Bari and Puglia offer a rich food tradition that is easy to enjoy between conference sessions, during a walk through Bari Vecchia or as part of a longer evening meal. This selection highlights some of the most typical local specialities visitors may want to try.
Street Food and Local Bites
These are some of the easiest specialities to enjoy while walking around Bari, especially in the old town or near bakeries, fry shops and casual takeaway places.
Focaccia Barese
Bari-style focaccia is usually round and topped with tomatoes, olives and plenty of olive oil. It can be thin and crispy or thicker and softer depending on the bakery.
Local note: watch out for the olive pits.
Panino con Polpo e Stracciatella
This sandwich combines octopus with stracciatella cheese. It has become very popular and is easy to find in Bari and in other coastal towns.
Panzerotti
Panzerotti are one of the most popular snacks in Bari, especially for anyone who enjoys fried food. The classic version is filled with tomato sauce and mozzarella, but many other variations are available.
Try as many as you can.
Sgagliozze and Popizze
Sgagliozze are fried pieces of maize polenta, while popizze are small pieces of fried dough. They are among the most recognisable snacks of Bari Vecchia.
You may find them prepared by local frying ladies, including well-known spots such as Maria in Via Carmine and Carmela in Largo Albicocca.
Taralli
Taralli are small ring-shaped savoury snacks, usually crunchy or crumbly. They come in many flavours, including onion, garlic, sesame seeds, fennel, black pepper and chilli.
Fresh Dairy, Cheese and Cured Meat
Puglia is especially appreciated for fresh dairy products and simple ingredients. These options work well as starters, aperitivo items or part of a shared meal.
Caciocavallo
Caciocavallo is a traditional local cheese found in many varieties across Apulia. It may be soft, hard, aged in wine or matured in caves.
Capocollo di Martina Franca
Capocollo di Martina Franca is a local cured meat made from pork neck muscle. It is marinated with spices and cooked wine, lightly smoked and aged.
Mozzarella, Burrata and Stracciatella
Puglia is one of Italy’s major producers of cow’s milk mozzarella. Stracciatella is made from strips of mozzarella mixed with fresh cream, while burrata is mozzarella filled with stracciatella.
Main Dishes
These dishes are especially suitable for a relaxed lunch or dinner, and they show the strong home-cooking tradition of Bari and the wider Puglia region.
Bombette
Bombette are small pork meat roulades with different fillings. They can be grilled or fried and are commonly found in restaurants, butcher shops and street-food places.
Fave e Cicoria
One of the most traditional dishes in Bari: mashed broad beans served with boiled chicory. It is simple, vegetarian and usually eaten with bread and good extra virgin olive oil.
Orecchiette con le Cime di Rapa
One of the most famous pasta dishes from Puglia, made with local orecchiette pasta and turnip tops. It is traditionally considered a winter dish.
Orecchiette con Ragù di Braciole
A local classic with orecchiette pasta, tomato sauce and meat roulades. It is a typical Sunday dish.
Parmigiana di Melanzane
Fried slices of eggplant layered with cheese and tomato sauce, then baked. It is also common in takeaway places.
Riso, Patate e Cozze
A traditional baked dish made with rice, potatoes and mussels. Local families often debate the correct recipe, including whether zucchini should be added or not.
Spaghetti all’Assassina
Also known as “killer spaghetti”, this dish is spicy and slightly crunchy because the spaghetti are cooked directly in tomato sauce.
Seafood
Bari’s connection with the sea is also part of its food identity. Seafood can be enjoyed in casual sandwiches, restaurants or traditional market settings.
Raw Fish
People from Bari love eating raw seafood. You may find it at the fish market near the old port, in seafood restaurants or in coastal areas such as Savelletri.
Puglian Desserts
To finish the meal, Puglia offers simple pastries and cream-filled sweets that are easy to find in local pastry shops.
Pasticciotti
Sweet pastries originally from Lecce, made with shortcrust pastry and filled with custard cream.
Sporcamuss
Small pastries made with puff pastry and cream. Their name comes from the local dialect and means “dirty face”, because they are often dusted with powdered sugar.
Tette delle Monache
Soft pastries filled with cream. They were originally prepared by nuns in monasteries around Altamura and can still be found in some pastry shops.
For a quick taste of Bari, start with focaccia barese, panzerotti, sgagliozze, popizze or taralli. These are easy options for a short break, a walk through Bari Vecchia or an informal snack between activities.
For a traditional meal, try orecchiette con le cime di rapa, riso patate e cozze, fave e cicoria, spaghetti all’assassina or orecchiette with ragù di braciole.
For a shared local experience, fresh mozzarella, burrata, stracciatella, caciocavallo, capocollo and raw seafood are especially good choices for small groups and informal dinners.
Explore Bari food experiences