{"id":3202,"date":"2014-04-17T07:12:59","date_gmt":"2014-04-17T07:12:59","guid":{"rendered":"http:\/\/blog.italygreentravel.com\/?p=3202"},"modified":"2025-03-28T17:52:17","modified_gmt":"2025-03-28T16:52:17","slug":"bread-magic-apulia-easter-holiday","status":"publish","type":"post","link":"https:\/\/ecobnb.com\/blog\/2014\/04\/bread-magic-apulia-easter-holiday\/","title":{"rendered":"Bread and the magic of Apulia for Easter holiday"},"content":{"rendered":"<h2>Pick up your favorite bread and follow its path through Apulia: you will discover rich history and tastes you could not even imagine!<\/h2>\n<p><a href=\"https:\/\/ecobnb.com\/Apulia\" target=\"_blank\" rel=\"noopener\"><strong>Apulia<\/strong><\/a>, one of the trendiest destinations over the last two years, is a region of endless resources: <strong>crystalline sea waters<\/strong>, white Caribbean sand or rocky beaches with hidden corners, cities rich in art, lavish countryside, and <strong>excellent food<\/strong>.\u00a0Just pick up your favorite one and follow its path through this region! Apulia is like a whole new <strong>universe of colors<\/strong>, perfumes, tastes, and traditions in a limited space.\u00a0What about \u201c<strong>bread<\/strong>\u201d, for instance, one of the many wonders of Italian and <strong>Apulia culinary traditions<\/strong>?<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-3202 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Pane-Altamura-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"bread in Apulia\" aria-describedby=\"gallery-1-3211\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-3211'>\n\t\t\t\tPane Altamura via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Altamura-cathedral-courtesy-of-William-va-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Altamura cathedral\" aria-describedby=\"gallery-1-3203\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-3203'>\n\t\t\t\tAltamura cathedral courtesy of William va Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Pane-Altamura-and-olives-courtesy-of-Riccaordo-Bruni-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Altamura Bread\" aria-describedby=\"gallery-1-3210\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-3210'>\n\t\t\t\tPane Altamura and olives courtesy of Riccaordo Bruni via Flickr\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<h2>The bread of Altamura: a city on fire<\/h2>\n<p>Let\u2019s start this ideal journey from <a href=\"https:\/\/ecobnb.com\/blog\/2023\/05\/hidden-altamura\/\" target=\"_blank\" rel=\"noopener\"><strong>Altamura<\/strong><\/a> in the centre of Apulia and its famous bread made with durum wheat.<br \/>\nYou never heard of that? Well, the important thing is you taste it rather than talking about it.<br \/>\nThe <strong>loaf of bread is bigger<\/strong> than the usual one you are familiar: the conventional weight is no less than 0,500 kg.<\/p>\n<p>It comes in two funny and different shapes: <strong>\u201cU sckuan\u00e8te\u201d<\/strong> (overlapped layers of bread), high and looking like a series of bread circles one on top of the other, and a flatter one called <strong>\u201ca cappidde del padre de simone\u201d<\/strong> (priest hat).<\/p>\n<p>If you have mastered the language difficulty, you deserve to have the <strong>\u201cPane di Altamura\u201d<\/strong> sandwich and walk through the silent and shining city walls at sunset. The orange and purple sun rays will move like fire flames everywhere.<\/p>\n<p>The \u201cPane di Altamura\u201d is extremely versatile, and the Apulia women know how to make a full meal out of it.<br \/>\nThe <strong>\u201cPoor\u2019s soup\u201d<\/strong> made just of fresh Apulia tomatoes, garlic, oregano, and basil which to sop the roasted bread croutons.<br \/>\nVery few ingredients for a light and yet healthy soup.<\/p>\n<p>The divine <strong>\u201cPane in carrozza\u201d<\/strong> (a kind of \u201cbruschetta\u201d) made of roasted slices of bread topped with scamorza cheese, tuna ventresca (the most delicious part of the fish), some dried tomatoes, oil and salt and beaten egg yolk.<br \/>\nThe grandeur of this dish lies in its superficial simplicity: few poor ingredients combined in a plain way. The difference is the quality of the ingredients. The perfect \u201cPane in carrozza\u201d has <strong>the warmth of the sun<\/strong> in its tomatoes,<strong> the fresh salty taste of the tuna<\/strong> fished in the Adriatic Sea, <strong>the labor of the millennial olive trees<\/strong>, the brightness of the Mediterranean Sea salt, and the golden crispy taste of eggs of naturally grown chickens.<\/p>\n<p>The <strong>\u201cCialda fredda\u201d<\/strong> made of bread with fresh water, ripe tomatoes, red onions, slices of lemon, oregano, and chicory makes a refreshing and mouthwatering unique meal, and its warm version is a great entry on the winter tables.