Food and wine

Beautiful Liguria meets Puglia Cuisine

By January 4, 2012 One Comment
[nggallery id=2]I like to visit other parts of Italy and discover its culinary traditions. This time Beautiful Liguria landed in the beautiful region of Puglia to taste some typical products of this part of Italy. Let’s see together which culinary traditions we have met in this journey.

Located in Italy’s sunny south, Puglia has a unique character and charm. The Italians who flock here in the summer keep this laid back playground of blue sea, golden sands and olive groves strictly a family affair.

During our stay in Puglia we met local people and they invited us to taste some of their traditional products. The flavors are unique, the freshness and the genuineness are incredible.

We started tasting the Burrata. Burrata, which means “buttered” in italian is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh (eaten in 24 hours), at room temperature.

The local man served us the “burrata” with some salad, fresh tomatoes and some crusty bread. When he sliced the “burrata” its cream flowed out. Its rich and fresh flavor are unique.

Then, we tasted the “Stracciatella”. Stracciatella pugliese is basically torn bits of mozzarella in cream, and forms the stuffing for the Burrata cheese. It is the most precious part of the burrata, its creamy stuffing.

Between a piece of burrata and stracciatella we tasted also a fresh “mozzarella campagnola” with some sun-dried tomatoes (pomodori secchi in italian) and “ricotta”.

Sun-dried tomatoes are most popular in south Italy, in part because the southern climate is more conducive to growing tomatoes and in part because there is a great production of tomatoes in this area of Italy, so is naturally to dry a part of tomatoes.

Then, we bought some fresh sea-urchins “ricci di mare” from the vendors along the streets. They are considered a delicacy and during summer period people collect them theirselves and eat them directly on the beach. When you open it, you can smell the fresh fish and its sea taste is great.

You can eat them in different ways: you can scoop out the rows with your tongue or using a small spoon or with the help of a piece of bread. Often people make also pasta with “ricci di mare” or risotto.

Stay tuned! We’ll post more about Beautiful Liguria meetings with other italian and international culinary traditions!

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