Angelo Di Biccari (aka Trilussa) is going to the EXPO in Milan on May 3rd with his famous bread made inside an historic 1526 straw burning oven in Orsara di Puglia (read here about it). He will share his stories and his bread with all Italian Pavilion visitors through a “spiegapane” (literally “bread explainer”). Take a look at our exclusive...

Peppe Zullo is the first Apulian chef invited to EXPO 2015 by Eataly owner Oscar Farinetti. Puglia Mon Amour met with him in Orsara di Puglia (Foggia) to talk about his dishes and ingredients. Peppe Zullo will be at the EXPO in Milan on May 1st-31st. Here is our exclusive interview. ...

The bulb of lampascione is cultivated all over Puglia. These bulbs are famous all over the world for their size, their genuine and strong taste, their nourishing and even therapeutic properties. There are many ways to prepare them: in the oven, with oil and lemon, with eggs, golden and fried, over charcoal, in pickle, soused, sautéed with garlic and parsley. The...

Ingredients 1 kg of mussels extra virgin olive oil garlic tomato sauce (1 liter) 2/3 eggs parsley 100 g of cheese (or Parmesan) salt Preparation Clean the mussels. Open the mussels in a pan with lid retaining the liquid that the mussels release. In a saucepan, saute a clove of garlic, add the tomato puree and cook for a few minutes. In a bowl mix the beaten eggs...