Puglia cuisine, that is considered “poor”, has three strengths: durum wheat, vegetables and oil. The main dish is the homemade pasta with durum wheat or a mixture of durum and soft wheat: for example, “recchietelle” (“orecchiette”), once considered a dish for the poor people, on the contrary today can be found in the best restaurants. And then “minuicchi”, “fenescecchie”, “troccoli”, “sagne ‘ncannulate”, different “cicatadde” and other original shapes of pasta processed according to ancient customs. As far as vegetables are concerned, there are the cabbage and fried bacon and spaghetti with green beans, tomatoes and “cacioricotta” cheese. There is no shortage of fresh fish, as Molise is a coastal region: raw, marinated, or in delicious soups and even with “cacio” cheese or fresh meat from the region, all with side dish of vegetables. Among the desserts, instead, there are many temptations also for gourmands, with ingredients such as dried fruit, honey, mulled wine, candied fruit and chocolate. Some of the excellences, that deserved the DOP or IGT protection, finally, we must remember Altamura bread, known for its fragrance, and the Clementina of Traranto Gulf. Don’t forget the olive grown in the area of Foggia since 1400, the famous wines and the extra-virgin olive oil, that is typical of the region.