Apulia is situated in the south-eastern extremity of Italy, “the heel of Italy”. This Italian region is quickly becoming one of the most popular touristic destinations because of its charm, fantastic climate and delicious cooking.
It comprises 7469 sm and has a population of over four millions people. It is bordered by the Adriatic Sea to the east, by the Ionian Sea to the southeast and by the Gulf of Taranto to the south. Its capital city is Bari, which is located in the central and most populated area of Apulia.
For sea lovers
Apulia is characterised by kilometres and kilometers of sandy beaches. So, it is perfect for those who wish to spend their holidays at the beach. Among the most famous beaches, there are the Gargano’s beaches to the north; going south there is the stunning town of Polignano a Mare with its panoramic terraces and the southernmost part is Salento, where there are the wonderful sea towns of Gallipoli and Otranto.
For history and traditions lovers
Apulia doesn’t mean only seaside but also baroque towns, trulli, farms, olive groves and orchards, fortresses and caves; a territory which, with its strong character, still reflects an agricultural and relatively humble past. Apart from the wonderful “borghi” (small towns), Apulia has a rich archaeological heritage and boasts three UNESCO’s world heritage sites: Castel del Monte, Alberobello, an enchanting town characterised by its traditional dry stone dwellings built on a circular plan with conical roofs (called “trulli”) and the Sanctuary of San Michele Arcangelo. Another beautiful city is Lecce, commonly nicknamed “the Florence of the South” for its great baroque works made from the well-known “Lecce stone”.
For cooking lovers
Apulia is certainly a destination to not miss if you are looking for fresh, tasty, local food. Among the most characteristic dishes of traditional Apulian cooking, there are “orecchiette con le rape”,Apulian focaccia, “taralli” and many more. The wines from Apulian are known worldwide; to absolutely try: “Primitivo of Manduria”, “Negroamaro”, “Salice salentino”.
In addition, Apulia produces about 40% of the whole country’s olive oil and, for sure, the best way to try it is pouring it on local homemade bread or with tasty plates of pasta with various combinations of sauces, roasted meat and mozzarella.
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