Alberobello |
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| The gastronomy of Alberobello takes care jealously the secrets of the ancient peasantry tradition of Puglia, poor but much agreeable and healthy: vegetables, olives, oil, wine, pasta and bread are therefore the authentic protagonists. Above all the pasta – home made by hand from the housewives, in shape of lasagna, laganelle, "recchiettelle", strascinate - seasoned with pork sauce, with the ricotta or with the vegetables. The best here is the typical “orecchiete” with the tops of turnips, those with the strong ricotta or the pasta "alla crodaiola" (with tomato, cacioricotta cheese and basil). Between the soups to taste, the green one - with cabbages, celery, cicely and thistles in the pork soup - the mashed of fava beans with cicorielle, finally "la polenta" of fava beans - to serve on slices of browned bread in a fried of garlic and oil -. Especially fragrant and agreeable the bread, the taralli, the focacce, gotten ready with the more different ingredients, the pizzas filled with pork and cheeses typical of the region. Also with an excellent quality the dairy production: pecorini, fresh ricotta and grate ricotta, and then scamorze, provole, caciocavalli, the "manteche", with their delightful heart of butter, the mozzarellas and the burrate. Speciality cookery of Alberobello with "gnemeriidde", agreeable giblets of lamb or kid, cut to strips and wrapped to ball with the bowel, and the "turde 'n zulze ", meaning the thrushes in gelatine, boiled and preserved in the glass (to consume after a week) in dry white wine. |
