Puglia eats simply, and eats extremely well. Vegetables lead. Meat appears occasionally, in small amounts. Bread is treated with reverence.
The everyday table
Chicory with fava purée. Orecchiette with turnip tops. Tomatoes, olive oil, salt, torn basil, and enough bread to catch what is left on the plate.
Cucina povera is not poor cooking. It is the art of making very few ingredients taste inevitable.
What I bring home
Fewer components, better ones. And the confidence that a plate of vegetables can be the main event.
With love, Serena
