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RECIPES FROM THE APULIA 

REGION OF ITALY 

A Collection of the best recipes presented at 

The Culinary Institute of America’s 

Worlds of Flavor Conferences 

1

Acquaviva Red Onion Sauce, 62 

Altamura Semolina Bread, 6 

Altamurana Focaccia with Ciccioli, 14 

Apulian Pasta with Green Beans, Fresh 

Tomatoes, and Cacio Ricotta Cheese: 

’Friciddi’ con Pomodoro, Fagiolini, e 

Cacio Ricotta, 32 

Artichoke Hearts Cooked in Extra Virgin 

Olive Oil with Lamb, Olives, Altamura 

Bread, and Anchovy Sauce: Cuore di 

Carciofo all’Olio Extra Vergione d’Oliva, 

48 

Barese Focaccia, 11 

Black Pork Fillet from Gargano in an 

Almond Crust and Caciocavallo Podolico 

Fondue, Asparagus, and Raw Ham from 

Faeto: Filetto de Maiale Nero della 

Daunia in Crosta di Mandorle, 51 

Bread Polpette, 19 

Bread Roll with Ricotta Cheese: Ricotta 

Sfilatino, 15 

Carpino Fave with Rice and Fried Onion: 

Sfritta, 41 

Cavatelli Pasta with Cicerchie Red Onions 

from Acquaviva and Fried Bread 

Croutons: Cavatelli con Crema di 

Cicerchie, 31 

Ceci e Tria, 27 

Chicken in a Semolina Bread Shell with 

Artichokes and Pecorino Cheese: 

Bocconcini di Pollo in Pane ddi Smola con 

Carciofi e Pecorino, 53 

Chickpeas with Handmade Pasta: Ceci e 

Tria, 26 

. 

3 

Chicory Azzise, 44 

Chicory Timballo: Timballo di Cicorie, 49 

Courgette Rolls, 45 

Cream of Fava Beans with Cavatelini and 

Seafood: Cavatellini Saltati con Frutti di 

Mare all’Olio Extra Vergine d’Oliva e 

Crema, 55 

Double Crust Red Onion Calzone and 

Ricotta Forte, 10 

Dried Pea Soup with Croutons: Ceca Mariti 

conCime de Rape e Frise, 47 

Fillet of Tuna with Shaved Vegetable Salad, 

House Sun-Dried Tomatoes, and Fresh 

Almonds: Filetto di Tonno con Insalatina 

di Verdure, Pomo Dori Semi Deray, e 

Filetti di Mandore, 64 

Focaccia, 7 

Fried Salted Cod with Tomatoes, Celery, 

and Olives, 63 

Gemelli Pasta with Tuna Balls, Potato, and 

Wild Rocket: Gemelli con Polpettine di 

Tonno, Patate e Rucola Selvatica, 36 

Grain with Vin Cotto (Celebration of the 

Dead): Grano al Vin Cotto (Grano dei 

Morti), 30 

Lamb Rolls Stuffed with Wild Chicory and 

Pecorino Cheese with Cardoncelli 

Mushroom Sauce, 65 

Lamb with Podolic Caciocavallo Cheese and 

Lampascioni Tubers, 66 

Lemon Dressing, 57 

Linguine Pasta with a Sauce of Stuffed Black 

Mussels with Ricotta and Lemon:

Linguine con Salsa di Cozze Ripiene di 

Ricotta al Limone, 37 

Mashed Potatoes with Extra Virgin Olive 

Oil, 61 

Orecchiette and Turnip Tops, 38 

Orecchiette Baresi with Horse Meat 

‘Braciole’ Sauce: Ragù, 25 

Orechiette e Cime di Rape con la Mollica di 

Pane ‘Sfritta’, 39 

Pan Cotto, 20 

Panzerotto with Mozzarella Cheese, 13 

Pasta for St. Joseph’s Day: Lanaca di San 

Giuseppe, 29 

Pasticcio di Altamura, 12 

Pasticciotto Galatina, 69 

Pettole al Vin Cotto, 16 

Piscialetta with Cuttlefish, 21 

Pizzarelle with Rocket, Potato, and Cherry 

Tomato Sauce, 18 

Pizzi Leccesi, 22 

Potato Bread, 9 

Potatoes with Extra Virgin Olive Oil and 

Acquaviva Red Onion Sauce: Filetto di 

Branzino in Crosta di Pane di Altamura, 

60 

Purée of Fava Beans and Chicory: Fave e 

Cicorie, 42; Incapriata, 43 

4 

Roll of Podolica Beef Stuffed with Wild 

Chicory and Canestrato Cheese Served on 

Cardoncelli Mushrooms: Involinto di 

Carne Podolica, 50 

RotiniPasta with Scorpion Fish Ragu and 

Cream of Artichoke: Rotini al Ragù di 

Scorfano su Crema di Carciofi, 34 

Ruccolo di Gravina, 8 

Seafood and Spring Vegetable Salad: 

Insalata di Mare de Verdure Primaverili 

all Pugliese, 56 

Semola Battuta with Tomato Fish Stock, 58 

Sieglinda Potato Cocule, 23 

Stuffed Aubergines: Involtini di Zucchinie e 

Melanzane Ripiene, 46 

Stuffed Flat Bread, 17 

Stuffed Squid with Potatoes: Seppie Ripiene 

con Patate, 54 

Tiella of Rice Potatoes and Mussels, 59 

Timballo di Bucatini alla Pizzaiola, 28 

Torta Ricotta without Pastry: Torta di 

Ricotta, 68 

Troccoli Shaped Pasta with Octopus Ragu 

Flavored with Primitivo Wine and 

Pecorino Shavings: Troccoli con Ragù di 

Polpo, 33

BREADS AND PIZZE 

5

ALTAMURA SEMOLINA BREAD 

Ingredients Amounts 

Durum wheat flour 1 kg 

Water 700 g 

Yeast 100 g 

Salt 20 g 

Method 

1. Place the flour on a bread board and add 500 grams of water, the yeast, and salt and 

knead. 

2. When the dough is well kneaded, add the remaining water and knead for another 

few minutes. Place in a bowl, cover with a cloth, and leave to proof for about two 

hours. 

3. Divide the dough into pieces and make round ball shapes. Leave to proof another 30 

minutes. 

4. Roll out the dough to a “U Scuanet,” the typical Altamura shape. Bake in a 

preheated wood burning oven for 60 minutes at 220°C (for loaves of bread bigger 

than 500 grams). 

Recipe credit: Vincenzo D’Ambrosio, as presented at the 2008 World of Flavors Conference. 

Published with permission of the author. All rights reserved 

6

FOCACCIA 


Durum wheat flour 600 g 

Water 400 g 

Yeast 100 g 

Salt 12 g 

Tomatoes, halved 200 g 

Extra virgin olive oil to taste 

Oregano, dried to taste 

Sea salt to taste 

Method 

1. Place the flour on a bread board and add 300 grams of water, the yeast, and the salt; 

knead. 

2. When the dough is well kneaded, add the remaining water and knead for another 

few minutes. Place in a bowl, cover with a cloth, and leave to proof for about 2 

hours. 

3. Brush a round (40 centimeters in diameter) baking tray well with extra virgin olive 

oil. Place the proofed dough on the tray and spread it out with your fingers and 

hands. 

4. Cover with the tomatoes, sprinkle with crumbled dried oregano and sea salt, and 

then drizzle with an abundance of olive oil. Leave to rest for 30 minutes and bake in 

a 220°C oven for 30 minutes. 


Published with permission of the author. All rights reserved. 

7

RUCCOLO DI GRAVINA 


Dough 


Water 400 g 

Yeast 100 g 

Salt 12 g 

Filling 

Leeks, sliced 1 kg 

Salted cod 300 g 

Black olives, pitted 100 g 

Salted anchovies 50 g 

Sultanas 30 g 

Pepper to taste 

Sugar to taste 

White wine, glass 1 ea. 

Method 

1. For the dough: Place the flour on a breadboard. Add 300 grams of water along with 

the yeast and salt; knead. When the dough is well kneaded, add the remaining water 

and knead for another few minutes. Place in a bowl, cover with a cloth, and leave to 

proof for about 2 hours. 

2. For the filling: Clean and wash the leeks, then gently fry them. Shred and fry the 

salted cod in another pan. Wash the anchovies in the white wine and cut the olives in 

half. 

