Provenance Technique Library

Puglia — Bari Techniques

3 techniques from Puglia — Bari cuisine

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Puglia — Bari

Focaccia Barese all'Olio e Pomodorini

Puglia — Bari

Bari's focaccia — dramatically different from Ligurian focaccia in every way. The dough contains boiled potato (patata lessa) for extraordinary internal softness, olive oil in generous quantities both inside and below in the pan, and the entire surface is dimpled deeply with fingers before topping with cherry tomatoes (cut-side down, pressed in), dried oregano, and coarse salt. Baked at maximum temperature on an olive-oil-soaked baking tray, the base fries in the oil while the top bronzes.

Puglia — Bread & Flatbread →

Polpi in Umido alla Barese con Pomodorini

Puglia — Bari

Bari's octopus stew — small polpi (octopus, 400–600g each, maximum) braised directly in olive oil, garlic, and cherry tomatoes in a sealed terracotta pot. The octopus releases its own liquid as it cooks — no water or stock is added. The cooking liquid gradually forms a concentrated, deeply flavoured broth of octopus juices, tomato, and olive oil. The Barese secret: the pot must be completely sealed until the final minutes, when the lid is removed to reduce and concentrate.

Puglia — Fish & Seafood →

Tiella di Riso Patate e Cozze Barese

Puglia — Bari

Bari's iconic layered bake — one of Italy's most extraordinary rice preparations. Mussels opened raw, layered with sliced potatoes, Arborio rice, zucchini, tomatoes, Pecorino, parsley, garlic, and olive oil in a terracotta tiella dish, covered with a little water and baked until the rice absorbs all liquid and the top becomes golden and crusty. The mussels do not require pre-cooking — they steam open during baking and release their sea-mineral juice into the rice and potato layers, creating a broth no stock can replicate.

Puglia — Rice & Risotto →