The “favetta” (fava bean purée) is a typical vegan dish of the Apulian tradition: a green purée, which can be enjoyed alone, or alongside greens, cooked or raw as for a salad. A simple yet tasty dish, poor yet rich because it is a full meal, very nourishing, very easy to cook, according to the…
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Ingredients for the dough 1 big boiled/smashed potato 250g – 300 g tepid water 1 teaspoon sugar 1 cube of fresh yeast 500 g flour (Farina Senatore Cappelli) 2 tb spoon Evo (Olio Supremo Calemone) 1 tb spoon salt (Fior di Sale Sa.ni.ma) 10 tomatoes (Pomodoro Fiaschetto semisecco di Torre Guaceto) How to make it 1. Mix…
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The Orecchiette al Ragù di Braciole is a typical Apulian dish served on Sundays, especially during the colder seasons: while walking through the alleys of the old town centre, you can smell its irresistible fragrance in the air! The preparation is very easy, but the cooking is quite long: you start from the braciole, which are…
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A very poor Apulian dish, the Acqua Sale in Italian means “Water and Salt”. It’s a summer dish, based on stale homemade bread baked in a wood-fired oven (so, a very good bread!), water, oil, tomatoes and salt. The Acqua Sale is made within one single bowl, because that’s how the poor farmers did, they…
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