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APULIA - Coggle Diagram
APULIA
Burrata 
Burrata is a member of the pasta filata (spun paste) cheese family, to which mozzarella also belongs. A fresh cheese made from a mix of both mozzarella and cream, it has fairly recent beginnings in 1920s Puglia, a region renowned for sheep farming and agriculture.
Tiella
This classic Puglian tiella recipe is comprised of layers of onions, tomatoes, mussels, rice and potatoes.
1) Place a large pan with a lid over a high heat. Once scorching hot, add the mussels, wine and thyme and place a lid on the pan. Cook for approximately 2 minutes, or until the mussels just begin to open
2) Drain the mussels and reserve the liquid in the pan for later. Place the mussels on a tray of ice to cool quickly. Once cool enough to handle, open the mussels and discard one of the two shells of each mussel. Also discard any mussels which have not open, preheat the oven to 180°C
3)You are now ready to assemble the tiella. Spread a layer of the onions over the bottom of a large ovenproof dish. Fan a layer of potato slices over the top, followed by a layer of tomato slices.
4) Arrange the mussels on top in a circular pattern and pour over the reserved liquid from cooking the mussels. Cover with the remaining potato slices, Make a crumble topping by mixing the breadcrumbs, pecorino and parsley together. Sprinkle this mixture over the top of the tiella then bake for 40–45 minutes, or until the potatoes are soft.
Taralli
Recreate this classic Puglian bread at home with Valeria's taralli recipe. Great for snacking, or to accompany antipasti at your next dinner party.
Taralli (or tarallini) are one of the most iconic and widely consumed foods of Puglia. Moreish and versatile, they work well as a snack at all times of the day
Orecchiette con Cime di Rapa
1) Begin by making and cooking the orecchiette (you can use shop-bought, if preferred) and cooking it in salted boiling water. 2) Meanwhile, gently fry the garlic and chilli with the anchovies in a little of their oil until the has softened a little and the anchovies have dissolved.
3) 2 minutes before the pasta is ready, add the broccoli rabe to the pasta pan to cook
4) Drain, then add the pasta and broccoli to the anchovy pan and toss to coat the pasta evenly
5) Serve hot with an extra drizzle of olive oil, plus a little grated pecorino.
Primitivo di Manduria
Primitivo di Manduria is a DOC wine whose production is allowed in the province of Taranto.
Color: intense red, tending to purple and orange with aging.
Aroma: intense fruity aroma of red fruits (cherry, morello cherry, plum) and small black fruits (currant, cassis), dried fig, bay leaf, licorice, characteristic.
Flavor: fruity, pleasant, tending to velvety with aging.
Spumone The spumone is an ice cream of mixed layered flavors (usually hazelnut, chocolate and stracciatella) with chopped almonds inside, dark chocolate pieces, candied fruit and caramel in a more contemporary reinterpretation while originally born with a filling of drowned sponge cake with bitter or Strega liqueur. Once prepared, it is solidified in round bowls that give it the shape of a hemisphere.