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-3202 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/La-caponata-courtesy-of-Steven-Depolo-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"bread\" aria-describedby=\"gallery-2-3206\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-3206'>\n\t\t\t\tLa caponata courtesy of Steven Depolo via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Baker-courtesy-of-Francesco-Paolo-Fumarola-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Baker in Apulia\" aria-describedby=\"gallery-2-3204\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-3204'>\n\t\t\t\tBaker courtesy of Francesco Paolo Fumarola via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Le-gravine-the-canyons-in-Apulia-courtesy-of-Tiziakaya-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Le Gravine Canyons in Apulia\" aria-describedby=\"gallery-2-3208\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-3208'>\n\t\t\t\tLe gravine, the canyons in Apulia courtesy of Tiziakaya via Flickr\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<h2>The <strong>bread of Laterza: where the Romans stopped<\/strong><\/h2>\n<p>A crispy golden crust, a loaf of bread in the shape of a twist and an aromatic perfume everywhere: where are you?<br \/>\nYou just arrived to the area known as <strong>\u201cgravine\u201d<\/strong> in the north east of Apulia.<br \/>\nThe \u201cgravine\u201d area is a lavish countryside known since the dawn of times for its abundance in water and its rich soil. The result is a prosperous area where cereals and pasture grow.<\/p>\n<p>That\u2019s why the soldiers of the \u201c<strong>Third Roman Legion Army\u201d<\/strong> (La Terza in Italian) decided to stop there and they eventually created a little village known as \u201cLaterza\u201d.<br \/>\nThe bakers of the little village made themselves well known creating bread whose perfume could be detected miles away: the <strong>\u201cPane di Laterza\u201d.<\/strong><\/p>\n<p>What makes it so special? The bakers put the dough in stone ovens where the temperature reaches 400\u00b0C and the bread has no direct contact with fire.<br \/>\nThe fire made of <strong>olive and aromatic branches<\/strong> warms up the oven and it is removed before the dough is placed in it.<br \/>\nThe ideal match for this bread is the<strong> \u201ccarne al fornello\u201d<\/strong> that is meat roasted on charcoal. Once again, the charcoal is made of branches of aromatic pine wood or olive wood.<\/p>\n<p>The incredible taste you won\u2019t be able to find anywhere comes exactly from the <strong>aromatic wood<\/strong> they are using.<br \/>\nAnd if you can spare some time from your food incursions, don\u2019t forget to visit the \u201cgravine\u201d<br \/>\n<strong>Gravina di Castellaneta<\/strong>: a canyon like you would have no expectation to find in Italy. A native cowboy may appear every now and then eating his \u201cfocaccia\u201d.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-3202 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Bread-courtesy-of-Serena-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Bread of Apulia\" aria-describedby=\"gallery-3-3213\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-3213'>\n\t\t\t\tBread courtesy of Serena via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Yeast-courtesy-of-Fabio-Sozzi-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Bread of Apulia\" aria-describedby=\"gallery-3-3212\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-3212'>\n\t\t\t\tYeast courtesy of Fabio Sozzi via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Focaccia-courtesy-of-Sean-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Focaccia bread in Apulia\" aria-describedby=\"gallery-3-3205\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-3205'>\n\t\t\t\tFocaccia courtesy of Sean via Flickr\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p><strong>You can do it, too.<\/strong><\/p>\n<p>It is not difficult to be a \u201cmaestro\u201d with Pane di Laterza.<br \/>\nHere it is some easy instructions:<br \/>\n210 gr durum wheat flour<br \/>\n90 gr flour \u201c0\u201d<br \/>\n90 gr yeast (preferably starter)<br \/>\n210 gr water<br \/>\n6 gr salt<\/p>\n<p>Work the flour with water (add it gradually in function of how much the flour absorbs it) for approx 5 minutes.<br \/>\nAdd the yeast and the rest of the water. Knead a couple of minutes more and add the salt and work for three more minutes.<br \/>\nLeave the dough to rest for 2 hours at least in a mild warm place. Work and shape it in oval models and leave it to rest for another couple of hours.<br \/>\nNow the final artist\u2019s touch: shape it like a braid.<br \/>\nCook it in your home oven at 220\u00b0C for 5 minutes and reduce to 200\u00b0C for another 30 minutes at least.<br \/>\nWell, you will not be using aromatic wood but you will be surprised by the baked bread perfume.