3. Roll out the dough very thinly, making a round shape. Spread the leeks over all the 

dough. Add the salted cod, olives, anchovies, sultanas, sugar, and salt 

4. Roll up the dough to make the shape of salami, and then make a circle. Place on a 

greased oven tray and cook in the oven for about 40 minutes at 200°F. 



8

POTATO BREAD 


Durum wheat flour 1 kg 

Potatoes, boiled and mashed 200 g 

Water 600 g 

Yeast 100 g 

Salt 30 g 

Extra virgin olive oil 20 g 

Method 

1. Place the flour on a breadboard and add all of the ingredients; knead well. Place in a 

bowl, cover with a cloth, and leave to proof for about 2 hours. 

2. Divide the dough into round balls and leave to proof for an additional 30 minutes. 

Bake in a preheated 220°C oven for 20 minutes. 



9

DOUBLE CRUST RED ONION CALZONE 

AND RICOTTA FORTE 


Dough 

Flour, “00” 500 g 

Water 200 g 

Yeast 5 g 

Salt 10 g 

Sugar a pinch 


Filling 

Red or white onions, sliced 1 kg 

Salt to taste 


Ricotta forte 50 g 

Tomato passata 50 g 

Capers 50 g 

Olives, pitted 100 g 

Method 

1. For the dough: Make a well in the flour and add the water, yeast, salt, and a pinch of 

sugar in the center of the well. Mix and knead the dough until it is elastic. Divide the 

dough into 2 equal parts. 

2. For the filling: Fry the onions in some extra virgin olive oil, seasoning with salt, and 

pepper. When the onions are completely cold add the ricotta cheese, the tomato 

passata, capers, and olives. 

3. Put some extra virgin olive oil in a 30 centimeter round oven tray and spread half of 

the dough across the tray, very gently, right up to the edge of the tray. Add the 

filling, cover with the remaining dough, and pour some extra virgin olive oil on top. 

4. Bake in the oven for 30 minutes at 220°C. 

Recipe credit: Vincenzo D’Ambrosio for Apulia Region, as presented at the 2009 Worlds of Flavor 

Conference. Published with permission of the author. All rights reserved. 

10

BARESE FOCACCIA 


Flour, “00” 500 g 

Water 250 g 


Salt 10 g 

Yeast 10 g 

Topping 

Fresh tomatoes 200 g 


Salt a pinch 

Oregano a pinch 

Method 

1. Make a well with the flour, add the water, extra virgin olive oil, salt, and yeast in the 

center of the well. Mix well and knead until the dough is elastic. Leave to proof for 

about 1 hour. 

2. Put some extra virgin olive oil in a 30 centimeter round baking tray. Place the dough 

on the tray and spread it out. Add the tomatoes, roughly squashed, a pinch of salt, 

and oregano. 

3. Bake for about 30 minutes at 220°C. 



11

PASTICCIO DI ALTAMURA 


Dough 


Water 400 g 

Yeast 100 g 

Salt 12 g 

Filling 

Leeks, sliced 1 kg 

Black olives, pitted 100 g 

Anchovies, salted 50 g 


White wine, glass 1 ea. 

Method 

1. For the dough: Place the flour on a breadboard, add 300 grams of water, the yeast, salt, 

and knead. When the dough is well kneaded, add the remaining water and knead 

for another few minutes. Place in a bowl, cover with a cloth and leave to proof about 

2 hours. 

2. For the filling: Clean and wash the leeks, then gently fry them. Shred and fry the 

salted cod in another pan. Wash the anchovies in the white wine and cut the olives in 

half. 

3. Divide the dough into 2 pieces. Roll out the dough and line a well-oiled baking tray. 

Cover with the leeks, olives, anchovies, salt, and pepper. Close the pasticcio with the 

other rolled-out dough. Drizzle well with extra virgin olive oil and cook in the oven 

for about 40 minutes at 200°F. 



12

PANZEROTTO WITH MOZZARELLA CHEESE 


Flour, “00” 1 kg 

Milk 500 g 


Salt 20 g 

Yeast 10 g 

Sugar a pinch 

Mozzarella, shredded as needed 

Tomato passata, peeled as needed 

Salt and pepper to taste 

Egg 1 ea. 

Method 

1. Make a well with the flour, add the milk, extra virgin olive oil, salt, and yeast in the 

center. Mix and knead well. 

2. Leave to rest for about 30 minutes, make small balls of dough and leave it to proof 

for about 30 minutes. 

3. Take a ball of dough and roll it out very thinly. Brush around the edges with a 

beaten egg. Place a little mozzarella with a spoonful of passata in the middle. Season 

with salt and pepper. 

4. Fold the dough over and close the panzerotto, seal well by pressing the edges. 

5. Deep fry the panzerotti in plenty of extra virgin olive oil for a few minutes until its 

golden brown. 



13

ALTAMURANA FOCACCIA WITH CICCIOLI 


Semolina flour 500 g 

Ciccioli bacon, cut into cubes, fried 200 g 

with a little extra virgin olive oil, 

salt, and pepper Water 300 g 

Salt 10 g 

Natural yeast 50 g 

Extra virgin olive oil as needed 

Method 

1. Put the flour on a board and make a well. Add the bacon tossed in flour, the water, 

salt, and the natural yeast in the center of the well. Mix together and knead until the 

dough is elastic. 

2. Spread out the dough to about 2 centimeters high and leave to proof for about 2 

hours. 

3. Make some cuts in the shape of squares on the focaccia and brush with extra virgin 

olive oil. 

4. Bake directly on the stone floor of the oven for about 30 minutes at 220°C. 



14

BREAD ROLL WITH RICOTTA CHEESE 

RICOTTA SFILATINO 


Flour, “00” 1 kg 

Water 300 g 

Natural yeast 200 g 

Yeast 20 g 

Salt 30 g 

Fresh ricotta cheese 1 kg 

Method 

1. Make a well with the flour and add 200 grams of the water, plus the yeast, and salt. 

Mix and knead and then add the remaining water and the ricotta cheese. 

2. Once the dough is smooth, leave it to proof for about 30 minutes. 

3. Make bread roll shapes and let them rest for about 30 minutes. 

4. Make some small cuts on the rolls and bake directly on the oven floor for about 20 

minutes at 200°C. 



15

PETTOLE AL VIN COTTO 


Flour, “00” 200 g 

Semolina flour 800 g 

Salt 25 g 

Warm water as needed 

White wine 150 g 

Yeast 25 g 

Extra virgin olive oil, for frying as needed 

Vin cotto as needed 

Method 

1. Mix the flour, water, and yeast together. Knead it well until you get a soft and elastic 

dough. Leave to proof. 

2. Wet your hands in the white wine and break off small pieces of dough and fry in the 

extra virgin olive oil. Drain on some paper towels. 

3. Bring the vin cotto to a boil and reduce. Put the pettole in the vin cotto and stir for a 

few minutes. Serve hot. 

Recipe credit: Antonio De Rosa for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. 


16

STUFFED FLAT BREAD 


Roasted almonds 300 g 

Honey 250 g 

Sugar 50 g 

Cinnamon and cloves as needed 

Lemon and orange, grated zest of as needed 

Method 

1. Place the almonds in an ovenproof pan and warm them for a few minutes. 

2. Add the honey and the sugar. Cook for about ½ an hour, stirring often. Add the 

spices and the zest. 

Divide the mixture on the rice paper (flat bread served in church), cover with more rice 

paper. Place a board with some weight on top and leave for about 1 hour. 


Published with permission of the author. All rights reserved 

17

PIZZARELLE WITH ROCKET, POTATO, AND 

CHERRY TOMATO SAUCE 


Pizzarelle 320 g 

Rocket, cleaned, washed 80 g 

Potatoes, cut in brunoise 100 g 

Tomato passata 500 g 

Cherry tomatoes 100 g 

Garlic cloves 3 ea. 

Extra virgin olive oil and chile pepper as needed 

Pugliese pecorino cheese 30 g 

Method 

1. Fry the chopped garlic in the extra virgin olive oil. 

2. Add the potatoes and cook for a few minutes. Add the chile pepper and the tomato 

passata. Cook on low heat for about 20 minutes. Season with salt. 

3. In a pan fry some garlic in extra virgin olive oil. Add the cherry tomatoes, cut in 

halves, and cook for a few minutes then add to the sauce. 

4. Cook the pizzarelle in plenty of boiling salted water. 

5. Drain and toss the pizzarelle with the potato and the tomato sauce. Finish with 

grated Pugliese pecorino cheese. 

