Top 3 Local Vegetables
in the Province of Foggia

Patata di Zapponeta is a firm, medium-sized potato variety rich in starch, proteins, and sugars. It is grown in the Apulian commune of Zapponeta, also renowned for their onions and carrots. The cultivation takes place in two phases. The young potatoes called primaticcia are grown first - planted during January and February, they are harvested between April and May. Half of the primaticcia is then used for the second phase, during August and September, when the so-called bisestile, or old potatoes, are produced. Interestingly, the primaticcia potatoes can be enjoyed raw and they are often served sliced in salads. The bisestile are, like common potatoes, mostly used for cooking - the best way to try all the possible recipes is in early July, when a festival dedicated to these potatoes is held in Zapponeta.Expand

Onion of Zapponeta is a traditional agricultural food product of Apulia, cultivated mainly around the communes of Zapponeta and Margherita di Savoia. The size and shape may vary depending on the harvesting period, which lasts from April to May. What makes this ivory-white onion so special are its sweet and delicate flavors combined with its juicy and crispy texture, which is why this tender vegetable is best enjoyed raw, although it is also great when baked or boiled.Expand

Carota di Zapponeta is a traditional agricultural food product from the Apulian province of Foggia. These sweet and crunchy carrots are harvested between January and March, but when properly stored and protected from the moisture, they can hold their nutrient content and remain fresh for several months. Due to their tenderness and sweetness, they are best enjoyed raw, but they can also be boiled, stewed, or fried.Expand