Top 34 Traditional Foods
in the Province of Foggia

CaVi Uliveti is a family-run extra virgin olive oil producer based in Vieste, in the Gargano area of northern Puglia, where olive growing is shaped by a strong maritime influence and a Mediterranean climate. The company manages the full production chain, from olive cultivation to bottling, ensuring traceability and consistent quality control. Olives are harvested at an early stage of ripeness and processed shortly after picking, using cold extraction below 27°C to preserve polyphenols and aromatic compounds. The range includes oils with different sensory intensities, from structured Coratina-based expressions to more balanced profiles with pronounced green fruit notes. Aromatically, the oils reveal nuances of freshly cut grass, green almond, and artichoke, while more robust labels show marked bitterness and progressive pungency. Production combines traditional agricultural knowledge passed down through generations with modern milling and storage technologies. Particular attention is given to grove management and sustainable practices aimed at maintaining tree health and fruit integrity. The limestone-rich soils and coastal conditions of Gargano contribute to the structure and stability of the oils. CaVi Uliveti oils are suited to gastronomy where intensity and clarity of flavor are valued, especially with vegetables, legumes, grilled dishes, and seafood.Expand

Oleificio Fratelli Vieste is a family-run olive oil producer located in Vieste, in the Gargano area of northern Apulia, a region with a long tradition of olive cultivation overlooking the Adriatic Sea. The roots of the company trace back more than five generations, when the ancestor Giacomo Vieste planted around 40 hectares of olive groves between the coastline and the Umbra Forest, laying the foundations for the family’s olive-growing activity. The modern company was formally established in 1985, when the Vieste brothers decided to expand production and develop their own olive oil brand. The olives are cultivated in the Gargano National Park area, where centuries-old groves benefit from the Mediterranean climate and limestone soils typical of the region. Production focuses mainly on local varieties such as Ogliarola Garganica, complemented by cultivars like Coratina and Leccino that add structure and complexity to the oils. Olives are harvested at optimal ripeness and processed within hours using cold extraction methods to preserve their aromatic profile and nutritional qualities. Today the company combines traditional olive farming with modern milling technology in its own frantoio, producing several extra virgin olive oils with different sensory profiles and intensity levels. In addition to olives from their own groves, the mill also processes olives from local farmers, maintaining a strong connection with the regional agricultural community. Oleificio Fratelli Vieste also offers tastings and educational visits that introduce visitors to the full olive oil production process. Alongside its extra virgin olive oils, the company produces oils with the DOP Dauno Gargano designation as well as a small line of olive-oil-based natural cosmetics.Expand

Oilivis is a family-run agri-food company from Carpino in the Gargano area of Puglia, focused on expressing the terroir of the Adriatic coast through olive oil and related olive products. The brand works with local olives grown where Lake Varano meets the sea, benefiting from the regional microclimate and winds that shape the fruit’s aromatic profile. Their philosophy centers on artisanal production, a short supply chain and respect for traditional processes, resulting in extra virgin olive oils, naturally fermented table olives, olive pâtés, flavored oils and other products that reflect the character of Puglian agriculture. Their portfolio includes monocultivar extra virgin olive oils such as Picholine, Ogliarola Garganica and Coratina, alongside blends and larger tins for broader use, each with distinctive sensory identities ranging from fresh and green to balanced and elegant. Available products also feature handcrafted olive pâtés and olive jams, broadening the gastronomic application beyond oil alone. Oilivis participates in tastings and tours, inviting consumers to experience their approach to authentic Puglian olive culture, and their products have gained recognition in Italian olive oil guides and quality showcases.Expand

Frantoio Principe Paviro is a family-owned extra virgin olive oil producer based in Torremaggiore, in the Apulia region of southern Italy. Rooted in long-standing agricultural tradition, the company manages the entire production process, from olive cultivation and harvesting to cold extraction and bottling. Their groves primarily feature cultivars such as Peranzana and Coratina, alongside selected complementary varieties. Harvesting is carried out at optimal ripeness, and olives are milled shortly after picking to preserve freshness and aromatic integrity. The oils typically show clear Mediterranean character, with fruit-forward aromas, balanced bitterness, and a structured peppery finish. Storage in stainless steel tanks under controlled conditions helps maintain sensory stability before bottling. The portfolio includes monocultivar oils as well as blended and organic expressions. Some of their labels have received international recognition, reinforcing their quality-oriented positioning. Overall, Frantoio Principe Paviro represents a terroir-driven Apulian olive oil producer combining family heritage with careful, modern processing standards.Expand