Recipe credit: Sabina Ficco Salvatori for Apulia Region, as presented at the 2009 Worlds of Flavor 


18

BREAD POLPETTE 


Pugliese pecorino cheese 100 g 

Breadcrumbs, grated from stale bread 100 g 

Eggs 4 ea. 

Salt and pepper as needed 

Parsley as needed 

Garlic, chopped as needed 

Sauce 

Tomato passata and 500 g of water 250 g 


Onion as needed 


Basil as needed 

Method 

1. Mix all the ingredients for the polpette and leave the mixture to rest for about an 

hour. Make little balls and fry them in plenty of extra virgin olive oil until they are 

golden brown and crunchy. Drain on paper towel. 

2. For the sauce: Fry the onion in extra virgin olive oil. Add the passata and water and 

cook for about 15 minutes. Place the polpette in the sauce and cook for about 15 

minutes. Finish with the basil leaves. 



19

PAN COTTO 


Loaf of bread, 1 day old 1 ea. 

Wild greens 

Chicory 

Borragine 

Wild fennel 

Marasciolli 

Cimarelle 

Potatoes, diced 

Garlic 

Spring onions 

Extra virgin olive oil 

Salt 

Chile pepper 

Method 

1. Blanch the greens in boiling water. 

2. Gently fry the herbs in extra virgin olive oil, add the potatoes and the vegetable 

cooking water and cook until the potatoes are almost cooked. 

3. Add the bread, cut into big pieces, after a few minutes add the greens. Cook for a 

few minutes and serve with a drizzle of extra virgin olive oil. 



20

Yield: 4 portions 

PISCIALETTA WITH CUTTLEFISH 


Flour 300 g 

Yeast 5 g 

Potatoes, boiled and mashed 50 g 

Water as needed 


Cuttlefish 150 g 

Method 

1. Mix and knead the flour, yeast, and the potatoes until the dough is soft and elastic. 

Leave to proof for 2 to 3 hours. 

2. Add the cuttlefish cut in “filangèe” and leave to proof for half an hour. 

3. Fry by taking a fistful of dough in one hand and squeezing out a small quantity of 

the dough into the other hand; this hand must be dampened with water every time 

to avoid sticking. 

Recipe credit: Luzian Palmieri and Sabina Ficco Salvatori for Apulia Region, as presented at the 2009 

Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 

21


PIZZI LECCESI 


Durum wheat flour (semolina) 400 g 

Flour “00” 100 g 

Tomatoes 300 g 

Onions 200 g 

Peeled tomatoes 200 g 

Water 150 g 


Black olives 70 g 

Salt 25 g 

Yeast 25 g 

Chile pepper as needed 

Method 

1. Cut the tomatoes and the onion in big pieces, add the semolina flour, the flour “00”, 

the water, extra virgin olive oil, the yeast, olives, and chile pepper. 

2. Knead gently by hand so as not to squash the tomatoes, onions, and olives. Add the 

salt halfway through. Leave the dough to rest for about an hour. 

3. Make rolls of about 250 grams each and leave to proof for about 20 minutes. Bake in 

the oven for about 40 minutes at 250° to 260°C. 

Recipe credit: Luzian Palmieri for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. 


22


SIEGLINDA POTATO COCULE 


Potato, yellow paste sieglinda 300 g 

Cheese, half pecorino, half 40 g 

Parmesan, grated 

Butter 20 g 

Eggs 100 g 

Mint leaves 2-3 ea. 

Salt as needed 

Black pepper as needed 

Flour, “00” 80 g 

Mortadella 40 g 

White scamorza cheese 80 g 

Breadcrumbs 80 g 

Extra virgin olive oil, for frying as needed 

Tomato sauce as needed 

Method 

1. Boil the potatoes in their skins, peel them and pass them through a vegetable sieve. 

2. Put the purée in a pan on low heat with butter, ½ the flour, salt, and pepper and mix 

well. Take it off the heat and add the cheese, chopped mint, and ½ the eggs and mix 

well. 

3. Make small balls from the mixture and insert 2 small cubes of scamorza cheese and 2 

of the mortadella in the middle of the cocule. 

4. Pass the cocule in the remaining flour, the eggs, and the breadcrumbs and fry in the 

extra virgin olive oil. 

5. Dry the cocule on kitchen paper and put them in a “pignata” (typical earthenware 

cooking pot). Cover with the tomato sauce and sprinkle with the grated cheese and 

bake in the oven at 200°C for 20 minutes. Serve very hot. 



23

PASTAS AND GRAINS 

24

ORECCHIETTE BARESI WITH HORSE MEAT 

“BRACIOLE” SAUCE 

RAGÙ 


Braciole 

Horse meat or beef, slices of 10-50 g 


Pecorino Romano cheese 200 g 

Cured lard 200 g 

Garlic, slices 10 ea. 

Flat-leaf parsley as needed 

Parmesan cheese, grated 50 g 

Onion, chopped 200 g 

Bay leaf as needed 


Red wine 200 g 

Tomato passata 2 kg 

Baresi orecchiette, small 500 g 

Pecorino Romano cheese, grated 30 g 

Parmesan cheese, grated 30 g 

Method 

1. For the braciole: Flatten the slices of meat and season with the salt and pepper. On 

each slice place a piece of pecorino cheese, a piece of lard, a slice of garlic, and some 

parsley. Sprinkle with the grated Parmesan cheese, roll up the slices, and tie them 

with some white cotton or thread. 

2. Fry the onions and bay leaf in extra virgin olive oil; add the meat rolls and brown. 

Add the red wine. Cover the pan and let the wine reduce slowly. 

3. When the wine has evaporated completely, add the tomato passata and cook very 

slowly for about 3 hours, until the meat is cooked. 

4. Cook the orecchiette in plenty of salted boiling water. Drain and toss in the sauce 

with the pecorino and Parmesan cheeses. Finish with a ladle of sauce. Serve with the 

meat rolls. 



25


CHICKPEAS WITH HANDMADE PASTA 

CECI E TRIA 


Tria pasta 250 g 

Chickpeas 200 g 

Celery 50 g 

Garlic as needed 

Bay leaf 1 ea. 

Eternal tomatoes 4 ea. 

Onion, chopped 20 g 

Carrot, chopped 50 g 



Pepper as needed 

Rosemary as needed 

Method 

1. For the tria: Make a well with the flour and add the water and salt. Mix and knead 

well until the dough is soft and elastic. Roll out the dough very thinly with a rolling 

pin, into 1 centimeter and strips. Leave to dry on a flour tray for at least 3 hours. 

2. For the chickpeas: Let the chickpeas soak with a pinch of salt for 10 to 12 hours in 

water. Rinse and cook in a “pignata” with water, salt, and a bay leaf. Half way 

through the cooking add some chopped garlic and onion, celery, and tomatoes, and 

finish cooking on a low heat. 

3. Fry half of the tria in extra virgin olive oil. Cook the remaining tria in plenty of 

boiling water. Drain the pasta and mix with the fried tria, the chickpeas, and the 

rosemary over high heat. Serve with a drizzle of extra virgin olive oil and a little 

pepper. 

Recipe credit: Corrado De Virgilio for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. 


26


CECI E TRIA 


Chickpeas, dried 300 g 

Semolina, for pasta 250 g 


Onion, thinly sliced 500 g 

Tomatoes, cherry, cut in half 3 ea. 


Celery 50 g 

Fennel stalk, wild 1 ea. 


Method 

1. For the chickpeas: Soak the chickpeas overnight with salt. The next day drain and 

place in a deep saucepan and cover with fresh water. Gently bring to a boil and 

simmer for about 1 hour. Add the onion, tomatoes, bay leaf, celery, and fennel. 

Finish cooking gently for another hour. 

2. For the tria: Put the semolina in a mixing bowl and slowly add the warm salt water. 

3. Knead the pasta for a few minutes until well amalgamated. Cover with a cloth to rest 

for about 30 minutes. Roll the dough into a very thin sheets and them into long 

noodle strips about ½ inch wide and 5/6 centimeters long. 

4. Boil the tria in water and add to the chickpeas. 

5. Strain some of the chickpeas and pasta and deep fry. 

6. Serve in a dish, the boiled chickpeas and pasta and garnish with the fried chickpeas 

and pasta. Finish with the fresh ground black pepper and drizzle with olive oil. 

Recipe credit: Teresa Buongiorno, as presented at the 2008 Worlds of Flavor 

Conference. Published with permission of the authors. All rights reserved. 

