Eating in Bari

In the Puglia region there are the three main agricultural products of wheat, olive oil and wine.  It is upon these three products that Bari’s cuisine is based, therefore making the cuisine of Bari very traditional.  Olive oil and garlic are, of course, used in large quantities. 

In addition to the main three products, Bari cuisine is also enhanced by the use of local fruit and vegetables.  The use of these vegetable is particularly prevalent in starters or side dishes.

The local flour is also used to bake homemade break and moreso may different types of pasta.  Dough is used for the making of calzoni which can be stuffed with many ingredients, but in Bari it tends mostly to be onions, capers, oliva and anchovies.  However there is also a huge demand for panchetta with mozzarella or baby tomatoes with homemade pesto.

A local delicacy is horse meat but there is also a lot of lamb and pork eating in Bari.

Bari’s most popular dish though is rice, potatoes and mussels known locally as riso, patatee e cozze. This is due to Bari being a large fishing community which offers a wide range of fresh fish and other seafood.

One thing is for certain – your stay in Bari will be a treat for your tongue!