Puglia is a beautiful region in southeastern Italy, bordering the Adriatic Sea. The cuisine of Puglia is born out of poverty, as an old aphorism says. Pasta made without eggs, bread made from the hard-grain durum wheat flour that flourishes locally, and a diet based on vegetables, including many wild vegetables like cicorielle, wild chicory, and lampascione, the bulb of a wild tassel hyacinth, foods that are foraged from stony fields and abandoned terraces. Meat is not much eaten and beef until a few years ago, was almost unknown on Pugliese tables, with horsemeat being preferred.
But it sure is a beautiful place.