Fresh pasta, bread and pastry
Altamura bread
Altamura bread PDO: re-milled durum semolina, mother dough and a thick crust
Bocconotto di Mormanno (jam-filled pastry)
Bocconotto di Mormanno: a small oval of shortcrust with a jam heart
Cartellate
Cartellate: fried pastry spirals that hold vincotto and honey
Ceglie biscuit
Ceglie biscuit: local almonds wrapped round a heart of fruit preserve
Colombino di Manduria
Colombino di Manduria: puff pastry, orange almond paste, an apricot dove
Confetti di Sulmona (sugared almonds)
Confetti di Sulmona, a Pizzuta di Avola almond in a shell of sugar
Felitto fusillo pasta
Felitto fusillo pasta: the long, hollow macaroni of Cilento feast days
Focaccia a libro of Sammichele di Bari
Focaccia a libro of Sammichele di Bari: folded like a book, baked as a spiral
Focaccia barese
Focaccia barese: juicy tomatoes on a soft, potato-enriched dough
Frisella (twice-baked bread ring)
Frisella: Puglia's twice-baked bread, softened in water and dressed
Fruttone
Fruttone: shortcrust, almond and fruit preserve under a chocolate dome
Grano dei morti (All Souls' wheat)
Grano dei morti: Foggia's spoon sweet for All Souls' Day
Latronico figure-of-eight biscuit
Latronico figure-of-eight biscuit: three ingredients, cooked twice
Matera bread
Matera bread PGI: durum semolina, a fruit-born starter and the MT stamp
Ostie ripiene (filled wafers of Monte Sant'Angelo)
Monte Sant'Angelo's ostie ripiene: honeyed almonds between two thin wafers
Pane di Monte Sant'Angelo (Gargano bread)
Pane di Monte Sant'Angelo: a great round Gargano loaf with an almond-brown crust
Panzerotto
Panzerotto: Puglia's half-moon street food that puffs up as it cooks
Pasta di Gragnano
Pasta di Gragnano PGI: bronze-cut, slow-dried, made in a single town
Pasticciotto
Pasticciotto: an oval shortcrust shell around soft custard from Lecce
Rustico leccese (Lecce puff pastry)
Rustico leccese: golden puff pastry from the noble kitchens of 18th-century Lecce
Saragolla wheat bread from the Benevento area
Saragolla wheat bread from the Benevento area, golden from an ancient grain
Scaldatelli
Scaldatelli: Foggia's scalded taralli, scented with fennel seed
Scarcelle (Easter biscuits)
Scarcelle: Puglia's Easter bakes with a whole boiled egg set in the dough
Sise delle monache (Guardiagrele cream cakes)
Sise delle monache, three peaks of sponge and custard from Guardiagrele
Sospiro di Bisceglie
Sospiro di Bisceglie: a little sponge dome with vanilla cream and a sugar glaze
Strazzata of Avigliano
Strazzata of Avigliano: the peppery ring bread of Lucanian country weddings
Taralli
Taralli: crisp rings of oil and white wine, boiled first and then baked
Torrone di Bagnara (nougat)
Torrone di Bagnara PGI: almond nougat in a 'monk's cloak'
Torrone di Guardiagrele (nougat)
Torrone di Guardiagrele, crunchy whole almonds with candied fruit and cinnamon
Torrone di Ospedaletto d'Alpinolo
Torrone di Ospedaletto d'Alpinolo: the Christmas nougat of Partenio pilgrims
Villa San Giovanni piparelle biscuits
Villa San Giovanni piparelle: almond slices cut by hand on the Strait