Bari's cuisine is based on three typical agricultural products found within Puglia region: wheat, olive oil and wine.
Bari cuisine is also enriched by the wide variety of fruit and vegetables produced locally. Local flour is used in homemade bread and pasta production including, the famous orecchiette (hat-shaped pasta), recchietelle or strascinate, chiancarelle (orecchiette of different sizes) and cavatelli.
Homemade dough is also used for baked calzoni stuffed with onions, anchovies, capers and olives; fried panzerotti with mozzarella, simple focaccia alla barese with tomatoes, little savoury taralli, friselle and sgagliozze, fried slices of polenta all make up the Bari culinary reportoire.
Olive oil and garlic are widely in use.
Meat dishes and the local Barese ragù often include lamb, pork and often horse meat, considered something of a local delicacy.
Pasta al forno, a baked pasta dish, is very popular in Bari and was historically a Sunday dish. The recipe commonly consists of penne or similar tubular pasta shapes, a tomato sauce, small beef and pork meatballs and halved hard boiled eggs; but different families have variations. The pasta is then topped with mozzarella or similar cheese and then baked in the oven to make the dish have its trademark crispy texture.
Bari, being the capital of an important fishing area, offers a range of fresh fish and seafood, often eaten raw. Octopus, sea urchins and mussels feature heavily. Indeed, perhaps Bari's most famous dish is the oven-baked Riso, patate e cozze (rice, with potatoes and mussels).
Bari and its province, not to mention the Puglia region, have a range of notable wines including Primitivo, Castel del Monte and Moscato di Trani.
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