Best Metropolitan City of Bari Foods
This Apulian delicacy is traditionally prepared with a soft, yeasted dough that combines semolina, wheat flour, and mashed potatoes. It is usually topped with cherry tomatoes and olives, but some varieties occasionally employ other combination of ingredients, such as different vegetables, coarse salt, or rosemary.
Always baked in round tins, focaccia is usually doused in olive oil and is best served lukewarm.
MOST ICONIC Focaccia Barese
Panino col polpo is a traditional sandwich originating from the Bari area. This simple sandwich is made with a combination of octopus, bread rolls, olive oil, parsley, salt, and black pepper. The octopus is washed, brushed with olive oil, and grilled slowly over embers while being brushed with a mixture of olive oil, salt, pepper, and parsley as it cooks.
Once done, the octopus is placed into a split bread roll, and the sauce is drizzled over the top of the octopus. This tasty sandwich is common during Apulian festivals and it can often be bought on street stands.
OTHER VARIATIONS OF Panini
MOST ICONIC Panino col polpo
MAIN INGREDIENTS
Orecchiette con cime di rapa (orecchiette with broccoli rabe) is one of the most popular pasta dishes from the Italian region of Apulia, especially beloved in the region's capital, Bari. Orecchiette have a perfect shape for scooping up the chunky pieces of boiled broccoli rabe, or rapini - a leafy, green vegetable closely related to turnip.
This simple rustic dish is enriched with freshly grated, aged hard cheese (usually Pecorino Romano) and a sprinkle of crushed peperoncino flakes. Orecchiette con cime di rapa is best enjoyed immediately after the preparation, served with a generous drizzle of extra-virgin olive oil.
Serve with
MAIN INGREDIENTS
Orecchiette alla barese is a traditional pasta dish originating from Bari in Puglia. The dish is usually made with a combination of orecchiette pasta, rapini (broccoli rabe), garlic, olive oil, chili peppers, and a few anchovies. However, there are a few variations on the dish, so the list of ingredients may vary.
The garlic is chopped, sautéed in oil, then mixed with the anchovies which are mashed into the oil with some chili pepper. The sauce is then mixed with the rapini and the pasta, and the dish is often seasoned with ground pepper before serving.
MAIN INGREDIENTS
Spaghetti all’assassina is an unusual pasta dish from Bari, unique for its method of preparation - risottatura style (because it's similar to the one used in making risottos). According to the Accademia dell’assassina, that means cooking spaghetti directly in a spicy tomato broth until caramelized, burnt, crisp, and infused with spicy tomato broth, all in a cast-iron pan.
The trick is adding the tomato broth gradually, so the spaghetti absorb it, then sizzle and burn a bit before each new pour. Although there is some dispute over the origin of this dish, it is mostly agreed upon that it was invented in 1967 by chef Enzo Francavilla in his Barese restaurant Al Sorso Preferito, which serves it to this day.
MAIN INGREDIENTS
Sgagliozza is an Italian dish from Bari, consisting of rectangular (or square-shaped) pieces of fried polenta. The dish is made with polenta flour, water, salt, and oil. Once cooked, the dense polenta is left to cool and it is then sliced into rectangular pieces and fried until golden brown.
Sgagliozza is traditionally sold after the mass near the St. Nicholas Cathedral during the day of the saint, but it's also a staple during winter in the city, sold by street vendors and always served piping hot.
Pallone di Gravina is an Italian cheese hailing from Gravina in Puglia. This semi-hard, pasta filata-style artisan cheese is made from pasteurized cow's milk and it's shaped into a ball, hence the word pallone, from the word palla. It's aged for a minimum of 4 months.
The shape of the cheese made it easier to hang it or transport it on donkeys' backs in the past. Underneath its hard natural rind, the texture is smooth. The flavors are strong and spicy.
Named after a town settled on one of the Murge plateau hills, pane di Altamura is a country-style sourdough bread that has been traditionally produced in the provinces of Bari and Barletta-Andria-Trani for centuries. It is made only with durum wheat dough, natural yeast, salt, and water.
Once the staple food of Murge people, these large loaves of bread were kneaded in Altamura's households, branded with the family name, then baked in community ovens. Since the loaves were supposed to feed whole families for one or even two weeks, the bread of Altamura had to be very durable, which is, even today, one of its most prized features.
Traditionally produced in the provinces of Foggia and Bari, Canestrato Pugliese is a hard cheese made from sheep's milk. It is one of the most prized products of the Apulia region, masterfully crafted from December to May, at altitudes varying between 250 to 700 meters, where the Mediterranean climate creates optimal sheep farming conditions.
