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Vieste Foggia is located in Puglia in the southeast of Italy. The old medieval town stands on the eastern coastline of the Gargano; a peninsula protruding towards Dalmatia, surrounded by the Adriatic Sea and separated from the Apennines by the Tavoliere plateau with a unique landscape of naturalistic beauty. It is a melting pot of foreign populations with influences of Greek, Arab, Norman and Pisan reflected in its architecture making it distinctly different from other Italian villages. There are the sea caves and grottos and long white sand beaches. Ride bikes along the hilly coastline visiting many small villages or the National Park. The region is famous for olives and olive oil light in color and flavor perfect for the typical seafood cuisine.
The old village is not reachable by car. Stone steps bring you back in time to a village with glorious views of the Adria. It is situated atop a cliff capped with white stucco flat roofed houses. Doorways framed with pepperoncini (red hot peppers), pomodori (cherry tomatoes), pepperoni (peppers) and aglio (garlic) line the old cobblestone streets. I remember once when I took my brother there for his first visit, as we were meandering through the village in the late afternoon saying all this needs to complete this picture is a mother calling out “Angeloooooo!”. To our absolute amazement that is exactly what happened as the words left out mouths.
Colorful and friendly proprietors welcome you into the small Enoteca and restaurants offering beautiful fresh grilled fish, troccoli chitarra, pastas with ripe tomatoes grown locally and zuppa di peche (fish soup).
Puglia is one of the largest wine-growing regions in Italy and you will be pleasantly surprised at the quality of the wines. Deep in color and aroma, they compliment the flavors of the products grown in the region. Many can be bought in wine shops in the US and Europe. The following wines are some of the more popular available:
Aleatico di Puglia, Alezio, Brindisi, Cacc’è Mmitte di Lucera, Castel del Monte,Copertino, Galatina, Gioia del Colle, Gravina, Leverano, Lizzano, Locorotondo, Martina o Martina Franca, Matino, Moscato di Trani. Nardò, Ortanova, Ostuni, Primitivo di Manduria, Rosso di Barletta, Rosso di Canosa, Rosso di Cerignola, Salice Salentino, San Severo, Squinzano.
In the early nineteen hundreds many Italians emigrated from this region of Italy to America. They brought with them rich traditions, culture and wonderful recipes. Living in Europe for many years, I have traveled to Vieste often and took a cooking course to learn the local dishes of my heritage. My grandparents immigrated to the US between 1894-1912. The name was originally “Tura”, but as happened to many immigrants their name was misspelled at Ellis Island and the name became “Turo”. Also like many immigrants, they worked at what they knew and opened “Turo’s Market”, (originally a fish market) in Worcester Massachusetts. Later the family went into the restaurant business.
Orecciette con cimi di rape is a specialty in Apulia. As you sit down to eat your homemade oreccietti con cimi di rapa (shown below), given to me by a chef at the “Palace Hotel Pizzomunno”, you will feel as if you are experiencing a meal in a little restaurant situated on a cobble stone street overlooking the Adria in Vieste (Foggia) Italy.
4 cups flour (all purpose, or half all purpose and half semolina flour)
4 medium eggs
2 tablespoons extra virgin olive oil
Pinch of salt
Water (tepid) as required
Place the flour mixture on a pastry board and make a well in the middle. Add the eggs, olive oil, salt and a small amount of water (you can always add more water if the dough is too dry). Begin to stir the flour from the outside part of the well into the wet ingredients. Continue this process until the dough holds together in a ball. The dough should seem as if it is too dry continue kneading for at least 10-15 minutes, and allow it to stand covered with a clean kitchen towel at room temperature for at least 15 minutes.
Roll out a cylinder about 1/2” wide and 10” long. Cut into 1/2” pieces. Taking one piece at a time, turn the piece of dough with the cut side up. Press your thumb down on the dough and pull it slightly toward you. Turn the piece of dough inside out to form a little cap. The edges will be a little thicker so that is looks like a rim.
1 lb. Cime di rape (mustard greens)
4 small tomatoes
6 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/4 cup grated Pecorino cheese
1 pepperoicnno (small dried hot pepper)
Salt to taste
Put the olive oil, chopped garlic, pepperoicnno and anchovies into a pan and cook for a few minutes. The anchovies will begin to break up and dissolve. Do not burn the garlic or the sauce will taste bitter. Add in the tomatoes that have been cut into cubes and deseeded.
Remove the leaves and flowerets from the mustard greens. The stems are fibrous and discarded. Cut the leaves roughly.
In a large pan of boiling salted water, put in the orecchiette and the rabe. Cook until the rabe and pasta are done. If the orrecchiette is fresh this will only take 3-5 minutes; if boxed follow the cooking direction on the box and put the rabe in for the last 5-6 minutes. Place the orecchiette and rabe into the sauce and grate the pecorino on the top.