The ages-old apulian cuisine is one respectful of the seasonal cycle, and divided among land-based dishes and coastal seafood ones. Today we explore the cookery art of Puglia.

First up a dish which is now considered an appetizer, but which originally was an actual meal for fishermen and farmers who were away from the household for the larger part of the day: acquasala. This is a sort of panzanella made with day-old or dry pugliese bread that’s revived in water. Crumbled and added with onion, salt, tomatoes and oregano this dish dates back to the Crusades. Locals offered acquasala to Christian warriors departing from Puglia ports on their way to Islamic states.