Canestrato is aged in reed baskets typical for the Apulian area, and while matured Canestrato has quite a strong piquant flavor and is more suitable for grating, the younger versions are much more delicate and should be paired with fava beans, pears, or crudités, and accompanied by rosé or dry white wines.
Tiella di riso, patate e cozze is a layered dish consisting of rice, potatoes, mussels, onions, and tomatoes which are seasoned with olive oil, salt, parsley, pepper, and garlic. Originally from the city of Bari, this rich and fragrant dish with a crispy golden crust is very popular throughout Apulia.
Additional ingredients such as various seasonal vegetables, breadcrumbs, or Pecorino cheese may be used, and variations of the dish use different types of seafood. Tiella is also the name used for a round terracotta pan in which this dish is traditionally prepared, and depending on the area, ingredients that are used in tiella change - that explains why in some Italian regions a tiella is a type of focaccia, with or without a filling, and in others it is a stew or a layered casserole made with or without a crust.
OTHER VARIATIONS OF Tiella
Best Metropolitan City of Bari Food Producers
Caseificio Artigiana, located in Putignano, Italy, is renowned for its traditional Apulian dairy products, crafted with a deep respect for artisanal methods. Established in 2001, the dairy has grown significantly, now operating in a large facility that reflects its expansion in both the domestic and international markets.
This growth is supported by their commitment to using only the best local milk, ensuring the quality and authenticity of their products such as mozzarella, burrata, and various aged cheeses. The dairy's excellence has been recognized with numerous awards, particularly for their burrata, which has gained international acclaim.
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2023
Concours International de Lyon - Gold
2025
BEST Caseificio Artigiana Cheeses
AWARDS
Olive Japan - Gold
2016
Flos Olei - The Best
2024, 2021
BEST Azienda Agricola Le Tre Colonne Olive Oils
Pasta Marella is a pasta brand from Puglia, Italy, founded in 1987. It specializes in artisanal pasta, using traditional techniques and high-quality, 100% Italian wheat. The brand emphasizes authenticity, sustainability, and craftsmanship, ensuring that every pasta shape retains its rich flavor and texture.
Their production process includes low-temperature drying to preserve nutritional and organoleptic properties, resulting in a healthier and more digestible pasta. Pasta Marella offers a variety of pasta formats, including bronze-drawn, handmade, and flavored varieties, all certified for food safety and quality.
BEST Pastificio Marella Pasta
Olio Intini is an olive oil producer based in Alberobello, Italy. The company is known for its high-quality extra virgin olive oils, which are produced using traditional methods. Olio Intini utilizes native olive varieties from the Puglia region, including Ogliarola, Coratina, and Cima di Mola.
The company focuses on sustainability and quality, ensuring that their olive oils are both environmentally friendly and of superior taste.
AWARDS
Olive Japan - Gold
2023, 2022, 2021, 2020, 2019, 2018, 2017, 2015
EVO IOOC - Gold Medal
2016
Olive Japan - Premier
2023, 2022, 2021, 2019, 2016
BEST Olio Intini Olive Oils
Azienda Agricola Maselli is an Italian agricultural company known for producing high-quality extra virgin olive oils. Located in the heart of Italy, the company is dedicated to sustainable farming practices and the careful cultivation of olive trees.
Their oils are crafted from a variety of carefully selected olives, offering rich, balanced flavors with fruity and herbal notes. Azienda Agricola Maselli's olive oils are celebrated for their purity, nutritional value, and versatility, making them ideal for both everyday cooking and gourmet applications.
AWARDS
ATHENA IOOC - Double Gold
2023, 2022
ATHENA IOOC - Gold
2024
Olive Japan - Gold
2023, 2022, 2021
BEST Azienda Agricola Maselli Olive Oils
AWARDS
EVO IOOC - Gold Medal
2021, 2020, 2019, 2018, 2017
Olive Japan - Gold
2020, 2019, 2018, 2017
EVO IOOC - Best International in Class
2020
BEST Scisci Olive Oils
AWARDS
EVO IOOC - Gold Medal
2019, 2018
BEST Masseria Faraona Olive Oils
AWARDS
Frankfurt International Trophy - Grand Gold
2021, 2019
BEST Az. Agr. Paolo Patruno - Tenuta Patruno Perniola Wines
Azienda Agricola Leuci is an olive oil producer based in Giovinazzo, a town in the Apulia region of Italy. The company specializes in the production of high-quality extra virgin olive oil. Their olives are locally sourced and mechanically pressed to ensure purity and freshness.
