Another typical specialty of this Apulian village is the fecazzèdde di murte, small flatbreads made with type 0 flour, oil, and potatoes, without tomato.
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.
Riso, patate e cozze è un piatto tipico della cucina pugliese, in particolare barese. Preparato con un letto di patate sottili, riso e cozze fresche, il tutto condito con olio d'oliva, prezzemolo e pomodorini.
Trònere is a typical dish from Turi, made with rolled meat stuffed with cheese, capocollo, and spices. The name ‘trònere’ comes from ‘thunder,’ evoking the dish’s robustness, deeply rooted in Apulian tradition.
La Faldacchea is Turi’s traditional sweet, with deep roots in local heritage. It originated in the early 20th century in the kitchen of the Monastery of the Poor Clares.
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.
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.
Cartellate are a traditional Apulian sweet, typical of the Christmas period. They are made from a thin pastry, rolled into a spiral shape and fried until crisp.
