Apulia (Puglia) is the sun-drenched heel of Italy's boot, stretching along the Adriatic and Ionian coasts with over 800 km of coastline, centuries-old whitewashed towns, and a food culture that rivals anywhere in the country. Home to two UNESCO World Heritage Sites — the iconic trulli of Alberobello and the enigmatic Castel del Monte — Apulia blends Norman castles, Baroque Lecce stonework, and ancient masserie (fortified farmhouses) into an unforgettable landscape.
Top food tours
Guided experiences that show you Apulia through its food.
Bari Street Food & Fish Market Tour
Includes: Sample 5–7 tastings of Bari street foods including focaccia barese and freshly fried panzerotti · Tour the covered fish market beside the old port with narrated commentary on the day's Adriatic catch · Explore narrow Bari Vecchia laneways where nonne hand-shape orecchiette in open doorways · Taste sgagliozze (fried polenta) and pittule fritters at local vendors rarely visited by tourists · Conclude with espresso and pasticciotto at a traditional neighbourhood bar
Lecce Food & Culture Walking Tour
Includes: Taste the original pasticciotto leccese custard pastry at historic Pasticceria Alvino on Piazza Sant'Oronzo · Try caffè in pizzo, the Salentine iced espresso with almond milk, in its city of origin · Walk the baroque old town past Santa Croce and the Piazza del Duomo with a small group of ten or fewer · Sample friselle, pitta di patate, and rustico leccese at three to four local street-food stops
Valle d'Itria Farm to Table Tour
Includes: Harvest seasonal vegetables alongside farm staff at a working Valle d'Itria masseria estate · Learn the traditional thumb-and-knife technique for shaping orecchiette from semolina dough · Taste the estate's own cold-pressed extra-virgin olive oils and watch fresh cheese being made · Sit down to a four-course farm lunch with local Verdeca and Bianco d'Alessano wines · Enjoy door-to-door transport from accommodation in the Fasano and Savelletri area
Primitivo Wine Tour — Manduria Wineries
Includes: Visit two Manduria wineries including the historic Cantine Pervini on Via Santo Stasi · Taste four to six wines from fresh Primitivo to the powerful DOC and sweet Dolce Naturale · Tour a working cellar and learn the traditional alberello bush-vine system of the Salento · Pair each pour with local Apulian cheeses and charcuterie · Choose a transport-inclusive option with return travel from Lecce or Brindisi
Olive Oil & Masseria Experience, Ostuni
Includes: Tour a nineteenth-century working olive grove and mill below the white hill town of Ostuni · Taste up to six extra-virgin olive oils led by the robust, peppery Coratina cultivar · Learn to judge bitterness, pungency, and fruitiness in quality oil from the estate's producer · Feast on the masseria's signature twenty-plate vegetable antipasto from the estate gardens · Witness the olive harvest and fresh pressing on October and November visits
Orecchiette & Burrata Making Class, Alberobello
Includes: Hand-shape orecchiette pasta using the traditional thumb-drag technique of Apulian home cooks · Watch fresh burrata being formed from stretched mozzarella curd and creamy stracciatella · Prepare traditional tomato and cima di rapa sauces to dress the pasta · Sit down to a three-course lunch of the dishes prepared, with local wine and olive oil · Cook a short walk from the UNESCO-listed Rione Monti trulli district of Alberobello
Tour formats
Different ways to experience Apulia's food scene.
Items tours
Cooking classes
Take a piece of Apulia home with you.
La Cucina delle Nonne, Alberobello
Masseria Il Frantoio Cooking Class, Ostuni
Cooking with Nonna Lina, Lecce
DIY self-guided food tour
Build your own food crawl through Apulia.
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Foodie tips
Get more out of every meal.
The Bari fish market (Mercato del Pesce) is at its most spectacular 5:00–7:00 AM — arrive before 7 AM for the full experience; sea urchins are cracked open and eaten on the spot
The best burrata comes from Andria — buy it at Caseificio Olanda (Via F. Cavallotti 56, Andria; +39 0883 542002) and eat it same-day at room temperature
Book food tours minimum 48 hours ahead in summer — most have a maximum of 8–12 participants and fill quickly
October is the single best month for food tourism: olive harvest begins, new wine is bottled, white truffles appear in markets, and focaccia is at its best when made with fresh new oil