Imagine walking through the narrow alleys of Bari Vecchia with your eyes closed. In the distance, the bells of the cathedral chime noon, a sea breeze gently brushes your hair, the sun warms your skin, and suddenly you catch the scent of Sunday ragù.
You continue your walk and find yourself next to a bakery, wrapped in the irresistible smell of freshly baked bread and focaccia — the Bari kind. Thick, thin, crispy—there's something for every taste.
You decide to step inside and enjoy a slice of that famous "wheel" of focaccia, paired with an ice-cold beer.
Slowly, you begin to feel like a local. You greet the ladies under the Arco Basso as they handcraft orecchiette, the traditional fresh pasta made with re-milled durum wheat semolina, right in the ancient streets of Bari Vecchia.
Nearby, a group of young people are having an aperitivo with local Apulian wine. You decide to taste some mozzarella, burrata, crunchy taralli, and traditional cured meats like the famous capocollo from Martina Franca, just outside Bari.
In Puglia, fried food is always close at hand, so it’s impossible to resist the iconic panzerotti — dough discs made with flour, yeast, and extra virgin olive oil, stuffed with mozzarella, peeled tomatoes, salt, pepper, and pecorino cheese — and the sgagliozze, crispy fried polenta slices.
And how could you leave without tasting the best gelato in town?
Now, "open your eyes" and come visit us!