The typical Bari products you absolutely must taste!
Focaccia, panzerotti, orecchiette, ‘crudo di mare’ (raw seafood), popizze and sgagliozze: these are some of the typical Bari dishes that enliven the traditional local cuisine. A riot of specialities, colours and smells to be discovered in the streets of this Apulian city.
If you want to get a good start to a day exploring Bari and its flavours, a cornetto (croissant) and an ‘espressino’ (a kind of smaller cappuccino) is just what you need. There are plenty of cafés offering great breakfasts, but certainly one of the things to do when in Bari is to try this combo by the sea. Le Terrazze Santa Lucia, just a few metres from Truly Apulia, is a historic place to opt for this experience; it is known for its location with a beautiful view of the sea.
If you want to take a trip through the typical cuisine of Bari, you absolutely cannot leave out the focaccia. This speciality is part of the tradition and history of the old city, where there is a high concentration of bakeries that constantly churn out the so-called hot ‘wheels’. One of the most acclaimed and iconic places in the city is the famous Panificio Fiore, whose focaccia is one of the best, and which we like to offer to our guests after their visit to the Basilica of St Nicholas.
Another must-have among Bari’s typical dishes is certainly the panzerotto, a ‘half-moon’ whose dough is somewhat reminiscent of pizza; it can be fried or baked and filled with a variety of other ingredients. The best-loved classic flavours are ‘tomato and mozzarella’, ‘meat’ and ‘turnip greens’. The recipe for panzerotti has been passed down through the family for generations and they are often a speciality to be made at home during certain festivals throughout the year. One of the best is Di Cosimo’s panzerotto, whose size is particularly noteworthy; it is one of the historic ones.
Another must-have among Bari’s typical dishes is certainly the panzerotto, a ‘half-moon’ whose dough is somewhat reminiscent of pizza; it can be fried or baked and filled with a variety of other ingredients. The best-loved classic flavours are ‘tomato and mozzarella’, ‘meat’ and ‘turnip greens’. The recipe for panzerotti has been passed down through the family for generations and they are often a speciality to be made at home during certain festivals throughout the year. One of the best is Di Cosimo’s panzerotto, whose size is particularly noteworthy; it is one of the historic ones.
Absolutely not to be forgotten are the ‘strascinate’ or orecchiette, typical Barese pasta. Orecchiette have a slightly rounded shape and tend to be made with ‘cime di rape’ (turnip tops). In the narrow streets of the old town there is a special place near the Arco Basso: here, some ladies prepare orecchiette with their own hands every day, in all sizes: small, medium and large. Taking a stroll through the alleyways to watch them being made is an experience to mark in your diary to get to know Bari’s veracity and tradition more closely.
Raw seafood is also a symbol and pride of the city. There are many restaurants that make it their trump card, such as Al Pescatore; but one of the most curious and perhaps slightly extreme experiences is trying it “nder a la lanz”. This area, near the Teatro Margherita, overlooking the small old port, is famous for being a sort of meeting place for fishermen who, every day and for years, after their fishing trips, set up their stalls along the pavement to sell octopus, cuttlefish, prawns, sea urchins and mussels, to be eaten strictly raw like a sort of Italian sushi.
Then there are the ‘popizze’ and ‘sgagliozze’, which are typical Bari dishes that are a bit like street food. Popizzes are small balls of mass seasoned with sugar or salt; sgagliozze are rectangles of fried polenta served (hot!) in the usual white plastic tubs. Both specialities are easy to find in the old town where, especially in the evenings, you will come across small ‘carts’ led by experienced Barians and where they are freshly prepared.
