Puglia Food

Some protected food products in Puglia include cheeses, olives, breads, and wines. Significantly, there are 11 PDOs and 3 PGIs.

Protected Designation of Origin

Canestrato Pugliese is a PDO cheese made in the province of Foggia.

Collina di Brindisi is a Protected Designation of Origin (PDO) for extra virgin olive oil from the Apulia region of Italy. It is made from a blend of olive varieties, including Ogliarola Salentina, Cellina di Nardò, Coratina, Frantoio, Leccino, and Picholine.

Dauno PDO is an extra virgin olive oil made from the Peranzana or Provenzale, Coratina, Ogliarola Garganica, and Rotondella olive varieties. This designation must be paired with one of the following additional geographical indications: Alto Tavoliere, Basso Tavoliere, Gargano, or Subappennino. These specifications encompass different production areas and varying percentages of specific olive varieties in the groves.

The La Bella della Daunia PDO refers to large green and black table olives derived from the Bella di Cerignola olive variety.

Pane di Altamura PDO is a type of naturally leavened bread made from remilled durum wheat semolina sourced from the Altamura region of the province of Bari.

Terra di Bari PDO is a designation for extra virgin olive oil produced in the Puglia region of Italy. This oil is made from olives cultivated in the area surrounding Castel del Monte.

Terra d'Otranto PDO extra virgin olive oil is produced with at least 60% of the olive varieties Cellina di Nardò and Ogliarola, blended with other minor types from local olive groves. Its name is associated with the historical region of Terra d'Otranto, which encompassed nearly all the municipalities of what are now the provinces of Taranto, Brindisi, and Lecce. It is recognized as a PDO product.

Terre Tarentine PDO is an extra-virgin olive oil produced with Leccino, Coratina, and Ogliarola olive cultivars, comprising at least 80% of the blend. These are combined with other minor varieties from local olive groves.

Caciocavallo Silano PDO is made with cow's milk in designated areas of southern Italy, in the regions of Basilicata, Calabria, Campania, Molise and Apulia.

Mozzarella di Bufala Campana PDO is produced in the area stretching from Rome, Lazio, to Paestum, near Salerno, Campania. There are also production areas in the province of Foggia, Apulia, and in Venafro, Molise.

Ricotta di Bufala Campana PDO is a product derived from the processing of the “first whey” (sweet) collected during the cheese-making process of Mozzarella di Bufala Campana PDO, which is made from the milk of the Mediterranea Italiana buffalo breed.

Protected Geographical Indication

The Arancia del Gargano PGI refers to fresh fruit from the Biondo Comune del Gargano ecotypes and the local Duretta del Gargano cultivar, the latter also known as arancia tosta. Its peel is thin, and the pulp and juice are yellowish-orange.

Clementine del Golfo di Taranto PFI are a virtually seedless Clementine variety produced around the Gulf of Taranto. They offer a sweet flavor and a strong aroma.

Limone Femminello del Gargano PGI is a fresh lemon that comes from the Femminello Comune variety, commonly known locally as Limone nostrale.

Traditional dishes in Puglia are closely connected to local ingredients such as durum wheat, olive oil, seasonal vegetables, and seafood. Many recipes come from peasant cooking and were designed to make the most of simple pantry staples, which is why Puglia food often focuses on texture and careful preparation rather than elaborate presentation.

For more context on how classics like ciceri e tria and pasticciotto appear on today’s menus, you can explore these traditional dishes from Salento on Italia.it. In the dishes below, you’ll see how everyday products like pasta, legumes, and octopus are combined into meals that still define home cooking across the region.

Pasticciotto is a shortcrust pastry filled with custard, often enjoyed with coffee. It is a cherished treat in Lecce that originated in the 18th century.

Ciceri e tria is a traditional dish of fresh pasta with chickpeas and fried pasta from ancient peasant origins.

Sagne ncannulate is a coarse tagliatelle-style pasta traditionally served for Sunday lunch. It makes a great first course that pairs nicely with hearty sauces.

Orecchiette is a type of pasta shaped like small ears that is usually served with tomato sauce and cheese.

Octopus alla pignata is a dish made with octopus cooked in an earthenware pot along with tomatoes, onions, and chili peppers. It is the signature dish of Salento cuisine.