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Especially Puglia

From Puglia to your table

Orecchiette Con Cime di Rapa

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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

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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

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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

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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.

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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.

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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.

Especially Puglia’s Adopt an Olive tree now on Food52

Especially Puglia is excited to announce a new partner: Food52! Food52 is a rapidly-growing online community of cooks and food lovers who believe that “how you eat is how you live.” Just like us, the Food52 community is passionate about having authentic culinary experiences and access to quality ingredients to prepare great meals.


Our founder, Michele Iadarola, sat down with Food52 to tell them about our Adopt an Olive Tree program – and how it helps wellness-minded home cooks here in the States access farm-to-table olive oil from Pugliese farms.

Food52 was so excited about what we do that they are offering their readers the opportunity to adopt an olive tree through their website. We are also a part of Food52’s wedding registry – so newly-engaged readers, register now! With Food52 we are expanding our reach so that hundreds more can cook more sustainably, healthfully, and happily.

Read about Michele’s conversation with Food52 here, and learn more about the Adopt-an-Olive Tree program. To get your hands on this incredible single-origin, extra virgin olive oil, order here.

We are honored and thrilled that Food52 is partnering with us to bring the harvest of Puglia to tables across the country!

Olive Tree
Find Especially Puglia’s olive oil on the Food52 Registry!

Sott’oli: Vegetables in Olive Oil, The Italian Way

The best way to eat a vegetable is to pick it at its peak ripeness, when it is full of flavor and packed with nutrients. Farmers have known this in Puglia for generations. They have developed a technique that keeps the flavor of a perfectly ripe vegetable all year-long. The preservation method, known as sott’olio meaning “under the oil”, preserves some of the most delicate vegetables – artichokes, mushrooms, asparagus, olives – in extra virgin olive oil.

Italian Sottolio, Vegetables in Olive Oil

From start to finish this Pugliese style of preservation takes several days from harvesting to the final drip of olive oil. The result is a delectable side dish served year-round across the region.

How the Sott’olio Method Works

Every family has their own recipes for sott’olio in Puglia, but the process starts the same. At the peak of ripeness, farmers go out to the fields to harvest the vegetables. Many commercial brands do not use fresh vegetables; rather they use semi-preserved vegetables, which diminishes the flavor and quality of the final product. In Puglia, farmers take the ripe vegetables indoors to be cleaned and prepped for the cooking stage.  The vegetables are then boiled in white wine vinegar until they are cooked al-dente. They are then cooled to room temperature and tossed with salt and a mix of spices such as black pepper, chili pepper, garlic etc. This is where every family differs, with recipes transferred from generation to generation.

Once the vegetables have absorbed the flavors they are packed into jars, and covered with extra virgin olive oil. Olive oil acts as a natural preservative by keeping air away from the food, which is the source of spoilage. Unlike many commercial brands, that use cheaper oils like sunflower, Especially Puglia’s sott’oli is made with extra virgin olive oil. This ensures it has healthy benefits and keeps the natural flavors of the vegetables intact.

For a Puglia family, this is where the process would end, and they would enjoy vegetables for the rest of the year. To commercially sell sott’oli, a special technique to pasteurize the product is used to keep the integrity of the extra virgin olive oil as well as the flavor of the vegetables. The end result is a lovely vegetable, preserved in delicious olive oil.

Eating Sott’oli Style Vegetables

Sott’oli are delicious on an antipasto platter, as well as a side dish to a lovely fish or roast dinner. Olive tapenade or artichoke tapenade are perfect on top of toasted bread, as a bruschetta.  Less traditional, but just as delicious, is using the sott’olio vegetables in salads, using the olive oil to make a delightful dressing. The vegetables, prepared in this method will keep for up to two years if stored in a dry, cool place.

Where to Find Sott’olio Vegetables

Especially Puglia’s winter Farmshare includes asparagus and artichoke sott’olis as well as the artichoke and black olive tapenade. These high-quality traditional sott`oli vegetables are hard to find outside of Puglia. Sign up for your Farmshare now and enjoy these savory Pugliese delights.

   

Contact Us

Especially Puglia
41 Flatbush Avenue
Brooklyn, NY 11217
+1 (917) 889-5621
info@especiallypuglia.com