The origins of this recipe come from the peasant tradition of Puglia as the tiella was the only dish capable of feeding the farmers returning from the fields. As far as other types of eateries are concerned, you should know that almost everywhere in the region you will be served good quality food. The true origins of this typical fresh pasta are not known because no written document specifically tells of it. Once you’ve tasted it you can’t live without it. Puglia Cycle Tours deals with cycling in Puglia and Basilicata, Estramurale a Levante, 146 - 70017 Putignano (Ba) +39 080 205 11 87 - F. +39 080 990 20 23 e-mail: info@pugliacycletours.com, © Copyright 2019 Puglia Cycle Tours - C.F.

The birth of the pasticciotto dates back to the beginning of the eighteenth century and, over the years, several variants have been invented, including the chocolate or the sour cherry. The dessert, cooked in the oven, is made of shortcrust pastry with a filling of scented custard.
In Puglia, we consume the Pasticciotto in the morning as breakfast. Awarded PDO (Protected Designation of Origin) status in 2003, ALTAMURA BREAD is the most famous type of bread in the region. Hands down the most popular dessert in Puglia is the delicious PASTICCIOTTO from Lecce. Once  smoothed, dough is obtained and of the right thickness, it is then cut into strips a few centimeters high, which must then be folded in two and “plucked” to form small pockets in which, following firing, the vincotto can be placed and with that  they are normally seasoned. This post contains affiliate links as well as sponsored content. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Of course you can try fresh seafood and fish in any form in Puglia but there are a couple of typical recipes that you won’t want to miss. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Other unmissable vegetable dishes include PARMIGIANA DI MELANZANE (eggplant parmesan) or PARMIGIANA DI CARCIOFI (artichoke parmesan). Today you can find the Taralli in various versions, with the addition of fennel seeds, vincotto and also in the sweet variant with chocolate and sugar.
Puglia a Spanish touch. A popular meat-based dish is BOMBETTE (pork rolls filled with cheese). Choose the tour that best suits your needs or contact us for tailor-made solutions!

Apulian Bombette are loved by Apulians and tourists so much that they have become a famous street food to be consumed during a walk in any city of Puglia. In Puglia, red wine is king and some of its must-try varieties are Nero di Troia, Primitivo and Negroamaro. The best place to try it is any traditional fornello in Cisternino. The secret to teste some pettole at their best is in the temperature in which they are eaten: if you taste them while still hot and frying they will be soft and compact, while if served after a few hours that the dough might  become rubbery and lose its consistency. Discover the cuisine and gastronomy of Apulia. No matter which part of the year you choose to travel to Puglia, you will most definitely have the opportunity to taste superb dishes prepared with only the best seasonal ingredients. Keeping this cookie enabled helps us to improve our website. ORECCHIETTE, or little ears, is the most popular pasta type in Puglia.


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