This month's regional features come from Puglia, the heel of the boot. It was once known as the bread basket of Italy due to its fertile soil and warm climate, perfect for farming. These recipes come from 'Cucina Povera', a style of cooking that stems from the region's farmers who ate seasonally, wasted nothing and used simple ingredients to create flavourful dishes.
In the first picture, we can find Orecchiette con Cime di Rapa made with rapini, garlic, anchovies, peperoncino and extra virgin olive oil. In the second picture, we can admire the Burrata con Focaccia Barese, where a homemade focaccia Barese takes center stage, skillfully paired with the finest Burrata sourced directly from Andria (a small city located in Puglia). The dish is also accompanied by black olives, oregano and cherry tomatoes.
Try our Puglia-inspired menu at Terroni Queen, Price, Adelaide and Sterling