27

TIMBALLO DI BUCATINI ALLA PIZZAIOLA 


Sauce 


Anchovy fillets 50 g 

Red tomatoes, San Marzano type 500 g 

Salt, pepper, oregano, and basil as needed 


Tomatoes, peeled 1 kg 

Capers 50 g 

Topping 

Breadcrumbs, dry 100 g 

Pecorino cheese 100 g 

Parsley and garlic, chopped as needed 

Bucatini 500 g 

Mozzarella 250 g 

Mortadella 200 g 

Method 

1. For the sauce: Fry the garlic and anchovies in extra virgin olive oil. Add the peeled 

tomatoes and season with salt and pepper. Finish with the capers, oregano and basil. 

Put some extra virgin olive oil in an oven dish and sprinkle with the breadcrumbs. 

2. Break the bucatini in half and cook in plenty of salted water until very al dente. 

Drain and cool under running water. Mix with some extra virgin olive oil, a little 

sauce, and with some of the bread mixture for the crust. 

3. Place a layer of bucatini in the dish. Cover with the chopped mozzarella and 

mortadella. Pour on some of the sauce and sprinkle with the bread mixture and extra 

virgin olive oil. Make another layer of bucatini and cover with the sauce and extra 

virgin olive oil. 

4. Cut the tomatoes in half and place them on top of the dish, covering the bucatini 

completely. Sprinkle with the remaining bread mixture and drizzle with extra virgin 

olive oil, and bake in the oven at 180°C until the tomatoes are cooked and golden 

brown. Let stand for a few minutes before serving. 



28

PASTA FOR ST. JOSEPH’S DAY 

LANACA DI SAN GIUSEPPE 



Lanaca (semolina tagliatelle) 320 g 


Garlic cloves, chopped 2 ea. 

Anchovy fillets 60 g 

Semolina bread crumbs, large, stale 100 g 

Salt to taste 

Black pepper, freshly ground to taste 

Almond flakes, toasted 60 g 

Method 

1. In a pan, heat the extra virgin olive oil, garlic, anchovies, and bread crumbs, and 

cook until the bread crumbs are golden brown. 

2. Boil the pasta, drain, and add the bread crumb mixture. 

3. Serve with the freshly ground black pepper and almond flakes. 

Recipe credit: Antonio De Rosa, as presented at the 2008 World of Flavors Conference. 


29

GRAIN WITH VIN COTTO (CELEBRATION OF THE DEAD) 

GRANO AL VIN COTTO (GRANO DEI MORTI) 



Grain 400 g 

Vin cotto .5 L 

Dark chocolate, 70%, melted, 200 g 

Almonds, toasted 100 g 

Walnuts 100 g 

Pomegranate seeds 200 g 

Cloves and cinnamon, crushed 

Method 

1. Leave the grain to soak for 2 hours. Cover with cold water and cook until the grain is 

soft. 

2. Boil the vin cotto. Add the grain, melted dark chocolate, almonds, crushed walnuts, 

and pomegranate; leave some walnuts and pomegranate for garnish. Season with 

cloves and cinnamon. Pour into a bowl to cool and garnish with the remaining 

pomegranate and walnut. 

Recipe credit: Antonio De Rosa as presented at the 2008 World of Flavors Conference. 


30

CAVATELLI PASTA WITH CICERCHIE RED ONIONS 

FROM ACQUAVIVA AND FRIED BREAD CRUTONS 


CAVATELLI CON CREMA DI CICERCHIE 


Cavatelli 80 g 

Cicerchie 200 g 

Bay leaves 

Garlic 

Celery 

Onion 

Red onions, from Acquaviva, julienned 100 g 



Parsley 

Bread croutons, altamura 40 g 

Garlic 

Chile pepper 

Bay 

Method 

1. Leave the cicerchie to soak in cold water for 12 hours. 

2. Drain and cover the cicerchie with cold water and flavor with the bay leaves, whole 

garlic, celery, and onion. Cook on low heat until the cicerchie is cooked through. 

3. Remove the bay leaves, whole garlic, celery, and onion, and blend with extra virgin 

olive oil. Season with salt and pepper and pass through a chinoise. 

4. Fry the julienne of red onion in extra virgin olive oil and add half the cream. 

5. To serve, plate the cream and croutons, and finish with the fried red onions and a 

drizzle of extra virgin olive oil. 

Recipe credit: Antonio De Rosa, as presented at the 2008 Worlds of Flavor 


31


APULIAN PASTA WITH GREEN BEANS, FRESH 

TOMATOES, AND CACIO RICOTTA CHEESE 

“FRICIDDI” CON POMODORO, FAGIOLINI, 

E CACIO RICOTTA 


Friciddi (Apulian pasta) 550 g 

Green beans 300 g 

Tomatoes, red 1½ kg 

Onion, sliced 150 g 

Cacio ricotta cheese 150 g 

Garlic 2 cloves 

Basil leaves 8 ea. 



Method 

1. In a saucepan, gently cook the chopped tomatoes, garlic, onion, and half the basil 

leaves in olive oil for about 40 minutes. Blend. 

2. Meanwhile, boil the green beans al dente in salt water. Drain and set aside. 

3. Cook the pasta in the same water. Drain, add the beans, and toss in the sauce. 

4. Sprinkle with cacao ricotta cheese. Finish by garnishing with the remaining basil 

leaves. 

Recipe credit: Corrado De Virgilio, as presented at the 2008 Worlds of Flavor 


32

TROCCOLI SHAPED PASTA WITH OCTOPUS RAGÙ 


FLAVORED WITH PRIMITIVO WINE 

AND PECORINO SHAVINGS 

TROCCOLI CON RAGÙ DI POLPO 


Celery 250 g 

Onion 100 g 

Bay leaves 2 ea. 

Octopus 1 kg 

Primitivo wine from Manduria 2 L 


Troccoli pasta 400 g 

Italian parsley 1 bu. 

Apulian pecorino, grated 100 g 



Termite di bitetto olives, chopped, to finish 

Extra virgin olive oil, to finish 

Method 

1. Chop the celery and onion and braise with extra virgin olive oil. 

2. Add the bay leaves and the octopus cut in half, add the primitivo, and reduce the 

heat for a few minutes. Add the peeled tomatoes and cook for about 1 hour. 

3. Remove the octopus from the sauce, cut into small pieces, and set aside. 

4. Let the sauce reduce, and add the octopus, salt, and pepper. 

5. Boil the troccoli in plenty of salted water. Strain when al dente and add to the ragù, 

stirring for a couple of minutes. 

6. Sprinkle with the grated pecorino and fresh chopped parsley. 

7. Serve with pecorino shavings and the chopped olives with extra virgin olive oil. 



33


ROTINI PASTA WITH SCORPION FISH RAGÙ 

AND CREAM OF ARTICHOKE 

ROTINI AL RAGÙ DI SCORFANO 

SU CREMA DI CARCIOFI 


Barilla Rotini pasta 1 kg 

Scorpion fish 1 kg 


Tomatoes, fresh 500 g 

White wine 1 L 

Garlic, crushed 10 g 

Celery 200 g 

Onion 200 g 


Artichoke cream 

Artichokes, cleaned and halved 5 ea. 

Potatoes, cleaned and cubed 50 g 

Leeks, cleaned and chopped 50 g 




Olives, black leccine denocciolate 

Tomatoes, fresh, concasse 

Chile flakes 

Garlic 


Method 

1. For the sauce, fillet the scorpion fish carefully and cut into small cubes; set aside. 

2. Braise the garlic, celery, onion, some parsley, and fresh red tomatoes cut in half. Add 

the white wine and reduce. Add the fish bones and cook for another 30 minutes. 

Pass through a vegetable mill and season with salt and pepper. 

3. Toss the fish cubes in a pan with extra virgin olive oil and crushed garlic, and add to 

the sauce. 

4. For the artichoke purée, put the artichokes, potatoes, and leeks in a pan with a bay 

leaf; cover with water and cook for about 30 minutes. Blend everything with extra 

virgin olive oil and season with salt and pepper. 

5. Boil the pasta; when al dente, drain. Add to the fish ragù and stir for a couple of 

minutes. Finished with some chopped parsley. 

34

6. In a pan, toss the extra virgin olive oil with the garlic, chile pepper, chopped olives, 

and tomato concasse. 

7. To serve, in a dish put the cream of artichoke on the bottom, the pasta in the middle, 

and the tomato concasse and olives on top. 



