'Puglia' on Serious Eats

Snapshots From Italy: Puglia’s Mouth-Numbing Ricotta Forte

Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. Photo from ArthurAvenue.comThe word “ricotta,” in my mind, effectively translates to “mild.” While Italy taught me to appreciate just how silky and subtle a fresh, creamy ricotta could be, I’d still rank it right around cottage cheese in terms of flavor intensity. Until I met Puglia’s ricotta forte, that is—a mouth-numbing cheese of an entirely different color. I first encountered ricotta forte in Rome, curiously enough. (Regions of Italy may cling to their own culinary traditions, but cross-pollination does inevitably occur.) At Osteria Del Rione—one of those bare-bones basement eateries with no menu, no wine list, and more... More

Snapshots from Italy: The Mother Of All Carrots

Editor's note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. This is, without question, the best carrot I have ever eaten. As foods go, individual carrots aren’t that memorable, any more than particular Yukon Golds are memorable. And I say this as a girl who ranks carrots among her very favorite foods. Though I practically lived off of carrot sticks at a low point in my college meal plan days, I’d be hard pressed to recall a single, specific carrot I’d ever eaten. Until this one, in the seaside town of Polignano a Mare in Puglia. Sipping an aperitivo at Ristorante da Tuccino, one of the region’s most... More

Snapshots from Italy: Grano Stompato, My New Favorite Food

Editor’s note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. Two dizzying weeks of giddy gluttony in Italy, eating my way from Bologna to Lecce, acquainted me with a number of veggies, pastas, and sea creatures I’d neither seen nor tasted before. But one of the best single bites of the entire journey came in the town of Manduria, when I took my first mouthful of grano stompato—a centuries-old peasant meal that reminded me just how simple and sublime the right ingredients can be. The name of this dish, also called cranu stumpatu, translates to “stomped grain”—and it’s nearly as simple as it sounds. Whole grains of durum... More

Snapshots from Italy: Lunch on an Adriatic Fishing Boat

Editor's note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. My mental image of a Southern Italian fishing boat looks something like this: The seaside town of Molfetta, far down Italy’s eastern coast, has fed off the Adriatic waters for millennia—for most of that time, probably from little wooden boats like these. Records of a fishing village at this site date back as far as the fourth century B.C.; and while Molfetta gained later prominence as a Mediterranean trade hub and manufacturing town, fishing remains a healthy industry. Indeed, throughout the region of Puglia—the heel of Italy’s boot—food production continues to be an anchor of the local economy.... More

How to Eat Fresh Sea Urchin

In her latest blog post, Ms. Adventures in Italy describes the process of catching and eating fresh sea urchins from the seaside in Puglia, Italy, accompanied by beautiful photos of the spiky creatures. Who wants sea urchin gonads now? I DO!... More

More Posts