Burrata and beyond: a foodie tour of northern Puglia, Italy

It’s the birthplace of the popular cheese, but the Barletta-Andria-Trani province in southern Italy has an array of local delicacies – from olive oil and yellow tomatoes to goat prosciutto ‘I don’t eat mozzarella outside Puglia,” says our friend Savio.

“It’s not the same.” Savio is a very opinionated foodie, so I take his words with a pinch of good Puglian sea salt (see below).

He was adamant about the superiority of the stretched-curd cheese from his home turf.

Puglia is also the birthplace of ingredient du jour burrata, which originated in Andria, a few miles from Savio’s home town of Barletta.

Andria forms one part of the triangular Barletta-Andria-Trani (BAT) province, often passed over for better-known parts of Puglia, despite the cheese connection and Barletta having miles of palm-backed, sandy beaches.

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