The cuisine of Bari is reflective of its Mediterranean location – consisting primarily of fresh vegetables, locally crafted olive oil, lean meat, whole grains, regional wines, and an abundance of fish and seafood. The cooking traditions and quintessential recipes of the city are rooted in the area’s peasant history, resulting in dishes that are uncomplicated and contain simplistic ingredients.

Some of the most common ingredients in Bari cooking are lamb, goat, freshly caught seafood, garlic, chickpeas, beans, pasta, and lots of vegetables. Travelers can expect vegetable-heavy dishes, stews made with lean meats, traditional pasta, and delicious bakery items such as bread and pastries.

Being located on the coastline of the Adriatic Sea, Bari is known for its amazing seafood. Some of the most common seafood ingredients of the area include oysters, lobster, prawn, mussels, clams, bass, anchovies, and more – all cooked in traditional methods to bring out the freshness and flavor of the meat.

The pasta of Bari is unique from other Italian pasta, as it is made simply with water, flour, and salt. Many pastas are created with eggs, however, when eggs were too costly to acquire, regional recipes for pasta were adapted to remove the need for them.

Baking is a highly valued art in Bari. From pizza dough to focaccia to Altamura bread, the history and tradition of Apulian baking are evident in every bite.

High-quality, locally produced olive oil is a staple in Bari and serves as the highlight of many of the city’s dishes such as pasta, soups, stews, and salads.

APPETIZER 

The cheese of Bari is one of the area’s most important products, and it often served as part of the antipasto. Local mozzarella is produced using old, traditional recipes. Sheep’s milk cheeses such as canestrato pugliese are common due to the abundance of sheep in the area. A must-try cheese is burrata di Andria – a freshly made, delicate cheese filled with mozzarella curds and cream, which has to be eaten within 24 hours of being made.

Focaccia bread is another staple item on the table prior to any meal in Bari. This flat, oven-baked bread is often topped with locally made olive oil and salt to create a simple, yet delicious snack. In Bari, focaccia dough typically features potatoes, in contrast to regional focaccia found in other parts of Italy. Traditional toppings include fresh tomatoes and/or local olives.

With its location on the coast, it is not uncommon for fresh oysters to be served raw as an appetizer in Bari.

FIRST COURSE

The main course in Bari typically consists of pasta covered in vegetable or meat sauces. Soups and stews made with local vegetables and seafood are also common for this course.

Orecchiette pasta is the signature shape of pasta in Bari, as well as the rest of the Apulia region. Translated, orecchiette means “little ears,” named after the shape the pasta takes. The well within the pasta is perfect for holding sauce and other ingredients of the area’s common sauces, which are typically made from vegetables, fish, or meat. The traditional preparation in Apulia is orecchiette con cime di rapa, that is orecchiette with broccoli rabe, garlic, olive oil, and chili pepper. Orecchiette can also be served with seafood like mussels, cheeses such as ricotta, as well as vegetables and grains.

Other common pasta shapes in Bari are cavatelli, fricelli, recchietelle, and chiancarelle – some of which are hard to find outside of the Apulia region.

A dish called tiella is another popular dish for the first course in Bari. Meaning “terra cotta pot,” it features rice, potatoes, and mussels which are all seasoned with local herbs and spices.

Peperoni al forno (stuffed peppers) is another wonderful local specialty. Often stuffed with meat and rice, this dish is baked in the oven to create a fragrant and flavorful meal.

SECOND COURSE 

For the meat course in Bari, travelers should expect meals primarily made of seafood. If not made from seafood, meat dishes will likely be made of lamb or goat as beef and poultry are not common for the area.

Ciambotto stew – a vegetable-based stew found in several regions of Southern Italy that is often made with fresh seafood in Bari – is a typical second-course dish.

Another second-course seafood dish is dentice alle olive, in which local snapper is baked with herbs then garnished with parsley, green olives, and black olives prior to serving. Travelers may also enjoy orata alla San Nicola, which features sea bream that is marinated in lemon juice prior to grilling. Polipo in umido, chopped octopus sauteed in extra virgin olive oil then cooked in tomato sauce, is another seafood dish favored among the locals.

Lamb is also commonly served during this course. Travelers can expect to find roasted lamb and potatoes as well as lamb that is stewed with fresh onions.

Hearty vegetable dishes can also be served, such as thick vegetable stews, vegetable pies, and vegetable bakes that are sometimes accompanied by seafood or meat.

SIDE DISHES 

Side dishes throughout Bari are often comprised of vegetables. Common dishes are salads made of spinach, broccoli, eggplant, zucchini, barattiere – small vegetables which are eaten raw, and table olives and/or grapes seasoned with oil, vinegar, salt, herbs, and spices.

Though they can be eaten alone or as a snack, taralli crackers are a common accompaniment to meals in Bari. These crispy, ring-shaped crackers make a great addition to most meals. Also found on every table in Bari is the area’s signature focaccia bread.

STREET FOOD 

The best of Bari’s cuisine is experienced via its amazing, characteristic street foods. The region of Apulia is known for its fornelli (communal ovens) that were used to bake fresh bread, as well as butchers who operated out of food stalls on the street to sell wood-fire grilled meat cooked to order.

The same traditions can still be experienced in Bari, as travelers can experience fresh-cooked food from street carts. Some of the best street foods are sgagliozze – fried polenta slices, popizze – fried dough bites, panzerotti – fried dough stuffed with mozzarella and tomato or a variety of other ingredients such as lard and ricotta, calzoni – baked dough stuffed with onions, anchovies, olives, capers, and tomatoes, and Bari’s most quintessential food – focaccia.

Focaccia is the most common street food in Bari, and if looking for a great on-the-go snack, travelers can find this flatbread at food carts throughout the city.

DESSERTS 

Desserts in Bari are sure to be the best ending to a delicious Apulian meal. Local desserts are traditionally often made with fruit (both dried and fresh) and sweetened with syrups or honey rather than sugar.

Cakes called boconotti are a local delicacy. This puff pastry is often stuffed with a variety of decadent, sweet fillings like honey, jams and jellies, custard, chocolate, or hazelnut chocolate spread.

Fried desserts are also common. Purcedduzzi is a unique twist on gnocchi, as they are fried and topped with local honey. Taralli – a sweet version of the popular ring-shaped crackers – are common around Easter time. They are typically topped with scileppo, a common Apulian dessert glaze.

Another dessert that is often served during Easter is scarcella. Its dough produces a treat that has a texture that is like a blend of a cookie and a cake. Not quite as firm as a cookie but not as fluffy as a cake, this treat can be molded into any size or shape.

Sassanelli or dolci dei morti, were traditionally prepared for All Souls’ Day, but now they are enjoyed throughout the winter season. These delicious cookies are made with flour, vincotto, cocoa, cinnamon, and almonds.

WINES 

The region of Apulia has a history of producing a vast amount of wine. In the past, Apulian wine was transported to Northern Italy to be used as a fortifier for other wines or was used to make vermouth. However, the region’s standards for wine have evolved to create a high-quality wine culture.

The region’s ample sunlight makes it a great place to grow grape varieties such as primitivo and negroamaro. Local restaurants throughout Bari serve a variety of regional wines, including powerhouse reds like Primitivo di Manduria and crisp whites such as Martina Franca.

Bari’s local cuisine features many staples of Apulian gastronomy including orecchiette pasta, taralli, tiella, and delicious wines. After a long day of sightseeing, take a moment to relax and enjoy a nice dinner along the seafront promenade while taking in gorgeous panoramic views.