The Cesarine's Cookbook

Light, crisp, and kissed with orange aroma, these cookies are made for sweet moments—shared or savored solo

Simple and fast to prepare, and just as delicious served cold as a summer pasta salad

With cherry tomatoes, olive oil, and soft dough, Bari-style focaccia tells the story of Puglia bite after bite

A handful of simple ingredients for a dish that's fresh, light, and full of flavor

A burst of summer flavors in every bite

Once fortified farmhouses, today masserie are peaceful retreats for travelers seeking authentic experiences

Tiella with potatoes, rice, and mussels is a pillar of Apulian cuisine: discover it with our Cesarina Monica

Discover the Magic of Alberobello’s Trulli and Traditional Flavors

A typical dish of Pugliese Easter cuisine, a blend of Mediterranean flavors with an authentic and traditional taste

Tempting golden half-moons, perfect as an appetizer or street food

A typical recipe from Pugliese cuisine, a flavorful dish made with simple ingredients, perfect for Easter lunch

A delicious and lesser-known Easter dessert from the tradition of Ginosa

The stuffed pizza from Bari, where rustic ingredients are transformed into a flavorful and irresistible dish.

Also known as Tiella barese, a dish where each layer is a celebration of Mediterranean flavors

Our Cesarina Francesca shows us how to make Purcidduzzi, a delightful treat from Apulian tradition

A dessert that is a must-have on Apulian tables during the winter season

The story (and recipe) of the typical Salento dessert born from a mistake

Few, simple ingredients for a dish that has conquered the world