The family-owned business emphasizes sustainable agricultural practices and traditional methods to maintain the integrity of their products.
AWARDS
EVO IOOC - Gold Medal
2017
Olive Japan - Premier
2022, 2021, 2020, 2019, 2017
Olive Japan - Best of Country
2020, 2019
BEST Azienda Agricola Leuci Olive Oils
Best Metropolitan City of Bari Food Products
The Burrata from Caseificio Artigiana, located in Putignano, Apulia, Italy, has received significant accolades for its quality. It was named the best Burrata in the world at the Italian Cheese Awards in both 2018 and 2019. This prestigious cheese is crafted using traditional methods and is known for its fresh flavor and creamy interior, which includes hand-made mozzarella strips mixed with cream.
Caseificio Artigiana uses cow's milk collected daily from local farms, emphasizing the freshness and regional quality of their products. This award-winning Burrata showcases the artisanal skills and the heritage of Apulian cheesemaking passed down through generations.
AWARDS
Italian Cheese Awards - ICA
2023, 2019, 2018
Italian Cheese Awards - Nominee
2022, 2020
Leuci Coratina is an extra virgin olive oil produced by Azienda Agricola Leuci. This product is crafted using the Coratina olive variety, which is known for its robust and rich flavor profile. The olive oil is characterized by its intense fruitiness, coupled with a pronounced peppery and slightly bitter taste.
Leuci Coratina is often praised for its high polyphenol content, contributing to its health benefits and antioxidant properties. The careful selection and traditional methods employed in the production process reflect the company's commitment to quality and authenticity.
AWARDS
Olive Japan - Premier
2021, 2020, 2019
Olive Japan - Best of Country
2020, 2019
People who know burrata, can not miss stracciatella. Stracciatella is in fact the soft and creamy heart of burrata. It is a spun paste dairy product, a delicate mixture of fresh cream and hand frayed mozzarella cheese (mozzarella shreds). They are beautifully milky white in color, with no rind and a fibrous structure.
The taste is fresh and slightly acidulous, with a delicate smell.
AWARDS
World Cheese Awards - Super Gold
2022
Concours International de Lyon - Gold
2025
AWARDS
EVOOLEUM - Top 100
2024, 2023
EVOOLEUM - TOP10 HEALTHY EVOOs
2023
Masserie di Sant'Eramo Monocultivar Coratina made by Agroalimentari del Colle is an extra virgin olive oil produced in the Apulia region of Italy. It is created from 100% Coratina olives, a variety known for its high polyphenol content and robust flavor profile.
The oil is characterized by its intense, fruity aroma with hints of green almond and artichoke, complemented by a peppery finish. It is often praised for its unique taste, which pairs well with a variety of dishes, from salads to grilled meats.
AWARDS
NYIOOC - Gold
2023
EVO IOOC - Gold Medal
2021
AWARDS
Italian Cheese Awards - ICA
2019, 2017
AWARDS
Flos Olei - The Best
2024
L’Olio di Nonno Salvatore is an Extra Virgin Olive Oil produced by Azienda Agricola Le Tre Colonne. This Italian olive oil stands out for its high quality and rich flavor, which results from traditional cultivation and production methods. The oil is named in honor of Nonno Salvatore, conveying a sense of heritage and family tradition.
The olives are carefully harvested and processed to ensure the purity and taste that the brand is known for.
AWARDS
Flos Olei - The Best
2024
Mimì - Ogliarola is a premium extra virgin olive oil produced by Olio Mimì. This oil is crafted exclusively from Ogliarola olives, a variety known for its delicate and nuanced flavor profile. The olives are harvested at their optimal ripeness to ensure the highest quality and are cold-pressed to preserve their natural characteristics.
This results in an olive oil with a balanced taste, featuring notes of almond, artichoke, and ripe fruit. The oil is ideal for enhancing the flavors of salads, fish dishes, and other lightly cooked or raw foods.
AWARDS
Flos Olei - The Best
2023
Le Tre Colonne - Le Selezioni - Coratina is an extra virgin olive oil produced by Azienda Agricola Le Tre Colonne. This oil is made from 100% Coratina olives, a variety known for its robust flavor profile. It is often described as having a distinctive bitterness and pungency, with notes of green almond and artichoke.
The oil is cold-pressed to preserve its nutritional properties and intense flavors. The producer, Azienda Agricola Le Tre Colonne, is based in the Puglia region of Italy, which is renowned for its high-quality olive oils.
AWARDS
Flos Olei - The Best
2021
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.