Puglia has been known as a land of oil, wheat and wine since ancient times. It is located on Mediterranean soil and boasts a wealth of products from the land and the sea, and plenty of sun. You can travel from the north to the south of this region, and for hundreds of kilometres, as far as the eye can see, the scenery of an infinity of olive trees surrounds you. Olive oil has, therefore, become an essential element of Puglia cooking. It is, in fact, impossible to imagine a dish such as fave e cicoria (beans and chicory) without a good olive oil. Inland on the high plains, durum wheat stretch the fields of an essential product for making the best dried pasta of this region. Puglia durum wheat is highly sought after by all the high quality pasta factories of Italy, to produce the best pasta specialities. Every type of vegetable, be it lettuce, artichoke, pepper, aubergine, onion, or celery, can be found crunchier and more fragrant here than in all other Italian regions. Then we must not forget the sea’s offerings: mussels, sea urchins, oysters, clams, and scallops. The vegetables are eaten raw, as are the fish, especially small cuttlefish, small shrimps, anchovies or small octopuses, mussels or razor clams. Cured ham is always present on the tables of Puglia, especially at festivals, and is generally, accompanied by one of the many types of bread that in this region are traditionally made with flour made from local wheat. There is widespread use of fresh dairy products in Puglia cooking, such as fiordilatte (a type of mozzarella made with cow’s milk), burrata (a soft cheese made with cream), provola (buffalo-milk cheese), manteca (a type of cheese with butter in the middle) and fresh or salted ricotta; while, of course, meat, above all beef, is also very popular. If to all this we add an abundant use of vegetables and pasta, a clear picture is formed of a healthy, well-balanced and simple cuisine, that, whilst surprising, is most definitely Mediterranean. Based on the quality of the raw materials, and very little on their manipulation, Puglia cuisine enhances the natural flavours of the ingredients. This is true of everything, including, for instance dishes made with fish, which, by tradition, should not be cooked too long. To obtain the simple but typical dish ‘ciambotte’, simply add a clove of garlic, some small tomatoes and a drop of oil. There is, however, another dish which brings all the culinary knowledge of Puglia together: orecchiette con cime di rape: durum wheat bran flour pasta is cooked with turnip tops, and, after cooking, refried with the addition of a drop of extravirgin olive oil. There is no simpler yet tastier dish. Those who attend the Master Italian cooking course will learn how to make this dish, and will then be able to present this as a glory of Puglia cuisine.