TO EAT (List) | TuriBorgoAntico

top of page

TuriBorgoAntico - Must Eat

Turi, in the heart of Puglia, is an authentic treasure trove of gastronomic specialties that tell centuries-old traditions. Among its standout products are the Ferrovia Cherry, with its sweet and juicy taste, and the Percoca, a peach with a sweet and crunchy flavor that ripens in the summer. The cuisine of Turi is also rich in rustic dishes like tronère and zampina, a traditional handmade sausage prepared according to ancient local recipes. Delicacies such as extra virgin olive oil, grapes with delicate and versatile flavors, and almonds used in the preparation of Faldacchea, the typical wedding sweet, are also abundant. These products embody the essence of Turi and are at the heart of its gastronomic offering, a journey through the authentic flavors of Puglia.

The Ferrovia cherry is a highly appreciated cherry variety, originally from Turi, and particularly widespread in the province of Bari.

RAILWAY CHERRY

Faldacchea is an almond dessert that has its roots in the tradition of Turi. It was born at the beginning of the twentieth century in the kitchen of the guesthouse of the suppressed Clarisse Monastery.

FALDACCHEA DI TURI

The Millenary Tradition of Almonds in Puglia

ALMONDS

Olive oil is one of the most representative typical products of Turi

OLIVE OIL

The Percoco di Turi, pr'quech d' Tur, is a variety of peach originating from the Turi area, in Puglia.

PEARCOCK

Trònere is a typical dish from Turi, prepared with rolled meat, stuffed with cheese, capocollo and spices. It is slowly cooked in a pan with tomatoes and onion for 3-4 hours. The name "trònere" comes from "tuono", evoking the robustness of the dish, rooted in the Apulian tradition.

TRONÈRE DI TURI

Zampina turesina is a typical specialty of Turi, a dish that represents the gastronomic tradition of Puglia. It is a sausage prepared with pork meat.

PAW

Panzerotto filled with tronère, the specialty of Turi during the festivals

PANZEROTTO

Another typical specialty of this Apulian village is “i fecazzèdde di murte”, small flatbreads prepared with type 0 flour, oil and potatoes, without tomato, consumed frugally by the people of Ture on November 2nd.

FOCACCIA OF THE DEAD

Gnummareddi are prepared with mixed lamb or suckling goat offal (liver, lung and kidney) tightly packed inside their own intestine, together with giant parsley leaves and carosello (wild fennel seeds).

GHIEMMERÈDDE

Also called “recòtte ascuànte” it is a typical soft and spreadable dairy product obtained from whey.

STRONG RICOTTA

In the territory of Turi, the cultivation of vines and the culture of wine, whether due to the favorable climate or the particular nature of the soil, boasts a thousand-year-old tradition.

PRIMITIVE OF GIOIA DEL COLLE DOC

Rice, potatoes and mussels is a typical dish of Apulian cuisine, especially Bari. Prepared with a bed of thin potatoes, rice and fresh mussels, all seasoned with olive oil, garlic, parsley and cherry tomatoes. Baked in the oven, the dish is tasty and creamy, with crispy potatoes on the surface and rice that absorbs the flavors of the sea. A rich and tasty dish, a symbol of Mediterranean tradition.

TIELLA

Taralli are a traditional snack from Puglia, small rings of crunchy dough made with flour, olive oil, white wine and salt. The dough can be enriched with aromas such as fennel, pepper or chilli. After a short boil, they are baked until golden and crunchy. There are different variations, sweet and savoury, but the savoury taralli with fennel are the most typical. They are perfect as an appetizer, snack or accompaniment to plates of cured meats and cheeses, a symbol of conviviality and Puglian tradition.

TARALLI

Spaghetti all'assassina is a typical dish from Bari characterized by toasted spaghetti cooked directly in a spicy tomato sauce. The dish, with an intense and bold flavor, is prepared with chili pepper, garlic, olive oil and broth, which give a crunchy texture to the edges of the spaghetti.

SPAGHETTI WITH ASSASSIN

Focaccia barese is a specialty from Puglia made with semolina, olive oil, cherry tomatoes and black olives. Soft on the inside and crunchy on the outside, it is a simple but tasty dish, ideal as a snack or appetizer. Every family from Bari has its own recipe, but the tradition remains unchanged.

FOCACCIA FROM BARESE

Cartellate are a traditional dessert from Puglia, typical of the Christmas period. They are prepared with a thin pastry, rolled into a spiral and fried until crispy. Once cooked, they are dipped in hot honey or vincotto, which makes them sweet and aromatic. Sometimes, they are sprinkled with powdered sugar. Symbol of tradition and conviviality, they are a dessert that represents hospitality and family festivities.

CARDS

The yellow carrot of Polignano is a typical variety of Puglia, appreciated for its sweet and crunchy flavor. Grown in the nutritious soils of Polignano a Mare, it is rich in beta-carotene and is used in various dishes, both raw and cooked. A product that reflects the local agricultural tradition.

YELLOW CARROT

The Barese onion calzone is a typical dish from Puglia, with a filling of stewed onions, black olives and oregano, wrapped in a soft and fragrant dough. Golden and crunchy on the outside, it remains soft on the inside. Perfect as an appetizer, a main course or street food, it is a tasty and rustic specialty, traditionally prepared in the ovens of Turi.

ONION CALZONE

Cacioricotta is a traditional cheese from Puglia, made with sheep's (or goat's) milk that combines the characteristics of ricotta and cacio. It is produced by coagulating the milk, then salted and aged for a period that varies from a few weeks to months. It has a fresh and slightly salty flavor, with a consistency that can be soft or more crumbly depending on the ageing. It is eaten fresh, grated on pasta or used in preparations such as focaccia and savory pies.

CACIORICOTTA

bottom of page