Eating seafood in Puglia is one of the things on your list once you come in this beautiful region:
to be enjoyed raw or with a first fish course, seafood is not to be missed.
Puglia is a land deeply devoted to the sea, cross and delight for centuries, which allowed to live by fishing and trading and, at the same time, it represented the danger of the enemy attacks, who often came from the sea to plunder or conquer the territory.
However, a region with more than 850 kilometers of coastline has a vital link between sea and its location, becomes part of its culture and traditions.
And you know, food in Italy has always been a symbol of conviviality, and in Puglia this is extraordinarily emphasized by the gastronomy. There’s always a reason to celebrate, to cook some specialties, to meet with friends and family…
So, what is the seafood to taste in Puglia?
Let’s start with the famous mussels, largely produced in Taranto, where they are bred between the Mar Piccolo and Mar Grande, particularly rich in underground springs, which make them pulpy and yummy. To be prepared as peppered mussels, or simply boiled or raw, or with a good dish of spaghetti, the result is delicious and guaranteed.
A real Apulian specialty are sea urchins, served raw with a genuine piece of bread.
It’s said that the best succulent urchins are available between February and April, the first months of the year (the “r” months) are a perfect period to try this typical product, exclusively in one of the local taverns on the coast.
And then you can find cuttlefish (locally known as tagliatelle di mare crude), a Bari delicacy to be tasted fresh with no dressing, clams, generally cooked with different shapes of pasta, Gallipoli red prawns, mostly fished in the Salento area, they have a sweet flavour and soft texture to melt in the mouth.
A separate mention is reserved to the octopus, very adorated from the people of Bari so much that the curling process, absolutely hand-made, has become an authentic ritual passed down through generations. In Bari raw seafood the octopus can never be missing, and it is also great in a seafood salad, grilled or cooked in a terracotta pitcher, a typical Apulian recipe prepared with tomato sauce, potatoes and some spices which enhance the savour.
Seafood is eaten all over Puglia, from the north of Gargano to the south of Salento; in Bari, capital of the region, seafood is a special feature of the tradition and the southern coast of Bari, between Savelletri and Torre Canne, is full of seaside restaurants that offer excellent menu of fish and raw seafood.
So, just let me say… enjoy your meal!
viaggieitinerari... in Puglia by Valeria Dicarlo 