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Bari
Puglia
Orecchiette and olive trees as far as you can see.
Sun-drenched, ancient, agrarian. Bread, oil, and pasta from women's hands.
"Pasta is made on the doorstep, in the open air."
What this region tastes like
A flavor portrait of Puglia.
Rich50%
Earthy60%
Coastal70%
Herbaceous70%
Spicy50%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
BitterBrightPugliese
Orecchiette con Cime di Rapa
Orecchiette alle Cime di Rapa
Little ears with bitter broccoli rabe, garlic, anchovy, chili.
Easy 35 min
View recipe 
RusticHeartyPugliese
Cavatelli e Broccoli con Salsiccia
Cavatelli e Broccoli
Cavatelli tossed with sausage, broccoli and a whisper of chili.
Easy 45 min
View recipe 
CoastalBeanPugliese
Pasta con Fagioli e Cozze
Fagioli e Cozze
Mixed pasta with cannellini beans and mussels — Bari's surf-and-soil.
Medium 1 h
View recipe Signature ingredients
- Cime di rapaBitter, mustardy greens — peak in winter.
- Olive oil from BariGrassy, robust, almost spicy.
- BurrataOuter mozzarella shell, molten cream inside.
Pasta shapes born here
- OrecchietteThumb-dragged 'little ears' — the gesture is family.
- Cavatelli pugliesiTighter, smaller cousin of the Molisan version.
Wine pairings
- PrimitivoDense, jammy, friendly.Pairs with: Tomato sauces, lamb.
Chef Rigatoni says
A note from the kitchen
"Cook rapa with the pasta in one pot. One flavor, one water."