Parco Nazionale del Gargano

Poperati or prupate are big taralli traditionally distributed during the wedding ceremony: they are made with fine flour, sugar, honey, mulled wine, lard, cinnamon, cloves, lemon and orange peel.

It is Monte Sant'Angelo's most typical dessert. According to a legend, the chjéne hosts were born in 1600 in the Holy Trinity monastery of the nuns of the Order of Saint Clare, in Monte Sant'Angelo. They tell that while some nuns were...

A herd of Podoliche cows grazing in the Gargano area is a show which cannot be forgotten. Their straight silhouette, their glance, their big horns, their gray coat shining in the woodlands and in the Mediterranean maquis inspire sacred peacefulness....

Citrus fruits do not grow along the Adriatic coast, but there is an exception: Gargano. It is not a strange experiment, but an important example of historical agriculture, the result of clever agronomical choices suitable for the vocation, the climate,...

In the Gargano area olives can be found on the north-eastern slope (Ischitella, Vico del Gragano, Vieste, Cagnano, Varano) and on the western slope (San Giovanni Rotondo, Sannicandro). If the main variety is represented by Ogliarola Garganica, which...

Broad beans (Vicia faba maior) have very important nutritional properties since they contain many proteins, carbohydrates, vitamins, mineral salts, and fibres (in particular in the hull), but they have a low-caloric content, less than one third of...

Native variety of the Gargano, the Capparis spinosa looks bushy, with slender branches and pendulous with thick rounded leaves. The buds are deep green, similar to peas but larger. Once they are harvested, they are left to mature in brine, covered in...

It is probably the most famous kind of bread of Gargano: it is characterized by big rounds (with a diameter of 30 - 50 cm and a weight of 5, 6 kilos) which, according to a local tradition, can be found hanging out of the town bakeries.

The origins and life of eels are rather mysterious. Their family tree is not known, and for this reason it is impossible to breed them. They come from the Atlantic, from the Sargasso Sea, where they reproduce at a thousand meters of depth: from here...

Garganica goat, called in the local dialect "razza nustrala" (local), is an ancient autochthonous breed coming from Gargano promontory, where breeding has always played an essential role in the local economy. It is both used for the production of meat...

If the extraordinary adaptation skills of Podolica cow, its resistance to diseases, and its rural features favor at the beginning the widespread diffusion throughout the territory, its not very "modern" features (scarce aptitude to stalling, minimum milk...

Orecchiette is the most common name for the characteristic pasta of Apulia. Once it was only home-made pasta with water, salt, and durum wheat bran. Orecchiette are shell-shaped.

This word derives from the Arabian word mosammed meaning "hard thing". It consists of rather lean goat or sheep meat which is boned, salted, and seasoned with chili pepper, wild fennel, and garlic. It is exposed to sunlight or to air for some weeks...