Follow the food, not the map
The best way to plan a Puglia trip isn't by monument, it's by plate - and by glass. Come to Bari and its coast for riso, patate e cozze, the classic Barese "tiella" of rice, potatoes and mussels baked together in one pan, a proper local dish most visitors never hear about. Head inland to the Valle d'Itria for bombette, little grilled pork parcels cooked over coals in the butcher-grills. And drink what the land makes: Puglia is one of Italy's great wine regions, built on big, sun-soaked reds - Primitivo (the ancestor of California's Zinfandel) and the darker, plummier Negroamaro, with crisp Verdeca whites and rosés from the Valle d'Itria. Tell us what you feel like eating and drinking and we can point you to the town - or the cantina - to drive to.