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-4 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-4 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-4' class='gallery galleryid-3202 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Le-freselle-courtesy-of-Marit\u00e8-Toledo-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"apulia bread\" aria-describedby=\"gallery-4-3207\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-4-3207'>\n\t\t\t\tLe freselle courtesy of Marit\u00e8 Toledo via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Lecce-Cortili-Aperti-palazzo-Cezzi-Tamborno-courtesy-of-Paolo-Margari-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"lecce garden\" aria-describedby=\"gallery-4-3214\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-4-3214'>\n\t\t\t\tLecce Cortili Aperti, palazzo Cezzi Tamborno courtesy of Paolo Margari via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Lecce-the-Baroque-Cathedral-courtesy-of-Paolo-Margari-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Lecce, the Baroque Cathedral\" aria-describedby=\"gallery-4-3209\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-4-3209'>\n\t\t\t\tLecce, the Baroque Cathedral courtesy of Paolo Margari via Flickr\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<h2>The fresella: bread and water for sailors and nobles<\/h2>\n<p>A thin slice of bread made of white or integral flour in a <strong>typical oval shape<\/strong> and dried thanks to a double passage in the oven: this is the short description of one of the most common breads Apulia locals and visitors love, the \u201cfresella\u201d.<br \/>\nNo fat, no sugar, just flour and water to moisturize it before eating.<br \/>\nThe ships leaving for faraway lands and envisaging months on the sea with scarce or no direct access to fresh food used to embark a great quantity of \u201cfresella\u201d.<br \/>\nParadoxically, sailors had the best opportunity to taste the \u201cfresella\u201d at the peak of its flavor: they dipped the \u201cfresella\u201d in a cup of water sea s as to wet it and have it salt.<br \/>\nBack at home, the sailors\u2019 wives used and still use it to moisturize it with salt water, pulp broth, or even the water used to rehydrate dried beans.<br \/>\nThe tradition says a baker overcooked some bread. Instead of throwing it away, he brought it home, moisturized it, and added some tomato juice and oil. The result was so tasty that the mistake turned into a <strong>great delicatessen<\/strong>.<br \/>\nAdd some goat cheese on the top of it and \u2026here it is, a healthy and delicious snack.<\/p>\n<p>The best place to eat the \u201cfresella\u201d? There is no perfect place. The little oval bread has become so popular that it has overcome the Apulia limits and can be found all through the southern part of Italy.<\/p>\n<p>A wise suggestion would be to stop in one of the many little restaurants in<strong> Lecce<\/strong>. Lecce is one of the biggest cities of Apulia and well known for its baroque style.<br \/>\nThe carpenters of the area were real artists: the local stone, a warmer shade of white than usual, was carved in thousands of different decorations, and a tour of Lecce is like reading a manual of <strong>Baroque Art<\/strong>.<\/p>\n<p>You may choose to go for the conventional tour of the most important local sites such as Basilica Santa Croce, Chiesa San Matteo (Saint Mathew Church), Complesso dei Celestini (The Celestins monastery), Chiesa di Santa Chiara (Saint Claire Church) and Chiesa Santa Maria delle Grazie (Church of Saint Mary full of Grace) or just get lost in the city center and admire the decorations of each and every balcony, windows, patio and palace.<\/p>\n<p>If you are planning a visit at the end of May you will be so lucky as to be right in time for <strong>\u201cCortili Aperti\u201d<\/strong> event: once a year Lecce opens its inner courtyards and palaces and you will be able to visit <strong>27 historical palaces and five churches, which are usually closed to visitors.<\/strong><\/p>\n<p>And again, May is full of events: the calendar features even another great appointment: <strong>\u201cCantine Aperte\u201d,<\/strong> free wine tastings around the city on May 25th.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-5 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-5 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-5' class='gallery galleryid-3202 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Bread-Tomato-and-sea-urchin-courtesy-by-Pizzicato-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Bread, Tomato and sea urchin\" aria-describedby=\"gallery-5-3217\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-5-3217'>\n\t\t\t\tBread, Tomato and sea urchin courtesy by Pizzicato via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Bread-soup-courtesy-f-Stu_spivack-via-Flickr-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Bread soup\" aria-describedby=\"gallery-5-3216\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-5-3216'>\n\t\t\t\tBread