Puglia Seafood

By now, everyone should know that Stefano Francioso, restauranteur extraordinaire, hails from Puglia (or "Apulia", as we British philistines call it). But you would be forgiven for knowing absolutely nothing about the region itself. It is the Italians' summer escape of choice, and not a hotspot for tourists from further afield.

Puglia is the heel to Italy's boot. The region lies in the South-East and has the longest coastline in the country. It has been invaded by just about every nearby country you can think of - the Spanish, the French, the Turks, the Greeks, etc etc. Luckily for Puglia, although the invaders may have left, many of their culinary traditions decided to stay, enriching regional cuisine indisputably. This cuisine is what makes the region special, pure and simple. And it is incredibly varied - Pugliese cuisine can change from town to town, even if they are only a mile apart.

The Pugliese terrain is not best suited to farming and tends to nurture legumes and vegetables such as peppers, aubergines, artichokes, and courgettes. However, there is something to be said for being surrounded by so much ocean - it sure does provide a lot of seafood.

Because it's seafood month here at Oregano, we're going to take you through a few of Puglia's best-loved fruits of the sea, as well as a couple of other Pugliese specialities.

Big juicy prawns, baked in a sea salt crust then drizzled with olive oil

Most likely to find in: Gallipoli

Tubetti in brodo di pesce - little tubes of pasta in a fishy, tomato broth, often made by fishermen out of their unsold fish

Most likely to find in: Otranto

Ricci, sea urchins, golden orange star-shaped flesh in a spiky black shell. You can scoop the flesh out with bread or go native and just lick it out, being wary of the spikes!

Most likely to find in: the Southern Adriatic Coast

Purpu alla pignata - Octopus in a spicy tomato sauce with potatoes

Most likely to find in: Salento - the southeastern peninsula which makes up the most southern part of Puglia

Orichiette con le cime di rapa - Puglia's famous "ear-shaped" pasta (made from durum wheat and without eggs) with turnip tops

Most likely to find in: Bari

Meat-lovers should try Zampina - a sausage made with pork or veal - or Bombinette - pork meatballs stuffed with salt, pepper, and cheese

Most likely to find in: Locorotondo

OR Capocollo di Martina Franca, a D.O.P-certified salama, a bit like pancetta

Most likely to find in: ...Martina Franca

Cheese-lovers can indulge in Caciocavallo - or "cheese on horseback", (which, incidentally, is made with cow's milk...not horse's...) which gets its name from the fact it is tied up with rope and left to hang over a wooden board to age

Most likely to find in: The Gargagno

Or, even better, get your chops round some Burrata, strips of mozzarella and cream encased in a mozarella shell.

Most likely to find in: Andria.

And to accompany all of this, Pane di Altamura, delicious D.O.P-certified bread from a locale where everyone has their own bakery. Living the dream.

Most likely to find in: Altamura

So that's it for this week friends. Pop in to see us at Oregano to sample our stunning March seafood menu, and stay tuned for more Pugliese joys next week!