‘I don’t eat mozzarella outside Puglia,” says our friend Savio. “It’s not the same.” Savio is a very opinionated foodie, so I take his words with a pinch of good Puglian sea salt (see below). He was adamant about the superiority of the stretched-curd cheese from his home turf.
Puglia is also the birthplace of ingredient du jour burrata, which originated in Andria, a few miles from Savio’s home town of Barletta. Andria forms one part of the triangular Barletta-Andria-Trani (BAT) province, but despite the cheese connection and Barletta having miles of palm-backed, sandy beaches, it is often passed over for better-known parts of Puglia. So I asked Savio’s company, Unexpected Italy, an app that calls itself the antidote to overtourism, to organise a trip to the area.