soup courtesy f Stu_spivack via Flickr\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img width=\"270\" height=\"200\" src=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Caponata-and-orecchiette-the-Apulia-specialty-courtesy-of-Stijn-Nieuwenddijk-270x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Caponata and orecchiette\" aria-describedby=\"gallery-5-3218\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-5-3218'>\n\t\t\t\tCaponata and orecchiette, the Apulia specialty courtesy of Stijn Nieuwenddijk\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<h2>A curiosity: the real \u201ccaponata\u201d<\/h2>\n<p>The \u201cfresella\u201d is also the fundamental ingredient of the \u201ccaponata\u201d: juicy aubergines, red and yellow peppers, green zucchini, a few \u201canchovies\u201d, olive oil, tomatoes, salt, and the queen of understatement, the \u201cfresella\u201d. The \u201ccaponata\u201d with its poor and genuine ingredients is a balanced mix of vitamins, proteins, carbohydrates, sugar, and no fats with a taste few other dietetic foods can claim.<\/p>\n<p>Are you still thinking where to spend the long Easter weekend? Really? <strong>Pack your things and get ready for Apulia<\/strong>: let yourself be wrapped in a mix of history, art, sunshine, and excellent food. We are sure you will be back with a thousands anecdotes and new recipes.<\/p>\n<p><em>Cover image: Bread and Apulia<\/em><\/p>\n<h4><\/h4>\n","protected":false},"excerpt":{"rendered":"<p>Pick up your favorite bread and follow its path through Apulia: you will discover rich history and tastes you could not even imagine! Apulia, one of the trendiest destinations over the last two years, is a region of endless resources: crystalline sea waters, white Caribbean sand or rocky beaches with hidden corners, cities rich in [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":3243,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[718,671,627,724,241,364,412,59,414,660],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bread and the magic of Apulia for Easter holiday - Ecobnb<\/title>\n<meta name=\"description\" content=\"Pick up your favorite bread and follow its path through Apulia : you will discover rich history and tastes you could not even imagine!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ecobnb.com\/blog\/2014\/04\/bread-magic-apulia-easter-holiday\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bread and the magic of Apulia for Easter holiday - Ecobnb\" \/>\n<meta property=\"og:description\" content=\"Pick up your favorite bread and follow its path through Apulia : you will discover rich history and tastes you could not even imagine!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ecobnb.com\/blog\/2014\/04\/bread-magic-apulia-easter-holiday\/\" \/>\n<meta property=\"og:site_name\" content=\"Ecobnb\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ecobnb\" \/>\n<meta property=\"article:published_time\" content=\"2014-04-17T07:12:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-28T16:52:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ecobnb.com\/blog\/app\/uploads\/sites\/3\/2014\/04\/Puglia-Pane-Vacanze.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1170\" \/>\n\t<meta property=\"og:image:height\" content=\"490\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cristiana Pedrali\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@CriPedrali\" \/>\n<meta name=\"twitter:site\" content=\"@ecobnb\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cristiana Pedrali\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Bread and the magic of Apulia for Easter holiday - 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Io sono un p\u00f2 cos\u00ec: mi muovo tra il serio ed il faceto per restare a galla tra mille interessi ed impegni e riuscire a sorridere. Ho lavorato e lavoro nel settore del turismo e del web ed ogni tanto cerco un p\u00f2 di ossigeno nella scrittura e nei viaggi!","sameAs":["https:\/\/twitter.com\/CriPedrali"],"url":"https:\/\/ecobnb.com\/blog\/author\/cristiana\/"}]}},"_links":{"self":[{"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/posts\/3202"}],"collection":[{"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/comments?post=3202"}],"version-history":[{"count":19,"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/posts\/3202\/revisions"}],"predecessor-version":[{"id":59607,"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/posts\/3202\/revisions\/59607"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/media\/3243"}],"wp:attachment":[{"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/media?parent=3202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/categories?post=3202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecobnb.com\/blog\/wp-json\/wp\/v2\/tags?post=3202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}