BARI, ITALY
APULIA
Tony and Debbie are leaving Puglia on the 11th, to fly to Spain. I'll be staying on. I just booked some Trullo accomodations in Alberobello for two nights, startin on the 11th of May, and I'll check out on the 13th of the month. I'm staying at Trullo Antica Dell Fileria ... I have 2 days to check out The Land of Trulli. Hope it's good. I'll probably go to Locorotondo or Cisternino on my secend day for a half a day of eating, drinking wine, and exploration. Not sure yet whether I'll be able to rent a scooter, or, if not, I'll take a bus or car service to get back and forth. I prefer to rent a scooter, if they're not insanely expensive, or if available. We'll see.
After my two days in Alberabello and the surrounding area, I don't know where I'll go from there. I may stay in Puglia. I can head to Sicily or the Amalfi Coast, or Abruzzo, before going back to Rome to catch my flight back home to New York. Again, we'll see when the time comes. So for now, I'm researching things to do, and places to go in Apulia, and other options.
CISTERNINO, ITALY
PUGLIA
GRILLED SAUSAGES
From ZIO PIETRO
CISTERNONO
Zio Pietro
Cisternino
Cisternino
HOTELS ALL OVER PUGLIA
BARI - OSTUNI - ALBERABELLO
And MORE
GOING to POSITANO ?
The AMALFI COAST ?
BARI
"MANGIA BENE" !!!
BARI
BARI
BARI
DOCUMENTARIO
MONOPOLI
Roll out the dough into a 7-8 mm thick sheet, line the bottom and sides of the pasticciotti molds, greased with butter and sprinkled with flour. Fill with custard, cover with more pastry, seal the edges well and brush with beaten egg white and bake at 180 °. Allow the pasta to cook and brown the surface of the pasticciotti. Remove from the oven, allow to cool and remove from the molds.
MONOPOLI, ITALY
Video
Bari Cecchio
Old Town
BARI
BARI VECCHIO
OLD TOWN
BARI, ITALY
Bari Vecchio
Bari Vecchio
ITALY
HOTELS in PUGLIA
And ALL of ITALY
And The WORLD
RECIPES FROM MY NONNA
GRANDMA BELLINO'S COOKBOOK
BARI
ORECHHIETTE in BARI
Video
Alberobello
BEST of PUGLIA
BEST of PUGLIA
And MATERA
Alex Polizzi
OSTUNI
The WHITE CITY
OSTUNI
The WHITE CITY
Piazza Liberta
The Main Piazza of Ostuni
CATHEDRAL of St MARY
OSTUNI
Gothic
CISTERNINO
CISTERNINO
Video Tour
Video Tour
Sights, Trattoria, Butcher Shops & ?
Fornello Pronto !!!
Mangia Bene
CANTINA di CASALINI
CISTERNINO
CISTERNINO
ITALY
MOZART
GALLIPOLI
GALLIPOLI
TRAVEL GUIDE
BEACH at GALLIPOLI
Fish Market
Gallipoli
ITALY
Gallipoli
STATUE of PADRE PIO
GALLIPOLI
GALLIPOLI
CATHEDRALE of SANTA' AGATA
GALLIPOLI
Spiaggia Purita
Gallipoli
"I Might Go to Matera" ?
Matera, Italy
MASSERIA JORCHE
JORCHE MASSERIA
PUGLIA
PASTICCIOTTI
RECIPE
Ingredients :
Pastry :
- 600g of flour
- 300g of lard
- 300g of sugar
- 6 eggs
- The grated rind of 1 lemon
- 1 pinch of salt
- 1 sachet of baking powder
For the custard:
1 quart of milk
- 100g of flour
- 300g of sugar
- The yolks of 6 eggs
- The peel of one lemon
Mix the flour with the lard. Add the sugar, the egg yolks (set aside the egg whites), the grated rind of a lemon, a pinch of salt, a packet of yeast. Mix the ingredients well and leave the dough to rest for 20 minutes.
Meanwhile, prepare the custard.
Meanwhile, prepare the custard.
Roll out the dough into a 7-8 mm thick sheet, line the bottom and sides of the pasticciotti molds, greased with butter and sprinkled with flour. Fill with custard, cover with more pastry, seal the edges well and brush with beaten egg white and bake at 180 °. Allow the pasta to cook and brown the surface of the pasticciotti. Remove from the oven, allow to cool and remove from the molds.
FAVA CHICORIA
The baked and ground roots were used as a coffee substitute during WWII when espresso was a luxury item sold uniquely on the black market. When a particular espresso is of inferior quality, it's often compared to the wartime surrogate coffee beverage.
This recipe is typical of the splendid region of Puglia, features the pairing of bitter cicoria leaves and a delicate fava bean purée.
This recipe is typical of the splendid region of Puglia, features the pairing of bitter cicoria leaves and a delicate fava bean purée.
RECIPE
Ingredients :
250 g (1/2 lb) dried and peeled fava beans, soaked overnight
500 g (1.1 lb) bitter greens (like black kale, aka cavolo nero, dandelion, or chicory)
optional, 6 slices crusty peasant bread, 1" thick
Salt and freshly ground black pepper
Extra virgin olive oil
Drain the fava beans and place in a saucepan. Cover with water, cover the pot, and cook over medium-high flame. Skim the foam that rises to the top once the water boils.
Once there is no more foam, add a generous pinch of salt and cook the beans, stirring occasionally, for about 1 hour, or until they have dissolved into the water and have taken the consistency of clotted cream. You may have to add more boiling water to keep beans from scorching.
Using a hand blender beat in 1/4 cup olive oil and adjust the seasoning with salt and pepper, to taste.
While the beans cook, soak the greens in and baking soda, rinse several times in clean water, and then place them in a saucepan over high heat and cook them in the water that clings to their leaves, adding a little more water if necessary to prevent scorching. Once they are very tender, remove from the pot, squeeze out excess water, and dress with the remaining olive oil and salt and pepper, to taste.
Serve the greens and fava puree in soup bowls over a slice of grilled or toasted bread, drizzled with a thread of raw oil.
SWEET & SAVORY ITALIAN RAVIOLI
PUGLIESE
SWEET & SAVORY RAVIOLI
FROM PUGLIA
RAVIOLI PUGLIESE
From Santa AGATA
APULIA
The Ragu is made with Pork Belly Braciole
Sausages and Pomodoro
"I've never seen this before"
But I Love it !!!
Maccheroni over Ravioli
with Sugo di Pomodoro & Pecorino
FAVORITE ITALIAN DISHES
And SECRET RECIPES
ROAD TRIP
BARI to LECCEE
Stops in POLIGNANO all' MARE
SAVELETTRI - ROCA
GROTTA San CRISTIFORO (Lecce Province)
San ANDREA - GALLIPOLI
BEST of PUGLIA
POLIGNANO al MARE
Swimming in Ancient Ruins - Torre Cinotola
PUGLIA
The MOST INFORMATION VIDEO
PUGLIA
LOTS of HELPFUL FACTS & INFO
BARI
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