Top 45 Traditional Foods
in the Metropolitan City of Bari

Olio Mimì is a story of passion, heritage, and dreams rooted in the fertile land of Apulia. The vision of Domenico “Mimì” Conserva lives on through his family, who dedicate themselves to producing extra virgin olive oils of the highest quality. His sons Donato and Michele, together with their mother Giuditta, continue his path and transform his love for the land into a brand recognized and admired worldwide. Each oil is born from carefully selected olives, swiftly and precisely milled in the modern oil mill in Modugno, and preserved under strict inert conditions. Innovation and tradition work hand in hand to ensure that every drop retains the freshness, fragrance, and authentic character of the olive. What makes Olio Mimì truly special is the union of family dedication, modern expertise, and deep respect for the land, all of which can be felt in every one of their creations.Expand

Azienda Agricola Scisci is a family estate from Monopoli in Apulia that has been preserving the tradition of olive growing and extra virgin olive oil production for four generations. Scisci is particularly renowned for its “Grandi Oli” line, offering organic extra virgin olive oil distinguished by pronounced fruitiness and high nutritional value. The production process includes careful harvesting, rapid milling, and storage under controlled conditions, ensuring the preservation of the olive’s natural qualities. Since 2008, the company has also been producing other delicacies such as vegetables preserved in oil, jams, and canned products, all reflecting its philosophy of quality and authenticity. Their oils have won international awards, confirming the brand’s reputation and high standards. Today, Scisci is recognized as a fusion of tradition, sustainable agriculture, and innovative practices, while also offering visitors the opportunity to enjoy tastings and estate tours. Thanks to dedication and love for the land, this producer stands out as one of the guardians of Apulia’s authentic flavors.Expand

Olio De Carlo is a symbol of authentic extra virgin olive oil from Apulia, born from more than four centuries of family dedication to the land and its fruits. Since 1600, when the first Ogliarola Barese and Coratina trees were planted, the De Carlo family has preserved the bond between tradition and innovation, creating oils that embody the very heart of Southern Italy. Their philosophy rests on a simple rule: olives are hand-harvested and pressed within hours to preserve their natural aroma, freshness, and nutritional value. Organic farming, sustainability, and deep respect for the terroir guide every step of the production process. Olio De Carlo is far more than olive oil – it is a story of family, land, and centuries of passion, with every drop carrying the authentic taste and soul of the Mediterranean.Expand

Le Tre Colonne is a family-run farm located in the area of Giovinazzo, not far from the Adriatic coast in the Puglia region, one of Italy’s most important olive-growing areas. The estate is led by Salvatore Stallone, a second-generation olive grower who combines ancestral knowledge with modern agronomic and technological practices. Their olive groves stretch across the fertile and sunny terrain of northern Bari, where the climate, coastal winds, and sea moisture create ideal conditions for cultivating varieties such as Coratina, Ogliarola, and Peranzana. Production takes place in their own modern mill, located directly on the estate, allowing olives to be pressed very quickly after harvest—often within just a few hours. This preserves the oil’s natural aromas, phenolic compounds, and nutritional quality. Le Tre Colonne pays particular attention to sustainability: environmentally friendly plant protection methods are used, irrigation is done via drip systems, and both wastewater and olive pomace are recycled as part of a circular production model. Le Tre Colonne’s mission goes beyond simply producing oil—they strive to preserve the identity of their land, transmit the culture of olive growing, and promote a healthy lifestyle. For the Stallone family, olive oil is not just a product—it’s a daily philosophy of life.Expand

Olio Intini is a family-owned producer of high-quality extra virgin olive oil based in Alberobello, in the Puglia region of southern Italy. The company is currently run by Pietro Intini, the fourth generation in the family tradition. Their production spans about 20 hectares of olive groves in the areas surrounding Alberobello and the Valle d’Itria, where they cultivate native varieties such as Coratina, Olivastra, and the rare “Cima di Mola,” which is recognized as a Slow Food Presidia. The range includes both monovarietal and blended oils—including organic versions—characterized by high polyphenol content, resulting in pronounced bitterness and pungency, as well as a complex flavor profile. Technologically, Intini blends traditional methods with modern innovation: they use up to four different crushing and kneading systems (malaxation), chosen based on the variety and ripeness of the olives. The oil is extracted in an oxygen-free environment and bottled with inert gas to preserve its aromatic and nutritional properties. The olives are harvested by hand, and the oil is brought from the groves to the mill within a short time frame (under 12 hours), all of which contributes to the exceptional expression of the Puglian terroir.Expand

