Puglian cuisine in an authentic trullo in Locorotondo

My name is Antonio, and cooking is one of my deepest passions, especially traditional Apulian cuisine. For me, food is memory, home, and identity. I grew up in Puglia, surrounded by the sea, red soil, olive oil, durum wheat, and authentic flavors: sweet tomatoes, fresh fish, mussels, legumes, and wild herbs. From an early age, I watched my parents cook dishes that reflected rural wisdom, and I still remember the smell of soffritto filling the house on Sundays. For me, cooking is not just about following recipes, but an act of love and sharing. When I invite people to my table, I want to offer them a piece of my land through genuine and authentic flavors. Among the dishes I love preparing are orecchiette with turnip tops, fava beans and chicory, ciciri e tria, and meat rolls in tomato sauce, as well as street food like panzerotti and pittule. And of course, traditional desserts such as cartellate with vincotto, pasticciotti, and almond cookies. Apulian cuisine has taught me respect for ingredients, seasonality, and the value of sharing. It is an essential part of who I am.