Puglia doesn’t get the attention it deserves for its fantastic food. While visitors flock to Rome for pasta, Emilia-Romagna for cheese and salumi and Sicily for fish, they tend to miss out on this region’s beautiful examples of la cucina povera. Our collection of Puglian recipes sheds some light on this pretty part of Italy.

Arguably the most iconic dish of Puglia is Orecchiette con cime di rapa, but Friselle Salentine must be a close second. During the height of summer there are few things as thrifty (and delicious) as Acquasala, a simple combination of stale bread and tomatoes. Spaghetti ai ricci di mare makes the most of Puglian seafood, as does Tiella – an unusual layered dish which features mussels still in their shells.

Taralli Pugliesi can be found across Italy these days, providing the perfect combination of saltiness and crunch to go with an aperitivo in the evenings. For something that truly encapsulates the cucina povera school of cooking, Fave e cicoria – puréed beans with wild chicory – is stunning in its simplicity and taste. Finally, for something big, bold and filling, look to Puglia’s breads – Focaccia Barese and Calzone di cipolla are hearty and immensely satisfying.

If these dishes have made you thirsty for more information on Puglia’s food and drink, make sure you check out our complete guide to Puglia.