35

GEMELLI PASTA WITH TUNA BALLS, POTATO, 

AND WILD ROCKET 

GEMELLI CON POLPETTINE DI TONNO, 

PATATE, E RUCOLA SELVATICA 


Gemelli 

Barilla Gemelli pasta 240 g 

Baby new potatoes, boiled and sliced 150 g 

Wild arugula 50 g 


Garlic, sliced .5 g 

Chile pepper .1 g 

Tuna balls 

Tuna 200 g 

Semolina bread, stale, crust removed, 50 g 

soaked in 20 grams of white wine 

Eggs 2 ea. 

Salt and pepper .2 g 

Parsley .5 g 

Garlic clove ½ ea. 

Pecorino cheese, Apulian, grated 50 g 

Method 

1. For the tuna balls: Pass the tuna and the soaked bread through a mincer. Put in a bowl 

and add the chopped parsley, eggs, cheese, salt, and pepper. Form into small balls, 

cover with bread crumbs, and deep fry in extra virgin olive oil. Drain on a paper 

towel. 

2. For the gemelli: Boil the pasta in plenty of salted water until al dente; add the potatoes 

and arugula to the water. Drain the pasta, reserving the cooking water. 

3. In another pan, gently brown the sliced garlic and chile pepper. Add the tuna balls, 

pasta, and a ladle of cooking water; toss with the grated pecorino. 

4. Serve with a drizzle of extra virgin olive oil. 



36

LINGUINE PASTA WITH A SAUCE OF STUFFED BLACK 

MUSSELS WITH RICOTTA AND LEMON 

LINGUINE CON SALSA DI COZZE RIPIENE 

DI RICOTTA AL LIMONE 


Barilla Linguine 240 g 

Mussels, Tarantine 500 g 

Filling 

Altamura bread, stale, crumbs 100 g 

Sheep’s ricotta, well drained 200 g 

Apulian canestrato cheese 

Parsley, salt, and pepper to taste 

Egg yolk 1 ea. 

Sauce 

Tomatoes, diced 250 g 

Garlic 8 g 

Red onion 50 g 

Thyme .5 g 

Lemon zest, julienne .1 g 

Velouté of fish 

Fish stock 500 g 

Extra virgin olive oil, rough 

Extra virgin olive oil .25 g 

Flour .25 g 

Method 

1. For the stuffed mussels: Mix all the ingredients in a bowl and let it rest for a few 

minutes. 

2. Clean and open the mussels when raw. Place the stuffing inside and place them in 

an earthenware terracotta container. Add the diced tomatoes, crushed garlic, 

chopped red onion, parsley, and sprig of thyme. Drizzle with the extra virgin olive 

oil, cover the container, and bake at 160°C for about an hour. 

3. For the fish velouté: Make a roux with the olive oil and flour. Boil the fish stock, add 

the extra virgin olive oil roux, and gently cook for 15 minutes. Season with salt and 

pepper and pass it through a chinois. 

4. Remove the mussels from the container, blend the sauce with the veloute, and finish 

cooking for a couple of minutes. Add some fresh chopped parsley. 

5. To serve: In a dish put the linguine, the mussels on top, and finish with the julienne of 

lemon zest. 



37


ORECCHIETTE AND TURNIP TOPS 


Wholemeal orecchiette 500 g 

turnip tops (cime di rape) 1 kg 


Salted anchovy fillets 6 ea. 

Cherry tomatoes 6 ea. 

Chile pepper 1 ea. 

Fresh breadcrumbs 150 g 


Method 

1. Clean the cime di rape, using the florets and tender leaves 

2. Put them in plenty of boiling water, when they come to a boil, add the orecchiette 

and finish cooking them together. 

3. Fry the garlic and anchovies in extra virgin olive oil, add the tomatoes, and the chile 

pepper. 

Strain the orecchiette and cime di rape “al dente” and toss in the sauce for a few 

minutes. Serve with breadcrumbs previously tossed in extra virgin olive oil until golden 

and crunchy. Recipe credit: Domenico Maggi for Apulia Region, as presented at the 2009 

Worlds of Flavor Conference. Published with permission of the author. All rights 

4. 

38

ORECHIETTE E CIME DI RAPE CON LA MOLLICA 

DI PANE “SFRITTA” 



Wholemeal orechiette 500 g 

Cime di rape 1 kg 


Anchovy fillets, salted 6 ea. 

Cherry tomatoes 6 ea. 

Chile pepper 1 ea. 

Bread crumbs, fresh, fried 150 g 


Method 

1. Clean the cime di rape, using the florets and tender leaves. Put them in plenty of 

boiling water. When they come to a boil add the orecchiette and finish cooking 

together until al dente. 

2. Fry the garlic and anchovies in extra virgin olive oil, and add the tomatoes and 

chile peppers. 

3. Strain the orechiette and cime de rape and toss in the sauce for a few minutes. 

4. Serve with fried bread crumbs. 



39

VERDURE 

40

CARPINO FAVE WITH RICE AND FRIED ONION 

SFRITTA 


Carpino fave 500 g 

Bay leaf, garlic, white onion, celery, to taste 

and wild fennel 

Eternal tomatoes 100 g 

Salt, pepper, and extra virgin olive oil as needed 

Rice 100 g 

Spring onions, julienned 100 g 

Flat-leaf parsley as needed 

Method 

1. Soak the fave overnight. Drain and cut off the top. Rinse and cover with cold water. 

Add a clove of garlic, the white onion, celery, wild fennel, and bay leaf. Cook gently. 

2. Halfway through the cooking, add the eternal tomatoes. Finish cooking, then remove 

the herbs. Season with salt, pepper, and extra virgin olive oil. 

3. Cook the rice al dente. Drain and add to the fave. 

4. Sauté the spring onions in plenty of extra virgin olive oil. Add to the fave and rice, 

and finish cooking for a few minutes. 

5. Finish with the parsley and ground black pepper, and drizzle with extra virgin olive 

oil. 



41


PURÉE OF FAVA BEANS AND CHICORY 

FAVE E CICORIE 


Fava beans, dried, shelled 300 g 

Potatoes, peeled, diced 300 g 

Chicory 1 kg 

Peppers, green, whole, small, fried 500 g 

Extra virgin olive oil, water, and salt as needed 

Onion, red, sliced 1 ea. 

Method 

1. Soak the fava beans in cold water for about 1 hour. Drain, and add fresh water and 

gently boil for 5 minutes. 

2. In a tall saucepan, place the potatoes and the drained fava beans. 

3. Cover with cold water, add salt, and simmer gently for about 1 hour. Beat with a 

wooden spoon adding the extra virgin olive oil. 

4. Clean and wash the chicory, cook in plenty of boiling, salted water. Drain and 

serve with the fava beans, the fried green peppers, and finish with slices of red 

onion marinated with red wine vinegar, salt, and pepper. Drizzle with extra virgin 

olive oil. 



42


PURÉE OF FAVA BEANS AND CHICORY 

INCAPRIATA 


Fava beans, dried and shelled 250 g 

Potatoes, peeled and sliced 100 g 


Salt to taste 

Chicory 1 kg 

Method 

1. Soak the fava beans in cold water for about 1 hour. Drain the beans and put them 

into a pignata and add the potatoes. Cover both with about 500 to 600 grams of 

water. Simmer the mixture gently for about 1 hour. Pass through a vegetable sieve 

and mix with extra virgin olive oil. 

2. Clean and wash the chicory, cooking it in plenty of boiling, salted water. Drain the 

chicory and serve mixed together with the fava beans, drizzled with extra virgin 

olive oil. 

Recipe credit: Domenico Maggi for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. 


43

CHICORY AZZISE 


Wild chicory 500 g 

Canestrato cheese, grated 100 g 

Cherry tomatoes, quartered 6 ea. 


White onion, chopped 50 g 


Vegetable stock 

Salt 

Pepper 


Method 

1. Cook the wild chicory in boiling water. Drain and soak the wild chicory in cold 

water for about two hours. 

2. In a saucepan heat the extra virgin olive oil and sweat the garlic, onion, tomatoes, 

and the bay leaves. After a few minutes of heating the ingredients, add the chicory 

that has been drained and squeezed. Continue sweating for a few minutes and then 

cover with the vegetable stock and cook for about 10 minutes. 

