At the table
The Amici guide to eating in Puglia
Orecchiette at lunch. A warm pasticciotto with coffee. In Puglia, the next good thing to eat is never far from the conversation.
At a glance
- Start with orecchiette, a warm pasticciotto and friselle; in Salento, look out for ciceri e tria too.
- Regional favourites have different roots: burrata is associated with Andria, while pasticciotto belongs especially to Lecce and Galatina.
- Amici includes meals and drinks, not a fixed menu of every dish in this guide. Discuss allergies and dietary needs before booking.
Come to Puglia for the padel, the coastline and the company. Leave with strong opinions about pastry. Food is a very good reason to spend time here: not because every plate is elaborate, but because a few good ingredients can do so much.
Puglia is a long region, and its food changes as you travel. Some of its best-known specialities belong particularly to Bari, Andria or the Valle d’Itria; others are part of everyday life in Salento, where our retreats take place. Think of this as a starting list for your appetite, rather than a menu you must work through.
Orecchiette: the little ears everyone knows
Those small, curved pasta shapes are one of Puglia’s signatures. Their name means ‘little ears’, and their cupped shape is very good at catching sauce. Look for orecchiette con le cime di rapa: pasta with turnip tops, often brought together with olive oil, garlic, chilli and anchovy.
It is a dish of contrast: pleasantly bitter greens, savoury seasoning and pasta with a little bite. You will also find orecchiette with tomato-based sauces and other accompaniments. If you do not eat fish, ask about the recipe rather than assuming a plate of pasta and greens is vegetarian.
Our advice? Try the local preparation before searching for the familiar sauce you order at home. This is exactly the sort of lunch worth sitting down for.
Pasticciotto: make room at breakfast
A pasticciotto is a small, usually oval pastry with a golden shortcrust shell and a custard filling. It is closely associated with Lecce and nearby Galatina, and is an excellent introduction to the Salento pastry counter.
Try a classic custard version, ideally still warm enough for the filling to feel soft. Bakeries also make variations, but the original style is a good place to begin. Order un pasticciotto for one; pasticciotti is the plural, should your plans become more ambitious.
It is lovely with a coffee at breakfast, and there is no need to turn down another opportunity later in the day. Traditional pastry recipes may use lard, so check before ordering if you avoid animal fats. The filling commonly contains milk and egg.
Friselle: a simple lunch done properly
Friselle are crisp, twice-baked bread rounds, typically softened briefly with water before being dressed. Tomato, extra virgin olive oil and salt are the essentials; oregano and other toppings depend on the kitchen.
They are not supposed to eat like dry crackers. The pleasure is the contrast between softened bread, juicy tomato and good oil. On a warm day, with a little time and nowhere urgent to be, this can be exactly the lunch you want.
You may see them called frise, especially in Salento. Either way, let the ingredients do the work rather than expecting a complicated dish.
Burrata: worth slowing down for
Burrata is associated particularly with Andria in northern Puglia. Its outer pouch encloses a soft mixture of cream and strands of cheese, often called stracciatella. Cut into it and you will understand why it needs very little company.
Tomatoes, bread and a little olive oil can be enough. Freshness and careful handling matter much more than an elaborate garnish. You will see burrata around the region, but it is useful to know that this Puglian favourite is not specifically a Salento invention.
Ciceri e tria: Salento’s chickpea-and-pasta comfort food
This traditional Salento dish combines chickpeas with pasta, with some of the pasta fried to bring a crisp contrast to the softer ingredients. It is a useful reminder that a memorable Italian meal does not have to begin with meat or fish.
Look for it in a trattoria serving local cooking. The exact texture and seasoning vary, but the combination of chickpeas, tender pasta and crisp pieces is the reason to order it. As always, check the kitchen’s ingredients if you have a dietary requirement.
Fave e cicoria: broad beans, greens and olive oil
A smooth purée of dried broad beans served with bitter chicory may sound modest. That is part of its appeal. The beans are mellow, the greens give contrast, and olive oil brings the dish together.
It is a particularly good order when you want to explore Puglia beyond its pasta dishes. Have bread nearby, take your time and resist the idea that the shortest description on the menu must be the least interesting.
From the bakery: focaccia, puccia and taralli
Focaccia barese is the Bari speciality to look for on a wider Puglia trip: an olive-oil-rich focaccia commonly topped with tomatoes and olives. A piece from a bakery is a very good reason to pause your sightseeing.
In Salento, look out for puccia. The name covers local bread preparations, including olive-studded versions and breads served split and filled. Ask what the bakery makes and choose a filling that appeals, rather than expecting every puccia to be identical.
Taralli are the small, crunchy savoury rings that appear in shops, bakeries and alongside an aperitivo. You will find plain and flavoured versions. They are good for sharing, although it is surprisingly easy to keep reaching for just one more.
Do not overlook the olive oil—or the coast
Olive oil is not just a finishing touch here. It runs through the cooking, from bread and vegetables to pulses and pasta. Salento has its own olive-growing traditions, including the Cellina di Nardò variety. If you have the chance to taste local extra virgin olive oil, try it simply with bread.
The Adriatic and Ionian coasts also put fish and seafood on the menu. Ask what is available that day and how it is prepared, rather than treating ‘local’ as a guarantee about every ingredient. For shellfish and other allergies, explain your needs clearly before ordering.
At the Amici table
For us, time around the table is part of the holiday, not the gap between padel sessions. A good lunch, something local to try and a conversation that carries on after the plates have gone are all part of what makes a break feel different from an ordinary week.
Amici retreat prices include meals and drinks, but menus and experiences depend on the particular trip. This guide is inspiration for eating in Puglia, not a promise that every dish appears on every itinerary. Tell us about allergies and dietary needs before booking so we can discuss the arrangements.
If you only remember three things from this guide, make them a plate of orecchiette, a warm pasticciotto and the habit of asking what is good today. It is a very enjoyable place to start.
Sources checked on 27 September 2026. Dishes and recipes vary across Puglia and between kitchens. This is a regional food guide, not a promised menu for every Amici retreat. Always discuss allergies and dietary requirements directly with the team or venue.
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