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

RICOTTA FORTE

LA RICOTTA FORTE, A PUNCH OF FLAVOR IN YOUR PLATE

Also called recòtte ascuànte, it is a typical soft, spreadable cheese made from whey. It is fermented with bacteria and yeasts and, unlike the salted version, has a creamy texture and a spicy, slightly bitter flavor reminiscent of aged pecorino, thanks in part to the presence of various fatty acids such as butyric and acetic acid. In Turi’s cuisine, it is used to flavor fried panzerotti, frittèle, and fecazzedde di murte.

Stone Faces Against Evil: the Apotropaic Masks of Turi

In Turi, around thirty apotropaic masks have survived—human faces carved into arches, doorways and windows, intended to protect against evil spirits and the evil eye. Created mainly between the 1910s and 1920s, they feature grotesque expressions designed to ward off misfortune. Today, many are deteriorated, yet they remain valuable witnesses to popular imagination and to the town’s historical identity.

TuriBorgoAntico

1 day ago2 min read

The Cross, where the town pauses and remembers

The Cross of Via Rutigliano in Turi is a large 19th-century votive shrine that for centuries marked the entrance to the town and the symbolic passage between the world of the living and that of the dead. Restored in 1994, and already rotated and repositioned in the 1930s, it preserves Neo-Gothic forms inspired by cathedral portals. Today, it represents the identity heart of the Rione della Croce and an urban landmark worthy of further enhancement.

TuriBorgoAntico

4 days ago3 min read