Puglia’s bounteous autumn
Summer’s end is also the signal for the gathering of so many fruits and other produce that grow with fertile abandon in Puglia.
The fig in all its different types, black, green, red, big or small have harnessed the suns rays over the previous months to produce the most beautifully sweet and succulent fruits. A favorite way to convert the fresh fruits into a wonderful energy store for the winter months is too halve and dry them (ficchi secchi) in the sun for 4 to 5 days then placing an almond along with fennel seed and lemon zest inside before closing them again. They can be stored at room temperature for months.
The pomegranate (melograno) is seen everywhere here, the green fruits turning red over just a few days. These can be eaten directly from the tree, the seeds removed and sprinkled on salads, cereals or most unusually added to a simple risotto where the seeds burst with sweetness countering the creaminess of the risotto.
Quince ripens at the same time producing their unusual apple like but hard yellow fruits in abundance. Not really edible uncooked, the pulp and skins are used to make jams and jellies. An unusual way to make a variation on the normal quince jam is to make it with about half the normal amount of sugar adding chopped hot chillies. The chilli quince is fabulous eaten with strong sharp hard cheeses, a good farmhouse cheddar being perfect.
Villa Puglia Recommended
Villa Puglia is featured in March 2012 CN Traveller in its article on the best Villas on the Adriatic
Villa Santoro is featured in Lonely Planet's "Guide to Puglia and Basilicata"
Sawday's "Special Places to stay in Italy"Puglia Location
Puglia is the recently rediscovered heel of Italy, the perfect destination for those who love the real Italy, its people, landscapes, wines and food.
Frequent direct flights from Great Britain, Europe and the US.
Networked Blogs