3. In another pan heat some extra virgin olive oil and place some of the chicory in it. 

Season the chicory with the salt, pepper, and grated canestrato cheese. Continue to 

make layers of the chicory, cheese, salt, and pepper. Pour the vegetable stock on top 

and finish with grated cheese. Cover with a lid and cook for about 10 minutes. 

Recipe credit: Teresa Buongiorno, as presented at the 2008 World of Flavors conference. 


44

Yield: 8 rolls 

COURGETTE ROLLS 


Courgette (zucchini) 1 ea. 

Egg 1 ea. 

Flour 20 g 

Cheese, grated 40 g 

Mortadella, thinly sliced 40 g 

Parsley and mint as needed 


Cheese, mozzarella or scamorza, sliced 80 g 


Method 

1. Wash and thinly slice the courgettes; flour them. Beat the egg in a bowl with salt, 

pepper, a little grated cheese, and chopped parsley. 

2. Heat the oil to about 170°. 

3. Pass the floured slices of courgettes in the beaten egg. Fry and drain on a paper 

towel. 

4. Place a slice of mortadella ham, scamorza or mozzarella cheese, and a leaf of mint on 

the courgette and roll it up. 

5. Place the rolls on a baking tray and sprinkle with cheese, drizzle with oil, and bake 

in the oven for about 10 minutes at 180°. 



45

STUFFED AUBERGINES 

INVOLTINI DI ZUCCHINIE E MELANZANE RIPIENE 



Aubergines, about 200 grams 2 ea. 

Garlic clove 1 ea. 

Onion, chopped 1 ea. 

Cheese, grated 40 g 

Bread, soaked in milk and squeezed 100 g 

Parsley, chopped as needed 

Egg 1 ea. 

Capers 20 g 

Tomato sauce 500 g 


Method 

1. Cut the aubergines in 2 lengthwise. Cut around the edge with a knife, and with a 

spoon take out the pulp. Cut into cubes. 

2. Fry the onion and garlic in oil and add the aubergine cubes; cook for about 5 

minutes. Season with salt and pepper and add the cheese, parsley, bread, capers, and 

egg. 

3. Fry the shell in oil and fill with the onion-bread mixture. 

4. Put a layer of tomato sauce in an oven dish and add some basil leaves. Place the 

aubergines on top, cover with the remaining sauce, sprinkle with cheese, and bake in 

the oven for 15 minutes at 180°. 

Recipe credit: Antonio De Rosa, as presented at the 2008 Worlds of Flavor Conference. Published with 

permission of the author. All rights reserved 

46


DRIED PEA SOUP WITH CROUTONS 

CECA MARITI CON CIME DI RAPE E FRISE 


Peas, dried 300 g 

Onion 50 g 

Celery 50 g 


Garlic 1 clove 

Tomatoes, cherry 30 ea. 

Cime de rape, turnip tops 400 g 

Bread, broken friselle or country style 

Chile peppers 


Method 

1. Soak the peas for about 3 hours in cold water. Strain, cover with fresh water and add 

onion, celery, bay leaf, garlic, and cherry tomatoes. Gently bring everything to a boil 

and cook on low heat. 

2. When cooked, remove the onion, celery, bay leaf, garlic, cherry tomatoes, and with a 

wooden spoon add extra virgin olive oil to obtain a soft purée. 

3. Boil the cime di rape, strain it, and toss in a pan with extra virgin olive oil, chile 

pepper, and garlic. Season with salt and pepper. 

4. To serve, in a dish place the pea purée, crime di rape, and broken friselle. Finish with 

a drizzle of extra virgin olive oil. 

Recipe credit: Antonio De Rosa as presented at the 2008 World of Flavors Conference. 


47

ARTICHOKE HEARTS COOKED IN EXTRA VIRGIN 

OLIVE OIL WITH LAMB, OLIVES, ALTAMURA BREAD, 


AND ANCHOVY SAUCE 

CUORE DI CARCIOFO ALL’OLIO 

EXTRA VERGIONE D’OLIVA 


Artichoke hearts 6 ea. 


Shallots 

Garlic 

Thyme 

Rosemary 

Lamb meat, diced 400 g 


Onion 

White wine 

Lamb stock 

Black olives, chopped 100 g 

Tomatoes, dried 50 g 

Parsley 

Bread sauce 

Leeks 

Bay leaf 

Anchovies, filleted 50 g 

Garlic, crushed 

Laterza bread, diced 200 g 

Lamb stock 500 g 


Method 

1. For the lamb: Sweat the onions and brown the lamb. Add the white wine and stock 

and cover the pan. Cook in a 160°C oven until the lamb is tender. Toss the chopped 

olives in extra virgin olive oil. Add the marinated olives and parsley to the lamb. 

2. For the sauce: In a saucepan, gently fry the leeks, bay leaf, anchovies, and crushed 

garlic. Add the diced bread, cover with lamb stock, and cook for 10 minutes. Blend 

with extra virgin olive oil. 

3. Ladle the bread sauce into a dish. Place on top the hearts of artichoke that has been 

filled with lamb. Garnish with fresh herbs and a drizzle of extra virgin olive oil. 



48

CHICORY TIMBALLO 

TIMBALLO DI CICORIE 


Chicory, boiled 1 kg 

Onion, finely chopped 100 g 

Garlic clove 2 ea. 



Eternal tomatoe or cherry tomatoes 200 g 

Vegetable stock as needed 


Stracciatella (shredded mozzarella 300 g 

and cream) 


Eggs 4 ea. 



Method 

1. Boil the chicory, cool in ice water, and reserve. 

2. Fry the onion, with the garlic, bay leaf, and extra virgin olive oil. 

3. Discard the tomato seeds and add to the pan. Add the chicory and some vegetable 

stock. Season with salt and black pepper and the grated cheese. Cook for a few 

minutes. 

4. Put some extra virgin olive oil in an earthenware oven dish. Place a layer of chicory 

and sprinkle with pecorino cheese, stacciatella. 

5. Cover with a second layer of chicory and add the stock. Beat the eggs with the 

pecorino cheese and pour over the chicory. 

6. Bake in the oven at 160°C until golden brown. 



49

ROLL OF PODOLICA BEEF STUFFED WITH WILD 

CHICORY AND CANESTRATO CHEESE SERVED ON 


CARDONCELLI MUSHROOMS 

INVOLTINO DI CARNE PODOLICA 


Beef sirloin (podolica) 600 g 

Wild chicory, chopped and blanched 100 g 



Pecorino cheese, cubed 40 g 

Cardoncelli mushrooms 200 g 


Garlic clove, crushed 1 ea. 


Leeks 60 g 

Cherry tomatoes (eternal), quartered 100 g 

Parsley, finely chopped to taste 


Pecorino cheese, mature, grated 40 g 


Vegetable stock 

Altamura bread, slices 4 ea. 

Method 

1. Slice and flatten the sirloin into 8 slices. Season with salt and pepper. 

2. Season the chicory with salt, pepper, extra virgin olive oil, and fresh cubes of 

pecorino. Evenly distribute filling on slices of beef and roll the meat. Seal with a 

toothpick. 

3. Clean, wash, and slice the mushrooms. Combine the sliced mushrooms with salt, 

pepper, a crushed clove of garlic, and a bay leaf. Bake in an oven 100°C for 10 

minutes. 

4. Strain the mushrooms and evenly distribute onto a new pan. Place the rolled meat 

over the mushrooms. Add the sliced leeks, tomatoes, parsley, salt, pepper, grated 

pecorino, extra virgin olive oil, and vegetable stock. Bake at 180°C for about 15 

minutes. 

5. Put the slices of bread on a baking tray. Drizzle with extra virgin olive oil and bake 

until golden brown. 

6. To serve: On a dish, place mushrooms with meat on top and decorate with the bread 

and fresh herbs. Drizzle with extra virgin olive oil. 



. 

50

BLACK PORK FILLET FROM GARGANO IN AN ALMOND 

CRUST AND CACIOCAVALLO PODOLICO FONDUE, 

ASPARAGUS, AND RAW HAM FROM FAETO 


FILETTO DE MAIALE NERO DELLA DAUNIA 

IN CROSTA DI MANDORLE 


Black pork fillets from Monti Dauni 400 g 

Almond flakes 40 g 

Egg white, beaten 1 ea. 


Sage 

Rosemary 

Thyme 


Fondue 

Stock, vegetable 200 g 

Cheese, caciocavallo podolico, grated 30 g 

Roux 


Flour 10 g 

Asparagus, small, green 100 g 



Onion, chopped 

Ham, raw, faeto, or capocollo from 4 slices 

martina franca 

Method 

1. Cut the pork fillet into 4 medallions, season with salt, pepper, and chopped aromatic 

herbs. 

