. Start to work the flour into the eggs and continue to massage the pasta until you have a dough. You will need to work the pasta for about 5 minutes.  Place the pasta ball under a piece of cloth so it doesn’t dry out.

    chitarra, pasta, troccoli, pasta cutter

  4. Divide the dough into 4-5 small pieces.  While working with each piece, set the others aside underneath a kitchen cloth. Flatten the pasta with a rolling pin until it measures 5mm thick.
  5. Place each rectangle of dough on the chitarra and press it through with a rolling pin so that the wire strings cut the dough which falls through as so called “troccoli” pasta.  Place the strands on a tray and add a little flour to keep them dry and separated. Cover and continue this process with the remaining dough.

    chitarra, pasta cutter, pasta, traccoli

 

Purchase your chitarra pasta cutter from our online shop! 

Experience the Traditions of Slow Food in Puglia

Especially Puglia – an international CSA for olive oil and artisanal food – invites you on a week-long culinary Slow Food adventure through the Southern Italian region of Puglia. This Fall, join founder Michele Iadarola and an intimate group of guests for a “Farm Stay” vacation that is one part discovery, one part love affair, and three parts delicious Pugliese cuisine. Curated around participating in the annual Autumn olive harvest, this Farm Stay is for those who want experience first-hand what it means to grow and serve Slow Food in the Italian farm-to-table tradition.

Especially Puglia partners with small family-owned farms and olive groves in Puglia, including one that Michele’s family has cultivated for generations. The region of Puglia produces over a third of Italy’s olive oil, and the Pugliese take deep pride in the worldwide reputation of its exceptionally high quality extra virgin olive oil. And after tasting the robust flavors of Puglia’s EVOO, it will become clear why Especially Puglia is bringing the oil to cooks in the States. The passion for sustainable agricultural traditions and regional cuisine at the heart of the Slow Food movement is alive and thriving in Puglia and its harvest.

Visit Puglia Itinerary

The Farm Stay itinerary unfolds the story of Italy’s rustic culinary and cultural traditions with each turn. Michele is a masterful tour guide in a region he knows like the back of his hand. In addition to harvesting olives and getting to know Especially Puglia’s partner farmers, you’ll rove through idyllic Italian towns, including Pietramontecorvino, Lucera, and the UNESCO World Heritage site of Castel del Monte. You’ll enter kitchens bursting with hospitality and learn how to cook authentic Pugliese recipes, such as orecchiette pasta – and then eat with the chef. You’ll learn the secrets of traditional canning methods from local artisans, taste hyper-local wines, and let regional musicians introduce you to the music that is the heartbeat of Puglia. Each night, you’ll rest your head in one of the historic farmhouses, or masserie, dotting the rolling hills of the Pugliese landscape.

Guests Experiences

Caroline, one of last year’s Farm Stay guests, shares her reflections on the adventure:

“There are innate, predictable expectations of what an American tourist will experience in Italy.  But in choosing the road too well traveled, we’ve neglected what this country is at its heart and what it truly has to offer. With pinpoint–and at times, almost unfathomable–accuracy, Michele Iadarola and Especially Puglia’s Farm Stay delivers.  This was a tailored experience designed by Michele to reflect a culture built around love of family, friends, country, and food. The historic riches are undeniable, the beauty indescribable, and the experience unforgettable. Leave the tourists behind in Florence, Venice, and Rome.  Instead, choose to immerse yourself in a rare opportunity to experience unending culinary treasures, surrounded by the most genuine of people, in the most beautiful landscape Italy has to offer.” 

Farm Stay Tour Information

Take a peak into our 2016 tours with a video of the olive harvest, a glimpse into a cheesemaking demo, and our galleries above. Read on for details on how to register for this year’s Farm Stays, and learn more on Especially Puglia’s Farm Stay page or by emailing FarmStay@especiallypuglia.com.

Tour duration: 1 week
Dates: October 29 – November 4, November 5-11 and November 12-18
Sign up here by the end of May.

A quintessential Italian recipe for Father’s Day

With Father’s Day just around the corner, here is a very special Italian recipe that’s easy to make and dads will love – Frittata con asparagi selvatici (that is, frittata with wild asparagus).

A Pugliese specialty made using farm eggs, wild asparagus and Especially Puglia’s extra virgin olive oil.

Homemade frittata, a Pugliese specialty

Serves 4

Ingredients:

250 g asparagus trimmed, stem ends discarded, cut into 2 inch lengths, coarse sea salt, 6 large eggs, 1/2 teaspoon fine sea salt, freshly cracked pepper, 1/2 cup just grated pecorino, 1/4 cup extra virgin olive oil, 1 clove garlic, peeled, crushed, and finely minced

Preparation:

Heat the olive oil in a large ovenproof frying pan over medium heat. Toss the asparagus and garlic and season lightly with coarse sea salt. Cook for a few minutes until just tender.

In a medium bowl, beat the eggs with fine sea salt, generous helping of pepper and pecorino.

Pour in the egg mixture, tilting the pan to distribute it. Lower the flame and cook the frittata for 5 minutes, lifting its cooked edges every once in a while, permitting the uncooked batter to flow beneath.

When the underside is deeply crusted, transfer the pan to the oven and bake for 10 minutes allowing the topside to cook, until golden.

Remove the pan from the oven and slide the frittata onto a plate.

   

Contact Us

Especially Puglia
c/o Industry City
220 36th Street
Brooklyn, NY 11232
+1 (718) 801-8844
info@especiallypuglia.com