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Apulia is a large, fertile region that forms the
heel of the Italian boot. Unlike nearly all
other Italian regions, which are mostly hilly and
mountainous, it is relatively flat.
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This is the area of Murgia
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Flora
In the Murgia Hills, there are about 1500 wild
types, among trees, spontaneous flowers andother
typical wild plants
THE OHLM-OAK (quercus ilex) It can
reach 20-25 m of height
THE OAK There are 7 kinds of them
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The COMMON POPPY (PAPAVER RHOEAS L.) is an
herbaceus plant that catches the eyes of the
observer for its intense red colour.
The wild orchids are unique and admirable and
there are several types in our area.
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Other typical plants of these zones are the rods
and the asphodels
The RODS (FERULA CHILIANTHE) was used by the
shepherds to build stools in the past.
The ASFODELI (ASPHODELIS RAMOSUS) are very simple
and beautiful flowers. They are common on Murgia
Hills.
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• GASTRONOMY
• Altamura is important for its typical cooking,
  made of simple
• foods produced by the earth.
• Some things are essential to our kitchen
• Wheat
• Olive tree
• Vegetables
• Sheep/lamb meat

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Olive tree
vegetables
wheat
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Vegetables The rural populations of Apulia have
always been great consumers of wild vegetables.
The wild flora includes numerous species which
are difficult to find now, because of intensive
agricultural methods
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Wild chicory It grows spontaneously after the
1st summer thunderstorm until winter. Its tender
leaves are boiled and seasoned with olive oil and
lemon or they are sautéed with garlic, oil and
some tomatoes., The typical recipe is boiled
chicory and fava beans
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Wild fennel It is eaten as vegetables with
pasta or is used to flavour meat dishes. Its
seeds are used to flavour pork sausages,
mushrooms and also taralli a baked pastry
product
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Musky wild mushrooms they grow near the wild
thistles. They have a delicate flavour and are
cooked in different ways baked, grilled, sautéed
and cooked with pasta and meat
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Dishes prepared with Cardoncelli
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Muscari (Lampascioni) this bulb is both wild
and cultivated all over Puglia. It is famous for
their genuine and bitter taste. There are
different ways to prepare them boiled and
seasoned with oil and salt, fried and golden with
eggs, sautéed with garlic and parsley, baked with
lamb or pork
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Dishes prepared with lampascioni
fried and golden with eggs
boiled and seasoned with tomato sauce
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Sheep and lamb meat In our area sheep and
goats are particularly tasty because of the
extensive pasture. The Apulians shepherds since
ancient times, prefer lamb and goat, which they
cook simply with fragrant herbs and olive oil
The meats come from local farms, especially
lamb, which is considered as the favorite dish.
It is cooked on live charcoal. Sheep
instead, is cooked in terra-cotta containers.
Roll is prepared ingeniously lamb's hearts,
lights, and intestines are skewered and cooked on
a blazing grill, then eaten with raw celery and
sharp sheep's milk cheese.
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Traditional meat dishes Roll prepared with
offal lamb's heart, lights and lung
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Stock lamb prepared with lamb, fennel, some local
vegetables, eggs and grated cheese
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BreadA bakers product obtained from flour of
durum wheat made by milling durum wheat grainIt
has been the principal element - the absolute
one - of traditional diet of Altamura for
ages. In the past it was prepared at home, and it
assumed a sort of ritual act
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The ingredientsDurum wheat flour, yeast, hot
water and salt. It is worked by hand till it
reaches the proper consistency. The real secret
is the fermentation about 4 hours
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The baker gives dough pieces their peculiar final
shape
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the antique wood oven produces homemade bread,
that is cooked for about 2 hours
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Focaccia is obtained with the same bread dough
and it is cooked in the wood oven
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A typical dish of peasant farmer tradition In
the past it was the only food for peasants and
shepherds during the week in isolated farms.
Their dish consisted of bread seasoned with salt
and oil and dipped in boiling water
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This is another local poor dish of farmer
tradition bread, tomatoes, onions, celery, oil
and salt
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Altamura bread is used to prepare also some cakes
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Hand made pasta A kind of dough made of water,
salt and worked by hands Making pasta at home
was and is always satisfying. It is boiled with
wild or cultivated greens, tossed with energetic
meat ragouts or cooked into soups There are
different kind of hand made pasta
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Orecchiette little ears(because of their shape)
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Capunticapuntini (capuntidd)
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Orecchiette with turnip tops, garlic and red
pepper flakes.
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Cavatelli with mushrooms and mashed fava beans
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Dairy products Our region is very rich in
cheeses, produced by sheep and cow milk.
Types According to how a cheese is made, it
can be FRESH i.e. mozzarella,
ricotta SOFT i.e. spicy ricotta HARD i.e
pecorino 
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Pecorino sheep cheese This is the king of
the cheese. Few cheeses in the world can claim to
have origins as old as those of Pecorino cheese.
For over two thousands years, the sheep grazing
freely in our countryside have produced the milk
that goes to make this cheese
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Steps in the production of this cheese
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Scamorza Cheese It is a type of dried cheese.
It has a soft texture, a white colour tending
towards yellow. The flavour is delicate, sweet
with a milk-like freshness. FRESH
SCAMORZA AGED
SCAMORZA
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A worker is shaping the scamorza cheese
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This cheese is very flexible so different shapes
can be given.A worker is given a little pig
shape as an old tradition
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ricotta Sheep and cow ricotta formed by milk
whey. It has a sweet and delicate taste. It is
used to prepare a lot of cakes. An old recipe is
pasta with ricotta, seasoned with sugar, lemon
and cinnamon
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Ricotta marzoticaThis kind of cheese is
produced in March because the sheep's milk is
flavoured. In this period the sheep eat some
aromatic herbs. It is used grated to flavour
pasta with tomato sauce
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Ricotta cheese is used to prepare delicious cakes
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Spicy ricotta It is made by adding the salt
then the cheese is aged and moved from container
to container to remove liquid over several
months. After months of ageing it has a pungent
flavour and a light yellow colour. It is eaten
with toasted bread and tomatoes or with the pasta
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Typical cakesCartellate
Almond cakes
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ARRIVERDERCI IN ITALIA