Before I came to Puglia, I thought I had a pretty good idea of what Italian food was all about — pasta, pizza, a drizzle of olive oil, maybe a glass of wine. But my recent Puglia food tour showed me that there’s a whole other side to Italian food, especially in the south. It’s not about flashy restaurants or over-complicated dishes. It’s about proper ingredients, old-school methods and food that tells a story.
Puglia is full of the kind of places where people really care about what they’re making. Whether it’s cheese, bread, olive oil or wine, everything has a process, a reason and usually someone behind it who’s been doing it the same way for years. And when you actually get to see that — and taste it fresh — it hits differently.
I spent a few days travelling across the region on a food and wine tour, and honestly, it was the best way to get a feel for the place. We visited bakeries, farms, vineyards and kitchens, and got stuck in with everything from making pasta to shaping mozzarella.
If you’re after a proper food adventure, Puglia — the heel of Italy’s boot — is a dream come true. Forget touristy spots with crowds and generic pasta; this region is about honest, simple ingredients, traditions that go back centuries, and flavours that just stay with you. I spent a few days exploring Puglia through its food and wine, and trust me, it’s one of the best ways to get under the skin of this beautiful region.
Disclaimer: This trip was part of a hosted group tour. But I’m only sharing the bits I genuinely loved and think you’d enjoy too. All opinions (and greedy moments) are completely my own.
Bread in Altamura
The first stop was Altamura — a town famous for its bread. We visited Santa Caterina Bakery, which has been running since 1391.
Tucked down a quiet street in the heart of the old town, this historic forno has been feeding generations with its famous bread. The wood-fired oven is still in use today. The loaves smell incredible with a thick crust and soft centre.
If you’re in Altamura, make sure you drop by. Even if you’ve tried ‘Altamura-style’ bread elsewhere, tasting it fresh from Santa Caterina is a whole different experience. There’s a real pride here, and it’s easy to see why this bread has its own protected status (DOP) in Italy.
Cooking Class in Rutigliano
Next up on our Puglia food tour, we headed to a masseria in the countryside near Rutigliano. It’s a gorgeous old farmhouse surrounded by vineyards, olive groves and rolling hills — exactly the kind of spot that makes you want to slow down and take it all in.
Our visit began with a peaceful stroll through the vineyard, learning about the grapes and how the land shapes their flavour. We also had a walk through the olive groves.
Then it was time to get hands-on. We made cavatelli pasta from scratch, shaping the dough with our fingers. It’s trickier than it looks — I’m far from a pro — but it was fun to try, and everyone had a good giggle. We also made focaccia, learning how much love and care goes into each step.
The masseria runs cooking classes regularly, so if you want to get stuck in, you can stay there and book an experience that suits you. Honestly, I’m already tempted to go back just for that.
Olive Oil Tasting
You can’t talk about Puglia without olive oil. We tried an olive oil tasting that was a real eye-opener. It’s not just about pouring some on your bread. There’s a whole process — swirl the oil gently in the glass to release the aromas, then sniff it like you would a wine. Next, take a small sip, let it sit in your mouth and then suck it through your teeth three times before swallowing.
This process lets the oil spread across your whole palate, revealing its bitterness, spiciness and other flavours you might miss otherwise. It’s proper tasting — and yes, it sounds fancy, but it really does help you appreciate just how much goes into making this liquid gold.
Olive Oil Production in Corato
We also visited Galantino, an olive oil mill in Corato. This place was fascinating — a working factory where you can understand the whole process from olives being pressed, to the oil being bottled and packaged. The factory tour gave me a new respect for how much effort goes into every drop.
We tasted several flavours — my favourites were the garlic and the chilli oils, both of which had just the right kick. I picked up a couple of bottles to bring home and share as gifts, and of course to keep in my kitchen. It’s not the kind of thing you want to buy in a supermarket once you’ve had the real deal.
Cheese Making in Andria
Cheese is another Puglia speciality, and at a dairy in Andria, I got to see exactly how it’s made. They’ve kept all the old equipment, so you can see how cheesemaking has changed over the years. And then, it’s all about fresh mozzarella and burrata. The cheesemaker mixed and shaped it right in front of us, and I even had a go myself.
I’m no expert, but not bad for a first try! The cheesemaker even offered me a job but I’m not a fan of the 2am wake-up call! After the tour, we sat down for lunch in the dining area. I’ve never eaten so much cheese in one sitting but it was so moreish I couldn’t stop.
We had the pleasure of trying a dessert I’d never tried before: sweet burrata served with chocolate bread and coffee poured on top. The warm coffee gently melts the creamy burrata, blending its rich texture with the bitterness of the coffee and the sweetness of the bread. It’s an unexpected combination that works beautifully — a deliciously smooth and balanced way to finish a meal.
Wine at San Severo
At San Severo, we visited two very different wineries, and both were pretty fascinating. First, we toured D’Alfonso del Sordo’s vineyards and learned about how they make their wine. They don’t give every bottle a fancy label — sometimes they just bottle the wine to fill orders for local restaurants and regulars. It’s all very hands-on and authentic, no flash or fuss.
The D’Alfonso del Sordo family has been growing grapes and producing wine since the 1800s. It started with passionate family farmers planting vines on their estates in the San Severo countryside. Their main estate, called “Coppanetta,” sits at the foot of the Gargano hills and covers 30 hectares, with 25 of those planted with vineyards. That’s where most of their wine production happens.
Our Puglia food tour continued with a visit to D’Araprì, a sparkling wine producer that uses the traditional method — fermenting the wine right inside the bottle, giving it that classic bubbly taste. The highlight was exploring their underground cellars — long tunnels lined with rows and rows of bottles resting in cool, dark conditions. It’s impressive how many bottles they have aging down there, just waiting to be ready.
They also have a large cellar space that’s used for concerts and recording podcasts. Impressive!
Moscato in Trani
Finally, we wrapped up our Puglia food tour in Trani at a local winery called Compravini – Bottega di Lernia. The vibe felt super relaxed and welcoming — just what you need after a few busy days of tasting and exploring. We sipped their Moscato dessert wine, and it hit the spot: sweet but not too much, perfectly balanced for slow, easy drinking.
It felt like the perfect way to end the trip, sitting back and soaking in all the amazing flavours, stories and memories we’d gathered along the way. A real reminder of why Puglia’s food scene is so special.
A Few Tips If You Want to Try This Yourself
If you’re planning a Puglia food tour:
Try to visit small, family-run places for the most authentic experiences.
Book tours in advance where you can, especially for cheese and wine tastings.
Stay in a masseria for at least one night to soak up the countryside vibes.
Don’t rush meals or tastings — the food here is all about slowing down and savouring every bite.
Bring an empty suitcase for all the goodies you’ll want to bring home.
Puglia is a foodie’s paradise, but more importantly, it’s a place where food connects you to the land and the people. If you love good food and stories behind it, this is a trip you won’t forget.
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