Azienda Agricola Corleto Srl is an olive oil producer located in Foggia, Italy. They specialize in the cultivation and production of high-quality extra virgin olive oil. Their operations emphasize sustainable practices and traditional methods. The company is part of the Agriturismo Corleto, which also offers agritourism experiences.Expand

Aziende Agricole Ferrara is a long-established family-run olive estate based in Puglia, southern Italy, with over two centuries of agricultural tradition behind it. The company manages extensive olive groves, cultivating primarily native Apulian varieties such as Coratina and Leccino, which are known for producing structured, intensely fruity extra virgin olive oils with marked bitterness and peppery notes. Harvesting is carefully timed and olives are milled shortly after picking to preserve freshness, phenolic content, and aromatic precision. Their production combines traditional agronomic knowledge with modern extraction technology, ensuring consistency and quality control at every stage. The resulting oils typically show vibrant green aromas, hints of artichoke and wild herbs, and a persistent, clean finish. Fratelli Ferrara places strong emphasis on traceability and sustainable farming practices within their estate. Several of their labels have received recognition in international olive oil competitions and specialized guides, confirming their standing in the premium EVOO segment. Overall, the estate represents a clear expression of Puglian terroir through structured, character-driven extra virgin olive oils.Expand

FRANTOIO SACCO OLIVETI is an olive oil producer based in Torremaggiore, Italy. The company specializes in producing high-quality extra virgin olive oil. They emphasize traditional methods and local cultivation practices to maintain the purity and flavor of their oil. The olives are typically harvested and processed within a short time frame to ensure the highest quality.Expand

Iannacci Giuseppe Azienda Agricola operates out of Foggia, a region in southern Italy known for its olive groves. The company focuses on producing high-quality extra virgin olive oil. They utilize traditional cultivation and harvesting methods to maintain the authenticity and flavor of their olive oil products.Expand

Scaldatelli, also called scaldatelle or scallatìll' are a traditional agricultural product from the Apulian province of Foggia. Similar to taralli, but bigger in size, they are made with flour, extra virgin olive oil, wine, salt, and fennel seeds. They are sometimes additionally flavored with chilli, black pepper, or black olives. Once shaped, scaldatelli are shortly cooked in the boiling water, and then baked in the oven until their crust turns golden and crispy. They are best enjoyed on their own, as an appetizer or a light snack, but they can also be paired with cheese and cold cuts.Expand

Pecorino foggiano is a traditional hard cheese produced in the province of Foggia, Apulia, mainly in the area around Gargano. Made from raw sheep milk, it is usually left to mature from 2 to 6 months. It has a typical spicy flavor which becomes stronger as the cheese ripens, and it comes in different dimensions - the weight of the wheel can vary from 2 to 7 kg. Usually served as a table cheese accompanied by a glass of a local red wine.Expand

Pane di Monte Sant'Angelo is a distinctive bread from the town of Monte Sant'Angelo in the Gargano area of Puglia, known for its particular characteristics, such as a soft yet crunchy crust and a dense, soft interior. The bread is traditionally made from hard wheat flour, water, natural yeast, and salt. Extra virgin olive oil is also sometimes included. The entire preparation process is manual, from mixing and shaping the dough to baking it in a wood-fired oven. Historically, the loaves were quite large, weighing 5 to 6 kilograms and measuring 70 to 80 centimeters in diameter. Today, the loaves come in a variety of sizes, ranging from 20 to 100 centimeters (8-40") in diameter, and the crust's thickness ranges from 2 to 5 millimeters (1-2").Expand

Pasta con pomodori gratinati is a traditional Pugliese pasta dish that's typical of Foggia. The dish is usually made with a combination of pasta such as bucatini, tomatoes, breadcrumbs, garlic, oregano, olive oil, and salt. The tomatoes are cut in half, arranged in a greased baking pan, sprinkled with breadcrumbs, salt, and garlic, and drizzled with olive oil before they're baked in the oven. The pasta is cooked in boiling salted water, and when al dente, it's mixed with the gratinéed tomatoes. Before serving, the dish is sprinkled with oregano and drizzled with olive oil.Expand