Back in Puglia, we had some absolutely amazing food. It might not be exactly what you are thinking though. We generally shied away from sit down restaurants during this trip. A lot of times we simply prefer to hit up a good salumeria or alimentari and find some great local products. (In fact, I would highly suggest that you do this if traveling in Italy!)
For a simple, but tasty and cholesterol-filled lunch in Polignano a Mare, we stocked up on typical Barese focaccia, burrata cheese, capocollo di Martina Franca and cherry tomatoes. There we were, sitting in the most beautiful parking lot in the world, eating some of the best cheese (and food in general) that I’ve ever had.
Burrata is a cheese typical of the Puglia area. It is their answer to the mozzarella di bufala of Campania and it is damn good. An outer casing of fresh mozzarella gives way to a the creamiest, most decadent cream mixture known to man. Imagine some stringy pieces of mozzarella bathing in fresh cream and thats what the inside is. (Sounds a bit weird, but it is just really good.) Biting into a burrata like we did isn’t really indicated, because you naturally lose some of that magical mixture in the middle. It starts gushing out all over your hands and then you either have to start licking like a maniac or just shed a tear for that lost cream.
We picked up a typical focaccia barese to go with our lunch. The standard version we tried includes cherry tomatoes, olives, oregano and a generous dousing of olive oil. This was a really great way to add some flavor to the lunch, especially when you are eating cheese straight up. To end out meal, we tried out the renowned capocollo di Martina Franca. Oh. My. God. The world of Italian cured meats just keeps on surprising. This capocollo was melt-in-your-mouth delicious-the best I have ever had.