The Paposcia vichese
For those arriving for the first time in Gargano and wanting to immediately surprise themselves with one of the typical products that embraces local culture more than any other, they can start by tucking into the famous paposcia vichese.
Bread has always been the main food of the inhabitants of Vicodel Gargano, consisting mostly of farmers and cattle breeders. Since in the past families were very large they usually prepared loaves of bread weighing 4 or 5 kilos that would last for at least a week.
According to Gargano cooking traditions, the paposcia was made by accident, as it was initially used to check that the temperature of the wood-fired oven was optimal to accommodate the bread. If the paposcia held the baking well, it meant that the baking of the loaves would also be excellent.
This isan ancient dish that has never lost its relevance. Prepared with water, flour, salt and sourdough, the paposcia is stretched and baked for a couple of minutes, until it swells, and then stuffed with local cherry tomatoes, pecorino cheese and extra virgin olive oil, or with salami, bresaola. A perfect street food for those looking for a wholesome and inexpensive meal.
Another simple dish typical of the province of Foggia is fave di Carpino. Fave di Carpino can be used to prepare many different dishes. From a simple soup, prepared by soaking the legumes and cooking them for a long time with a sautéed onion, to excellent sauces with broccoli and bacon or with asparagus, guanciale and pecorino cheese. They can also be pureed and used as a base for a main course or in a mussel and clam soup.
Mouth-watering!
Anchovies with turnip greens in Vieste
In Vieste, black anchovies with roasted turnip greens are a unique dish. They are very popular on the table because they skillfully combine the products of the land and the sea in a very tasty and natural recipe.
The anchovies must obviously be stripped of their bones and cleaned. Turnip greens, on the other hand, are cooked al dente in salted water. At the same time, chopped parsley, chili pepper and garlic are prepared and combined with finely chopped stale bread crumbs and grated pecorino cheese.
At this point, half of the turnip tops are arranged in a container and a layer of anchovies is spread over them to be seasoned with the mince. This is followed by another layer of turnip tops covered with another layer of anchovies and again seasoned with the mince and a few chopped cherry tomatoes and a drizzle of extra virgin olive oil.
After that, bake until a light browning appears on the surface. Great to accompany with a good glass of dry rosé wine!
The farrata of Manfredonia
Continuing further south and skirting the striking Gargano profile, we reach Manfredonia. Here a taste of the town's gastronomic specialty, the Farrata, is an absolute must. This is a delicious, very nutritious, round-shaped savory rustic filled with sheep's ricotta cheese, marjoram and spelt or wheat.
Very much linked to tradition, it even seems that the origin of this very ancient rustic dates back to Roman times and was served during wedding rites to newlyweds. Later, it became a typical Lenten product. But today it is possible to find it all year round!
Fish Soup
Unmissable on all tables in the Gargano regardless of the area where you are, is what is called ciambott: a typical soup made with tasty fish, with local and therefore very fresh catch.
It is prepared by sautéinglolio, spring onions and chopped parsley, and then adding various types of fish, including mussels, redfish, squid, mullet, etc. Start by adding the fish that require more cooking first and then those that cook faster. Served with golden bread, it is a real delicacy.
The Caciocavallo podolico
And to finish, the King of Apulian cheeses must necessarily be named , Caciocavallo, which on the Gargano can be tasted in its podolica variant, that is, produced with milk from podolica cows raised in a semi-wild state. The cheese is at its best especially when served aged. It is also an excellent local product to take away at the end of your trip and enjoy when you get homesick for this fantastic land.
Choose with Barbarhouse the ideal lodging for your next vacation
TheGargano is a place to discover: one of the ways to get closer to its culture and traditions is precisely through the local gastronomy that brings to the table laspetto più autentco del territorio.
That's why you can book with Barbarhouse the ideal accommodation for your next vacation in Gargano and fully experience the contact with nature. Also take advantage of our last minute offers for the month of July!
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