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Apulia brasciola is made with thin slices of horse or beef meat, rolled around a filling made with Pecorino cheese. These rolls are cooked in tomato sauce. You can use this sauce to dress orecchiette or other kind of pasta. ...

Bombetta pugliese is a specialty of the Valle D’Itria, south of Bari. Bombetta is a beef roll stuffed with cheese and ham in the area of Martina Franca, Cisternino, Alberobello and Locorotondo. The recipe varies from location to location. The name is evidently referring to the rounded shape and small size of these rolls, as well as their filling that generates...

Production area: territories of Galatina, Neviano, Aradeo, Seclì, Sogliano, Collepasso (Province of Lecce, Salento, Southern Puglia) Wine types: Red; Red Reserve; Rosé; White; Negroamaro; Negroamaro Riserva; Chardonnay; Novello Vine varieties: Chardonnay (min. 55% for the white; min. 85% for Chardonnay); Negroamaro (min. 65% for Red and Rosé; min. 85% for Negroamaro) Alcohol...

Production area: Province of Foggia (Northern Puglia) Wine types: White; Red; Rosé; Passito (raisin wine); Novello Vine varieties: Nero di Troia; Uva di Troia; Sangiovese Alcohol by volume: 11% (Red, Rosé and Novello); 10,5% (White) ...

Production area: Territories of Copertino, Carmiano, Arnesano and Monteroni and part of the territories belonging to Galatina and Lequile (Province of Lecce, Salento, Southern Puglia) Wine types: Red; Red Reserve; Rosé Vine varieties: Negroamaro (min. 70%); Malvasia Nera di Brindisi; Malvasia Nera di Lecce; Montepulciano; Sangiovese Alcohol by volume: 12% (Red and...

It is an Italian cow’s milk cheese, similar to mozzarella. It can also be made from other milks, but that is less common. Scamorza is a plastic (or stretched) curd cheese, in which the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid. Cheesemakers generally form the cheese...