The tables of the Gargano are a luscious crossroad of different flavours in which one discovers a rare balance amongst sun, earth and sea breeze. These are mirrored in a number of local recipes of a beguiling and tasty simplicity. Bread, fresh pasta – troccoli, orecchiette, and homemade maccaroni – pulses (beans and chickpeas). The aromas of a variety of wild herbs and vegetables are diffused in the air from the earth; hints of asparagus, truffle, oregano, rosemary, rocket leaves. The sea - amongst the most abounding with fish of the entire Adriatic Sea - offers mullet, gilthead, sea bass, squids (delicious if stuffed with eggs and cheese), mussels and, last but not least, eels (from the Lesina Lagoon). Everything is to be tasted with a drizzle of oil, another jewel of the territory. Feather in the cap of this area are the different types of cheese. The protagonist is the Caciocavallo, in its most noble version the Caciocavallo Podolico. There are canestrati, fresh and seasoned scamorze, trecce, ricotte, cacioricotte and really delicious buffalo mozzarellas.

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