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Frisella, taralli and bread

Another typical element of Puglia's cuisine is the still widely consumed friseddha (a round dried bread) that is usually topped with tomato and olive oil.

In addition to friseddha, in white or whole-wheat flour, many other baked goods are present in Apulian homes including plain or flavoured “taralli” bread crackers with fennel, pepper, olives, etc.

Delicious variations of bread, strictly baked on stone in a wood oven, are: big rustic loaves known as puccia, with or without black olives, Altamura bread, the focaccia from Bari, a soft bread with some toppings, and scéblasti, typical bread of Grecìa Salentina with many ingredients.



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