Author Archives: Redazione

Pettole are small dough fritters that have different names depending on the area (pèttëlë in Apulian dialect , zeppole in Irpinia, scorpelle in San...

Calzone with prosciutto and mozzarella cheese (U calzone c’u presutte e la mozzaredd) Ingredients for the calzone (36 cm diameter) or 30 panzerotti 500...

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...

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)...

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...

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...