Caseificio Artigiana is a renowned dairy located in Putignano, in the heart of Italy’s Apulia region, founded in 2001 by Francesco D’Ambruoso. Since then, it has become synonymous with high-quality dairy products that blend traditional methods with a modern approach to quality and sustainability. Their products are crafted through careful hand-shaping and traditional techniques such as filatura (curd stretching), resulting in exceptional quality and flavor. The dairy combines artisanal craftsmanship with advanced hygiene and quality control standards. Each step of the production process is carried out with great attention to detail, ensuring freshness and authenticity. Artigiana sources its milk from trusted local farms, supporting the regional economy and maintaining a short supply chain. Their range includes award-winning cheeses such as burrata, stracciatella, and caciocavallo silano. By uniting tradition with innovation, Caseificio Artigiana honors the rich culinary heritage of Apulia. Every product reflects the dedication to preserving genuine taste and texture. Their name has become a symbol of Italian excellence in the world of artisanal cheese.Expand

Azienda Agricola Depalo Luigi is an olive oil producer located in Giovinazzo, Italy. The company specializes in the cultivation and production of high-quality extra virgin olive oil. Their production methods emphasize traditional techniques combined with modern agricultural practices to ensure quality and sustainability.Expand

Caseificio Stella Dicecca is a family-run artisanal dairy based in Altamura, in the Puglia region of southern Italy, deeply rooted in the area’s long-standing cheesemaking tradition and the use of milk sourced from the Murgia Barese. Production is carried out in small batches, with a strong focus on freshness, raw material quality, and carefully controlled processes rather than industrial scale. The dairy is particularly known for its fresh cheeses, such as mozzarella and burrata, including truffle variations, characterized by a pronounced milky aroma, delicate structure, and naturally short shelf life typical of authentic Apulian products. The range also includes goat’s milk cheeses, from soft and spreadable styles to blue cheeses made with selected noble molds, aimed at a more discerning audience. Traditional natural fermentation methods, including the use of siero innesto, contribute to deeper flavor profiles and improved digestibility. Stella Dicecca successfully combines traditional techniques with modern quality standards without compromising the identity of its products. Its cheeses are closely tied to the terroir and food culture of Puglia, while also finding recognition within the international gourmet scene.Expand

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.Expand

Ciccolella is a family-owned extra virgin olive oil producer based in Apulia, Southern Italy, with olive-growing roots dating back to 1878. The estate cultivates approximately 30 hectares of olive groves, primarily planted with Coratina and Ogliarola Barese varieties, two cultivars that define the regional olive oil identity. Production combines long-standing agricultural tradition with modern cold-extraction technology, ensuring that olives are milled shortly after harvest to preserve freshness, aromatic clarity, and polyphenol content. The range includes both monocultivar and blended extra virgin olive oils, characterized by green, herbaceous aromas and notes of artichoke, almond, and freshly cut grass. Coratina-based oils display pronounced bitterness and a persistent peppery finish, while Ogliarola selections offer a softer, more delicate profile. The company places emphasis on traceability, sustainable farming practices, and careful packaging choices. Over the years, Ciccolella has received recognition from international olive oil guides and competitions, reinforcing its reputation within the premium segment of Apulian extra virgin olive oil production.Expand

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.Expand

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.Expand

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.Expand

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.Expand

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. This novel recipe spawned many variations, like the ones made with broccoli rabe and stracciatella cheese (Assassina di rape) or with squid and prawns (Assassina di mare), but the original is still one of the Barese best kept (and tastiest) secrets. Spaghetti all'assassina is served hot and can be garnished with fresh chili peppers.Expand

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. For a simple snack, pane di Altamura is simply drizzled with extra virgin olive oil and sprinkled with salt or smeared with tomato or olive tapenade. It is also an essential ingredient in many traditional recipes such as the zuppa povera, an aromatic tomato soup with toasted cubes of Altamura bread.Expand

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.Expand

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.Expand

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.Expand

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.Expand