Red peppers are preserved in many ways, but the Puglian range of relishes, made in quantity in the summer, becomes one of the joys of winter. My favourites, Pipone and Plic e Plac are definitely worth mastering.
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Late on a windy, chilly night in pre-season Francavilla al Mare, there’s not a lot of choice when it comes to dinner. Pizza a taglio it must be.
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Learn to Make a Puglian Classic - Polpette Di Pane (Bread fritters). Good bread, gone stale, and good, strong, mature grating cheese are exactly what it takes to create a fine golden puff of a fritter.
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…or Il Mistero delle Chianche (The Basalt Paving Stones Mystery).
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