2. Place one side of the fillet in flour, then in the egg white, and finally almond flakes. 

3. Fry in a non stick pan with a drizzle of extra virgin olive oil with the almond side 

face down. 

4. Then turn over and bake at 180°C for about 10 minutes, leaving the middle of the 

meat pink. 

5. For the fondue: Boil the vegetable stock and pour the roux in the stock and cook for 

about 15 minutes. 

51

6. Pass the fondue through a chinois and add the olive oil and chopped onion, ensuring 

not to over cook. 

7. Season with salt and pepper. 

8. To serve: On a plate put some fondue and place the pork fillet on top. 

9. Finish with asparagus and a thin slice of raw ham or capocollo. 



52

CHICKEN IN A SEMOLINA BREAD SHELL WITH 


ARTICHOKES AND PECORINO CHEESE 

BOCCONCINI DI POLLO IN PANE DI SEMOLA 

CON CARCIOFI E PECORINO 


Chicken, free range 500 g 

Semolina baguette 1 ea. 

Artichokes, poached 4 ea. 

Shallots 20 g 


White wine 100 g 

Corato pecorino cheese, shaved 60 g 

Tomatoes, semi-dried 50 g 

Almonds, baked and crushed 50 g 

Cheek bacon, cured 60 g 

Bread 200 g 

Milk 100 g 

Egg yolk 1 ea. 

Pecorini cheese, grated 30 g 


Garlic, chopped 

Red onion, chopped 

Chile pepper 

Sage 

Thyme 

Rosemary 

Parsley, coarsely chopped 

Method 

1. Bone and cut the chicken into small cubes. Add the garlic, red onion, the chile 

pepper, sage, thyme, rosemary, and parsley. Season with salt, pepper, and extra 


2. Cut off the top of the baguette and take out the insides, leaving the crust as a shell. 

3. Fill the shell with the chicken cubes, the artichokes, the bread crumb ball mixture, 

the bread soaked in milk, garlic, parsley, grated pecorino, egg yolk, salt, and pepper, 

the pecorino shavings, the semi-dried tomatoes, the baked and crushed almonds, 

and the slices of bacon. 

4. Cover the baguette with its top and wrap with foil. Bake in the oven at 160° for about 

45 minutes. Leave to rest, slice, and serve warm. 



53


STUFFED SQUID WITH POTATOES 

SEPPIE RIPIENE CON PATATE 


Squid, 200 grams each 4 ea. 

Pecorino, grated 120 g 

Eggs 2 ea. 

Bread crumbs 120 g 


Onion, sliced 1 ea. 

Potatoes, cleaned and thickly sliced 1 kg 

Parsley, salt, and pepper to taste 


Method 

1. Clean and wash the squid well. Cut the heads and tentacles. 

2. In a bowl, mix the bread crumbs, eggs, pecorino, garlic, chopped parsley, and 

season to taste with salt and pepper. Put in a piping bag and fill the squid with the 

mixture. 

3. In an oven dish, layer the potatoes and sliced onion in ¾ tablespoon of water and 

some oil. On the top, put the squid with the head and tentacles. Cover with 

another layer of potatoes and sprinkle with grated pecorino, bread crumbs, salt, 

and pepper. 

4. Cover with water, add a drizzle of oil, and bake in the oven for about an hour at 

160°C. 



54

CREAM OF FAVA BEANS WITH CAVATELLINI 

AND SEAFOOD 

CAVATELLINI SALTATI CON FRUTTI DI MARE ALL’OLIO 


EXTRA VERGINE D’OLIVA E CREMA 

DI VAVE E CAVOLFIORE 


Cream 

Fava beans, dried 500 g 

Potatoes, sliced 500 g 

Cauliflower florets, green; save some 200 g 

florets for garnish 

Leeks 50 g 




Salt water as needed 

Seafood sauce 

Prawns, pink 500 g 

Squid, cut into small strips 500 g 

Mussels, shelled 500 g 

Clams, shelled 500 g 




Cavatellini 300 g 

Black pepper, fresh ground to taste 

Method 

1. For the cream: Soak the fava beans for about 2 hours. Drain and put into a saucepan 

together with all the other ingredients. Cover with water and bring gently to a boil. 

Skim. 

2. Once cooked, blend with a mixer and add the extra virgin olive oil. 

3. For the seafood condiment: Clean the prawns and blanch the cauliflower florets. 

4. Fry the chopped garlic in the oil; add the prawns, the squid, clams, mussels, and 

florets. Sprinkle with the chopped parsley and black pepper. 

5. Boil the cavatelli and toss in the seafood sauce for a few minutes. 

6. Put a ladle of the cream in a dish and place the seafood sauce on top. 

7. Finish with a drizzle of extra virgin olive oil. 



55

SEAFOOD AND SPRING VEGETABLE SALAD 

INSALATA DI MARE E VERDURE PRIMAVERILI ALLA 


PUGLIESE 


Tomatoes 150 g 


Salt 

Pepper 

Basil leaves, julienned 10 ea. 

Beetroot, fresh 150 g 

Garlic, chopped 

Wine vinegar 

Calamari 400 g 

Prawns 4 ea. 

Scampi 6 ea. 

Courgettes, small 250 g 

Asparagus 12 ea. 

Lemon Dressing (recipe follows) 150 g 

Method 

1. Cut the tomatoes into quarters and dress with the extra virgin olive oil, salt, pepper, 

and basil. 

2. Boil the beetroot and cut into cubes. Dress the cut beetroot with extra virgin olive oil, 

chopped garlic, wine vinegar, and seasoning. 

3. Cut the squid in two pieces. Clean the prawns and scampi, leaving the tails. Cut the 

courgettes into rounds and cut the asparagus into chunks. 

4. Boil the courgettes and asparagus in salt water. After 2 minutes, add the squid and 

cook for another 2 minutes. Finally add the prawns and scampi and finish cooking 

for 1 minute. Drain and mix them with the tomatoes. 

5. Put the beetroot cubes into a small dish and place the rest of the ingredients on top. 

Dress with the lemon dressing and garnish with basil and beetroot strips. 



56

LEMON DRESSING 


Lemon juice, fresh 100 g 

Oil 300 g 


Method 

1. Mix together all ingredients. 



57

SEMOLA BATTUTA WITH TOMATO FISH STOCK 


Semola 500 g 

Egg 4 ea. 

Apulain pecorino cheese 100 g 


Carrot 1 ea. 


Cuttlefish 2 ea. 

Celery as needed 

Cherry tomatoes 1 kg 

Monkfish ½ kg 

Onion 1 ea. 


Method 

1. Make a well with the flour, add the parsley, eggs, and cheese and knead well. Leave 

to rest. Break off small pieces and spread it out on a board. 

2. Fry the chopped carrot, celery, and onion in extra virgin olive oil. Add the fish cut 

into pieces, cook for a few minutes and add the tomatoes. After about half an hour, 

add the semola battuta. Finish cooking for about 10 minutes, stirring often. 



58

TIELLA OF RICE POTATOES AND MUSSELS 


Mussels 1 kg 

Potatoes 500 g 

Carnaroli rice, parboiled 200 g 

Zucchini 200 g 

Onion 200 g 

Cherry tomatoes 200 g 

Pecorino Romano cheese 60 g 

Parmesan cheese 40 g 

Garlic and parsley, chopped as needed 



Method 

1. Clean and wash the mussels well, rubbing them together. Open the raw mussels, 

leaving the mussel on half of the shell; save all of the liquid. 

2. Slice the potatoes, not too thinly. Slice the zucchini. Cut the onion in julienne and 

quarter the tomatoes. 

3. Pour some extra virgin olive oil in an earthenware dish. Spread a layer of onions on 

the bottom with some rock salt. Spread the potatoes and zucchini. Sprinkle with the 

Parmesan and pecorino cheese, and tomatoes. 

4. Place the mussels on top facing up and add the parsley, chopped garlic, and extra 


5. Bring to a boil on the gas and then place in the oven at 180°C for about 45 minutes. 

Cool before serving, or serve warm. 



59

FILLET OF BASS IN ALTAMURA BREAD CRUST, MASHED 

POTATOES WITH EXTRA VIRGIN OLIVE OIL AND 


ACQUAVIVA RED ONION SAUCE 

FILETTO DI BRANZINO IN CROSTA DI 

PANE DI ALTAMURA 


Bass, fillet, 120 grams each 6 ea. 

