FERROVIA CHERRY, TURI'S RED GOLD

A fruit born of a generous land and an agricultural tradition patiently preserved. Crisp, glossy, and deep in colour, the Ferrovia cherry is appreciated throughout Italy for its unmistakable quality.
In Turi, it is not just a cherry: it is a symbol of identity and the sweetest sign of spring’s return.

TRONÈRE, THE PRIDE OF TURI

Trònere are Turi’s signature dish: large veal rolls stuffed with provolone, pork belly, Canestrato Pugliese cheese, and aromatic herbs, slowly cooked in the traditional terracotta pot (u tiène) over onions and cherry tomatoes.

PRIMITIVO WINE

In the territory of Turi, viticulture and wine culture,thanks to the favorable climate and the unique nature of the soil, boast a millennia-old tradition.

LA FOCACCIA DEI MORTI, TRADITIONAL TREAT

Another typical specialty of this Apulian village is the fecazzèdde di murte, small flatbreads made with type 0 flour, oil, and potatoes, without tomato.

CACIORICOTTA, A UNIQUE FLAVOR

Cacioricotta is a traditional Apulian cheese, made from sheep’s (or goat’s) milk, combining the characteristics of ricotta and caciocavallo cheese.

Cartellate and Saint Anthony Abbot’s Porcelli

Cartellate are a traditional Apulian dessert, typically prepared during the Christmas period: a thin sheet of dough rolled into a spiral and fried until crisp. The same dough is also used to make percièdde de Sànde Anduène, small fried dumplings soaked in vincotto (cooked grape must) and cinnamon.

GHIEMMERÈDDE, FOR FOOD LOVERS

Gnummareddi are made with a mix of lamb or milk-fed kid offal (liver, lung, and kidney) tightly encased in their own intestines.

LA RICOTTA FORTE, A PUNCH OF FLAVOR IN YOUR PLATE

Also called recòtte ascuànte, it is a typical soft, spreadable cheese made from whey.

ZAMPINA OF TURI, THE ORIGINS

The Zampina of Turi represents Apulian gastronomic tradition. It is a sausage made from finely minced beef, prepared according to a long-standing local recipe.

SPAGHETTI ALL'ASSASSINA

Spaghetti all’assassina is a typical dish from Bari, featuring spaghetti toasted and cooked directly in a spicy tomato sauce.

Focaccia a Sfoglie from Turi

In Turi, focaccia is more than bread: it is memory, layered and revealed. Fecàzze a sfuègghie, with its oil-brushed layers and the aroma of a wood-fired oven, tells the story of an ancient tradition made of slow gestures, festive Sundays, and flavours that stand the test of time.

Broad Beans — A Humble Flavour That Becomes Memory

Humble and ancient, broad beans tell the most authentic story of Apulian cuisine. Creamy with chicory, used to dress pasta, fried as an aperitif snack or paired more creatively with grapes, they express a simple, versatile tradition deeply rooted in the land.

Faldacchea: More Than Just a Dessert

The Faldacchea is Turi’s traditional dessert, deeply rooted in local heritage. Known as the “brides’ cake of Turi”, it has accompanied the most important moments of family life for generations, symbolising celebration, good wishes, and sharing.

PERCOCA DI TURI, A SUMMER FRUIT

The Percoca is a variety of peach originating from the area of Turi, prized for its firm flesh, intense aroma, and distinctive flavour. Deeply rooted in local agricultural tradition, it is a summer fruit that tells the story of the land’s generosity and the close relationship between the seasons, labour, and rural culture.

OLIVE OIL,GODS ESSENCE

Olive oil is one of the most representative local products of Turi, an expression of an ancient agricultural culture deeply rooted in the land. Born from olive groves that shape the rural landscape, it tells the story of the rhythm of the seasons, patient labour, and knowledge passed down through generations.

Traditional Onion & Sponsali Calzoni – Not to Be Missed

Traditional Apulian cuisine, born from the simplicity and quality of local produce, also includes the preparation of calzoni filled with white onions or with sponsali (young wild leeks).

YELLOW CARROT… FROM POLIGNANO, A MUST TASTE

The yellow carrot of Polignano is a typical Apulian variety, prized for its sweet and crunchy flavour.

FOCACCIA BARESE, NOTHING ELSE

The Bari-style focaccia is an Apulian specialty made with semolina, olive oil, cherry tomatoes, and black olives. Soft on the inside and crispy on the outside, it is a simple yet delicious dish.

THE MAGIC OF PANZEROTTO

Panzerotto filled with Trònere, Turi’s festival specialty

LA TIELLA, LOVE AT FIRST SIGHT

Rice, potatoes, and mussels is a traditional dish of Apulian cuisine, particularly typical of the Bari area. It is prepared with layers of thinly sliced potatoes, rice, and fresh mussels, all seasoned with olive oil, parsley, and cherry tomatoes.

ALMONDS, TURI'S GOLD

The Millenary Tradition of Almonds in Apulia

ARTISANAL TARALLI THAT MAKE YOU FALL IN LOVE

Taralli are a traditional Apulian snack, small crunchy rings made from flour, olive oil, white wine, and salt. The dough can be flavored with herbs such as fennel, or with pepper or chili.

BURRATA, THE SOFTNESS THAT TELLS THE STORY OF PUGLIA

A stretched-curd shell enclosing a soft, creamy heart. Burrata is one of the most beloved symbols of Puglia's tradition: simple, authentic, deeply rooted in the culture of fresh milk and artisanal skills. In Turi, it's enjoyed plain, with extra virgin olive oil and bread, to savor the purest essence of the region.