Fava beans and chicory are a traditional dish in Apulian cuisine, and therefore also in the Pulsano tradition, where it is called "fave e fogghie" in the local dialect. This simple yet nourishing dish combines the sweet flavor of dried fava beans, boiled until they turn into a soft cream, with the bitterness of wild chicory, typically gathered from the fields and then sautéed in a pan with garlic and olive oil, embodying the flavors of the land and the culinary wisdom of the area. Served with a drizzle of local extra virgin olive oil and accompanied by homemade bread, fava beans and chicory exemplify how Apulian cuisine can transform simple ingredients into a meal rich in history and taste.
Bruschetta, or "fedda rossa" in the Pulsano dialect, with its toasted crunchy bread, rubbed with garlic on one side and drizzled with local extra virgin olive oil and ripe tomatoes, is an ode to Apulian culinary tradition as well as to Pulsano's. Another timeless classic is the "frisella," or "frisedda" in the local dialect. This hard and biscuity bread, once moistened with water, becomes the perfect base for olive oil, sliced tomatoes, oregano, and a pinch of sea salt.
It speaks of peasant history, of products from the land that reach the table through the work of skilled hands. The bread, kneaded with passion, leavened with patience, and finally baked to perfection, whether in its toasted and inviting form for bruschetta or in its more rustic version for frisella, is never just an accompaniment but always a protagonist. These products are not just food; they are an experience, an invitation to slow down and savor each moment. For the tourist seeking authenticity, Pulsano offers not just a taste but also a memory that will linger long beyond the journey back home.
Portulaca, called "prugghiazza" in Pulsano, is a very resilient weed with fleshy green, almost shiny leaves. A nuisance for farmers of the past because it prefers well-fertilized, irrigated, and sun-exposed soils, it is actually a plant rich in valuable nutrients such as betalains, flavonoids, essential minerals, and vitamins (A and C), but stands out for its high content of Omega 3, with 350 mg of alpha-linolenic acid per 100 g of leaves.
Of notable interest are its anti-diabetic, purifying, diuretic, and anti-infective therapeutic properties thanks to the high amount of vitamin C. It was even loaded onto ships in ancient times to prevent scurvy. Equally important is the abundance of omega 3, useful for preventing cardiovascular and inflammatory diseases.
In the traditional recipe, the leaves of "prugghiazza" are used, which are also edible raw as is common practice in Cyprus and some remote areas of Southern Italy. Garlic is sautéed in Pulsano EVOO until golden, then a few local cherry tomatoes are added, and after a couple of minutes, the Portulaca leaves washed with a splash of local Malvasia wine are added. Once cooked, the dressing is added to the "laina," freshly cooked and drained pasta. Laina is generally made from a dough of durum wheat semolina flour with water and salt, left to rest for at least fifteen minutes, then rolled out with a rolling pin to obtain coarse strips of pasta. The addition of "guarda in cielo" chili and local pecorino cheese or better, cacioricotta in large flakes, completes the magnificence of this dish.
