b'CoastsMaking caciocavallo podolico cheeseAltamura bread220 EPC SSOFILM 038Focaccia barese220 EPC SSOFILM 038 Historic center of OtrantoTASTE OF PUGLIAPuglias osterias and trattorias exemplify the motto of home-cooked peasant food rooted in authentic simplicity and they will not disappoint you. Start your morning with a cup of the most fragrant coffee and pasticciotto (a lemon-flavored custard pastry) or light, flaky rustico leccese (puff pastry disc enclosing a tomato and mozzarella center). Pasta favorites include fresh con cime di rapa (handmade orecchiette with broccoli or turnip) or ciceri e tria (tagliatelle with chickpeas). At every meal, there are plenty of local ingredients to tingle your taste buds, from Capocollo ham to wines like Primitivo and Negroamaro, top-quality olive oils, and sublime cheeses (especially burrata, mozzarella, and stracciatella). Puglia is Italys breadbasket. At a bare minimum, you will encounter the crusty bread pane di Altamura, focaccia Barese (made with flour SIDE CREDITand potato and generously topped with olives, tomatoes, and local olive oil), and the snacky taralli (rings of crispy bread loaded with extra virgin olive oil). 36 \x1a BE ENCHANTED'