Puglia
Pglia - Salento The historical name Apulia (outcome Latin greek, Japigia) comes from the population of Apuli (gr. Japigia) who lived in pre-Roman era, the central-northern part of the region (s Dauni to the north, the Peuceti at the center, while to the south was allocated for similar people Messapi).
With the Roman occupation was established Regio II Apulia and Calabria, which included an area just over the extended region only after the name Apulia was adopted to describe the Salento peninsula. Only in recent decades the use of the singular Puglia has stabilized, but until the first of the regions, in fact, they used the name indifferently the Puglie

Bari

Brindisi

Foggia

Barletta-Andria-Trani

Lecce

Taranto
From View: Alberobello: This town is famous throughout the world as fully formed by Trulli. The trulli are characteristic peasant houses made a circular on which there is a dome-shaped cone covered with slabs of local stone and whitewashed walls.

The town of Alberobello is divided into districts: the beautiful Monti district includes only about 1,000 trulli located on scenic roads. Since 1996, Alberobello is part of the heritage of humanity recognized by UNESCO.

Santa Maria di Leuca: known seaside resort located on the tip of Italy where the Adriatic Sea merges with the Ionian Sea. E 'characterized by beautiful karst caves such as cave Porcinara and Grotta del Diavolo both reached the surface. Santa Maria di Leuca is a sea and a breathtaking panorama.

Castello di Trani: Puglia is a region that offers many castles web sites in various areas. One of these is the Castle of Trani built for the will of Frederick II in 1233. It has a quadrangular plan with a tower at each corner and has a ring of mighty walls built in 1249 by Romualdo Carabrese.

Cuisine and Wines:   Puglia is one of a small kitchen, delicious dishes made from the very simple way by which we prepare some delicacies rustic, full of flavor and nutritivitą.

Many preparations are eminently Mediterranean, family enough food for the next Arab or Greek, make other products Dovizioso to honor the earth and those of a sea full of blue fish and shellfish. Dry pasta have numerous editions with sauces in which they can enter cuttlefish, clams, mussels or fried zucchini or broccoli, or the tasty ricotta salata.

With turnip tops, or with the sauce of involtini of horse meat ( "braciuole") are served typical orecchiette or "zite" in timballo and certain "tielle" lamb and potatoes, potatoes and cod. Several dishes of vegetables, the famous "tielle" with the best of what the earth provides, in eggplant, cardoons, fava beans.

The budelline lamb on the spit, anchovies "arraganate, panzerotti fried or roasted lampascioni are characteristic dell'inconfondibile pugliese recipe, which includes delicious sweets when you hear the typical flavor of imported over the centuries from the ports' s overseas.

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