Altamura bread, semolina bread, stale, 100 g 

thin slices 

Salt, pepper, and parsley to taste 

Mashed Potatoes with Extra Virgin 

Olive Oil (recipe follows) 

Acquaviva Red Onion Sauce (recipe follows) 

Method 

1. Season the fillets with salt, pepper, and parsley. 

2. Spread some of the boiled, mashed potatoes onto the fillets, cover with the slices of 

bread, drizzle with extra virgin olive oil, and bake in the oven at 160° for about 12 

minutes. 



60

MASHED POTATOES WITH EXTRA VIRGIN OLIVE OIL 


Potatoes, chopped 1200 kg 

Onion, cut in half 1 ea. 

Garlic 3 cloves 


Thyme, sage, rosemary to taste 



Method 

1. Put the potatoes in a pan with all the aromatic herbs, cover with water and bring to a 

boil. 

2. Once cooked take away the herbs and drain some of the water, add the oil, season 

with salt and pepper and mash with a potato masher. 



61

ACQUAVIVA RED ONION SAUCE 


Acquaviva red onions 500 g 

Tomatoes, red, cut into quarters 200 g 


Olives in salamoia, leccino type 

Garlic, chopped 1 clove 


Parsley, chopped to taste 

Method 

1. Grill the onions and the tomatoes. 

2. Chop them, add the chopped olives, garlic, parsley, and extra virgin olive oil, and 

season with salt and pepper. 

3. To serve, put the potatoes on a plate, place the fillet on top, and finish with the onion 

sauce. 

Recipe credit: Corrado De Virgilio, as presented at the 2008 World of Flavors Conference. 


62 

.

“FRIED” SALTED COD WITH TOMATOES, 

CELERY, AND OLIVES 


Salted cod fillets 400 g 

Flour as needed 


Onion, sliced 100 g 

Celery, sliced 100 g 



Eternal tomatoes or cherry tomatoes 300 g 

Black olives, baked 50 g 


Black pepper, freshly ground 

Method 

1. Dry the salted cod and cut into pieces. Flour them and fry in a pan with plenty of 

extra virgin olive oil. 

2. Take the cod from the pan and add the sliced onions and celery, then chopped garlic 

and the bay leaf. Cook gently and add the tomatoes, discarding the seeds. 

3. Add some water and cook. Replace the cod in the sauce and finish cooking for a few 

minutes. 

4. Garnish with the baked olives, parsley, and ground black pepper. 

Note: Chile pepper can be used instead of pepper. A slice of toasted altamura semolina 

bread can be served with this dish. 



63

FILLET OF TUNA WITH SHAVED VEGETABLE SALAD, 

HOUSE SUN-DRIED TOMATOES, AND FRESH ALMONDS 

FILETTO DI TONNO CON INSALATINA DI VERDURE, 

POMO DORI SEMI DRAY, E FILETTI DI MANDORE 


Tuna loin, center cut, 3”x 2” 1 ea. 


Kosher salt to taste 

Black pepper, cracked to taste 

Yukon potatoes 1 ea. 

Fennel, shaved 1 oz. 

Artichoke, shaved 1 oz. 

Asparagus, shaved 1 oz. 

Sun-dried tomato, soaked in oil ¼ oz. 

Extra virgin olive oil 2 oz. 

Lemon juice, fresh 2 Tbsp. 

Kosher salt to taste 

Black pepper, cracked to taste 

Micro greens mix, rainbow 4 g 

Extra virgin olive oil 1 oz. 

Gray salt to taste 

Almonds, skin on, soaked and sliced ½ tsp. 

Method 

1. Cut the tuna fillet into discs about 3 inches in diameter and 2 inches thick. Season 

with olive oil, salt, and pepper, and let rest until needed. 

2. Cut the Yukon potatoes into 3-inch discs, ¾ of an inch thick. Cook in salted water. 

Reserve. 

3. Combine the shaved vegetables and sun-dried tomatoes and season with olive oil, 

lemon juice, salt, and pepper. Let marinate for 5 to 10 minutes. 

4. Sauté the potato discs until golden. Season with salt and pepper. 

5. Sear the tuna in extra virgin olive oil. 

6. Plate the potato. Place the tuna on the potato and top with the shaved salad. 

7. Garnish with the micro green. Season very generously with extra virgin olive oil and 

gray salt. Finish with sliced almonds. 



64

LAMB ROLLS STUFFED WITH WILD CHICORY 

AND PECORINO CHEESE WITH 

CARDONCELLI MUSHROOM SAUCE 


Leg of lamb, boned 40 g 

Wild chicory, boiled 300 g 



Pecorino cheese, fresh 200 g 

Pecorino cheese, mature, grated as needed 

Breadcrumbs, dried as needed 

Cherry tomatoes as needed 

Cardoncelli mushrooms 500 g 

Garlic clove, crushed 1 ea. 

Thyme sprig 1 ea. 

Leeks 50 g 


Lamb stock as needed 

Chervil, for garnish to taste 

Method 

1. Cut the lamb into little slices and flatten them between 2 sheets of grease-proof 

paper. Season with salt and pepper. 

2. Chop the boiled chicory. Season with salt and pepper and some extra virgin olive oil. 

Grate the fresh pecorino cheese and mix it well with the chicory. 

3. Divide the mixture onto the lamb slices and roll them up. Place them in an oven dish 

with some extra virgin olive oil. Season with salt and pepper, grated pecorino, and 

the cherry tomatoes. Drizzle with extra virgin olive oil, chopped parsley, and 

breadcrumbs. 

4. Add a little stock and cook in the oven until the rolls are golden brown. Clean and 

wash the cardoncelli mushrooms. Cut them into big slices. 

5. Season with salt, pepper, crushed garlic, and a twig of thyme, and place in the oven 

at 100°C for about 10 minutes in order to lose their liquid. Fry the leek in extra virgin 

olive oil with the bay leaf. Add the mushrooms, wet with some lamb stock, and 

finish cooking. 

6. Serve the mushrooms in a warm dish, placing the lamb rolls in the center. Garnish 

with chervil, and drizzle with extra virgin olive oil. 

Recipe credit: Domenico Maggi for Apulia Region, as presented at the 2009 Worlds of Flavor 

Conference. Published with permission of the author. All rights reserved 

65

LAMB WITH PODOLIC CACIOCAVALLO CHEESE 


AND LAMPASCIONI TUBERS 


Lampascioni tubers 700 g 

Lamb leg 1 kg 

Podolic caciocavallo cheese, typically 200 g 

Apulian cheese, diced 

Mulled wine as needed 



Method 

1. Boil the tubers for about 30 minutes and then strip them. 

2. Mix the lamb, cut up in small pieces, with the diced podolic caciocavallo cheese; add 

a pinch of salt and pepper. 

3. Put in portion-sized molds and bake in the oven for approximately 10 minutes at 

200°F. 

4. Once cooked, serve the lamb on the lampascioni and add a few drops of mulled 

wine. 

Recipe credit: Luzian Palmieri and Sabina Ficco Salvatori for Apulia Region, as presented at the 2009 

Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 

. 

66

DOLCI 

67


TORTA RICOTTA WITHOUT PASTRY 

TORTA DI RICOTTA 


Ricotta, fresh 600 g 

Sugar 150 g 

Flour, plain 50 g 

Egg 1 ea. 

Sultana 50 g 

Dark chocolate, grated 50 g 

Milk 50 g 

Yeast, dried 15 g 

Method 

1. Mix all the ingredients together in a bowl and bake in a buttered baking tray. Cook 

for 45 minutes at 160°C. 



68


PASTICCIOTTO GALATINA 


Pastry 

Flour 300 g 

Lard 150 g 

Sugar 150 g 

Egg yolks 80 g 

Lemon zest 1 ea. 


Pastry cream 

Milk 1 L 

Egg yolks 150 g 

Flour, “0” 150 g 

Sugar 250 g 

Lemon, zest of 1 ea. 

Vanilla bean 1 ea. 

Method 

1. Make the pastry and leave to rest for 12 hours. 

2. Make the pastry cream. Roll out the pastry to 7 to 8 millimeters. Line individual cake 

tins with pastry, fill it with the pastry cream, cover with more pastry, seal well, and 

crush with beaten egg whites. 

3. Bake in the oven at 190° to 200°C for 20 to 25 minutes or until the top is golden 

brown. 



69

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