Exploring Taranto in Apulian Mediterranean- Food&Places-

Exploring Taranto in Apulian Mediterranean- Food&Places-


Isola di San Paolo (Taranto)
Taranto nel ❤️
The real ‘Apulian sushi’
Some different points of view ( - - )
Places of the heart in Apulia ( - - ) ❣
Apulian Spring!!!

The Flavour of Apulia Gastronomic Adventures (READ THE INFORMATION BELOW)

'Cefop' proposes a cooking journery to explore APULIA through its Food & Wine learning more about Apulian and Mediterranean culinary culture and lenguage. You will enjoy a new way of experiencing Apulian culinary culture, learning a lenguage having fun and being creative at the same time.


Do you want to try spaghetti with taranto mussels? 😋


Taranto seen from above

Photos from Exploring Taranto in Apulian Mediterranean- Food&Places-'s post 05/06/2021


Isola di San Paolo (Taranto)




Taranto nel ❤️


The real ‘Apulian sushi’

Photos from Exploring Apulian Mediterranean- Food&Places-'s post 07/07/2018

Some different points of view ( - - )

Photos from Exploring Apulian Mediterranean- Food&Places-'s post 07/07/2018

Places of the heart in Apulia ( - - ) ❣

dive in Puglia... 22/04/2016
Some Typical 31/05/2015
dive in Puglia... 10/04/2015

Apulian Spring!!!

Mobile uploads 04/04/2015

'A scarcedda' - Happy Easter

Mobile uploads 19/03/2015
Some Typical 04/03/2015


Mobile uploads 09/02/2015

Carnival time in Apulia;)

Mobile uploads 09/02/2015


Timeline photos 07/02/2015

Taranto - moonlight

Timeline photos 31/01/2015

Starting w-end!

Some Typical 25/01/2015

Happy sunday!

Typical Pasta..'Gnocchi'

dive in Puglia... 24/01/2015


Some Typical 24/01/2015

Ready ?!....taste it!



Ostuni (Br)

Mobile uploads 23/06/2013


Mobile uploads 23/06/2013


Timeline photos 06/06/2013
Apulia-Taranto-Timeless Italy 04/05/2013

Apulia-Taranto-Timeless Italy Timeless Italy series

Some Typical 04/05/2013

Mussels Salento Style Recipe - Cozze alla Maniera Salentina

This recipe is common in the provinces of Brindisi, Lecce and Taranto. It is, with respect to some other mussel-based preparations, quite involved, but will be a very nice centerpiece to a hearty fish-based meal. To serve 4 you'll need:
Prep Time: 24 hours, 45 minutes

Cook Time: 1 hour

Total Time: 25 hours, 45 minutes


12 ounces (300 g) live mussels, purged (see link to instructions below)
1 pound (500 g) potatoes, peeled and sliced
A white onion, sliced
A small bunch parsley, minced
2 tablespoons bread crumbs
2 tablespoons mild pecorino Romano
2 eggs, beaten
Olive oil
Salt & Pepper to taste

Scrub the mussels and then shuck them over a bowl, gathering the water that emerges from their shells in a the bowl and putting them in a separate bowl (discard the shells).

Cook the potato slices, onion, and parsley briefly in the juice from the mussels and a little oil. Remove all but a thin layer of potato slices, and lay down a layer of mussels. Dust it with bread crumbs and cheese, a little more minced parsley, then a second potato layer, followed by another layer of mussels, bread crumbs and herbs. Sprinkle the beaten egg over all, and bake it in a hot (220 C, 440 F) oven until the upper surface is golden and crun

Easter is Coming! 24/02/2013
Some Typical 16/02/2013

Fava Bean Puree with Wild Chicory Recipe:

Pugliesi are fanatical lovers of greens, and if you visit Puglia during the winter months you can be almost certain of being offered Puré di Fave, pureed fava beans, usually with some sort of green and a drizzle of olive oil. Peasant food of the finest kind, which goes way, way back, some say to the Carthaginian.
Prep Time: 12 hours, 15 minutes

Cook Time: 2 hours

Total Time: 14 hours, 15 minutes


2/3 pound (300 g) dried fava beans (also known as broad beans), soaked for 12 hours
2 1/4 pounds (1 k) wild chicory (see below for variations)
Half a medium onion, finely sliced
A ripe tomato (a canned tomato will work in winter), seeded and chopped
1 clove garlic, chopped
Salt to taste
Olive oil, some for cooking and some at table
Slices of toasted bread

Take a thick-bottomed pot large enough to contain the beans, add a quarter cup of olive oil, and sauté the onion and the garlic until the onion is translucent. Add the tomato, cook for a few seconds more, and then add the beans and enough water to cover them by at least an inch.

Bring the pot to a boil and simmer the beans for 2 hours, skimming away the froth that rises to the surface occasionally. When the beans are done, stir them about with a wooden spoon to reduce them to a puree (you can, if you want, put them through a food mill or blend them, but the slightly uneven texture of the hand-blended pulse is quite nice).

While the beans are simmering, wash the chicory and put it in a large pot. Season lightly with salt and cook (the moisture that remained on the leaves after you rinsed them, coupled with the water the leaves give off, should be sufficient) until the ribs are soft and most of the liquid has been absorbed. Turn off the heat and keep warm.

Spoon the blended beans into a serving dish, and arrange the cooked chicory in a mound in the center. Serve with toasted bread, salt and pepper, olive oil, and a tasty rosato di Puglia. Rivera's Bombino Nero Castel Del Monte DOC is quite nice.

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