Orecchiette are a distinctive Apulian type of pasta shaped roughly like small ears, hence the name. "Orecchiette con cime di rapa" is the most famous recipe for this kind of pasta.

Puglia’s best cured meats traditionally come from Martina Franca. This town, in the Itria valley, produces pork specialties made using traditional techniques and locally farmed ingredients. Among them, the most celebrated is capocollo.

A family-run oil mill in the city of Taranto, Puglia, where things are still made in the old-fashioned way. The olive oil produced here comes from a blend of local olives’ cultivars: Leccina, Coratina, Nociara, Frantoiana and Picholine.