In the previous post, we pay tribute to Emilia Romagna region in Italy.
With this new post we leave the stage to Puglia, a wonderful region well known, among other things, for its sea, the trulli (in Alberobello) and the orecchiette pasta.
Less known is the 'grano arso' (burnt grain), a flour that used to be produced with the bits of grain left after the harvest and the burning of the fields.
It is used - mixed with regular flour - to make taralli, orecchiette and focaccia.
It releases a unique taste, very intense but not smokey.
