Head to the Heel of the Peninsula and discover a region that has many good reasons to celebrate its food all year round. Foodies' paradise, your name is Puglia!
Puglia, never take anything for granted © Photograph by Stefano Saporito
The calendar of gourmets
This is just one example of the many occasions and opportunities to eat well. If you are already in Apulia, get yourself a copy of Qui Salento (a weekly magazine available at newsstands) for an up-to-date and detailed programme of events.
January
In Novoli (Lecce), mid-January sees the celebration of the Puccia dell'Ampa - a simple delicacy made with bread baked in a wood-fired oven and stuffed with ricotta forte. Just a sandwich? You will become a fan.
February
On 23 February, head to Celenza Valfortore (Foggia) for the Festa della Pignata and discover how tasty an octopus can be.
March/April
Santa Cesàrea Terme (Lecce) pays homage to cuddrura, wonderfully round, fried and tasty Easter sweets traditionally made at home. They can also be found in bakeries, of course. The dates of the festival depend on those of Easter.
May
Spring is here, the meadows are in bloom and it is time for cherries. Don't miss the festival in Leverano (Lecce) on the 25th, the one in Conversano (Bari) from the 15th until the end of the month. Expect all the cherry products you can imagine.
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June
Zollino celebrates sceblasti (Greek foccacia with tomatoes) at the end of June. Greek influence is very strong in Salento. Go hunting for flavours in the towns of this area, particularly around Otranto.
July
Watermelon is the queen of the month. The sweetest ones of your life are waiting for you everywhere in the region. Many cities host festivals in honour of the frisella (a kind of bagel) in July and August. Soften the frisella with a little water, garnish it with tomatoes, oil, oregano and salt, and enjoy. This food originated with farmers and can be found all year round in local bakeries. In the third week of July, a decidedly eclectic festival awaits you in Crispiano, with livers, snails, focaccia and spectacular ice creams.
August
The month of holidays for many Italians, you know. Some return to their country of origin, others choose the south simply because it is beautiful, and the festivals and festivals accompany the holiday. Not to be missed in August is the Sagra della Polpetta (Meatball Festival) in Felline (Lecce). A great popular ritual of meat that requires a certain devotion. At Ferragosto, Sannicandro di Bari celebrates to the sound of orecchiette pasta, but if you can't be there in Puglia, you won't miss the opportunity to eat some.
September
Sammichele (Bari) greets the arrival of autumn with a feast of 'zampina' sausages (marvellous for their flavour and their play of spirals), served with mozzarella and good wine. Don't worry if you can't make it by September - there are zampinas all year round.
October
The end of October is the right time for the roast pig of Muro Leccese and Ortelle. A food that in the past was not only an occasion for celebration, but also a source of heat for the night (due to the fire required for preparation and the calories provided). Cisternino has a fine tradition of meat served in its traditional 'fornelli' - small butcher shops that 'churn out' ready meals.
November
A month of wine festivals. Locorotondo is renowned for its white wine production and hosts the joyous Sagra del Vino Novello, while Noci hosts the Vino Novello and Caldarroste festival.
December
One of the month's festivals is the one in Rutigliano (Bari) dedicated to 'pettola' - fabulous pieces of fried leavened dough, soft and fluffy, salty or sweet, perfect when dipped in hot wine.
