Literally translated, the term means “poor cuisine” and thus refers to the cuisine of the poor, of modest means, of inexpensive ingredients and rigorous use of leftovers. And further, the creative combination of local, fresh, coordinated products without elaborate cooking processes.
This is understandable, as Apulia is the region in Italy where the most durum wheat is produced. “Orecchiette alle cime di rapa” are the real national dish of Apulia.
What must be mentioned, however, are the spuntini, small snacks often made of dough. The friselle, like rusks, petolle, fried yeast dough balls, then focaccia barese or the pucci rolls, often with olives, and of course, last but not least, the taralli.