U’ racanat, fennel and cod Serves 4 4 fennels 200 g of salt cod 200 gr durum wheat bread stale 100 g of extra virgin olive oil 100 g pecorino cheese, grated 2 cloves of garlic, parsley q.b. Preparation Wash the fennel and soak in salted water. Separately prepare a stuffing with cod, bread, parsley, garlic, pecorino cheese and add oil. Open the fennel and fill with...

Apulian chef Ippazio Turco from Ristorante Lemì in Tricase (Lecce) will be the last chef going to the EXPO on October 1-31. His creative dishes include fresh fish from Salento, the Southern part of Puglia. Here is our exclusive interview with chef Ippazio Turco. ...

Apulian chef Stefano D’Onghia from Osteria Botteghe Antiche in Putignano (Bari), will be at the EXPO on September 1-30 with some of his special local dishes from Puglia. Here is our exclusive interview. ...

The potato pizza is a recipe from Apulian cuisine. In the other regions it is known as potato gateau. It is prepared with a mixture of simple ingredients such as potatoes, grated cheese, mozzarella cheese (or smoked cheese) and prosciutto or mortadella. It can be served hot, warm or cold as the appetizer, or side dish Ingredients 1,2 kg potatoes 100 g butter salt...

Apulian chef Antonio Scalera from La Bul restaurant in Bari will be at the EXPO in Milan on July 1-31. He’s going to reinterpret some typical dishes from Bari with his creativity. Here is our exclusive interview with chef Scalera. ...