page_title: Apulian cuisine
section_title: Seafood
hierarchical_section_title: Apulian cuisine / Ingredients and dishes / Seafood
caption_attribution_description: Italiano: Scapece Gallipolina piatto tipico tradizionale.
context_page_description: Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera or 'cuisine of the poor', but this characterizes its simplicity rather than its quality. More so, the plain dishes allow the quality of their local and seasonal ingredients to take center stage.
context_section_description: Because it is a peninsula, Apulia has a long coastline and the sea is never far away. This has made seafood an important part of its cuisine. The large variety of seafood that is available includes sea bream, octopus, prawns, oysters, anchovies, mussels and clams. The region has been compared with Japan for its love of raw fish.
  One of the more popular dishes is tiella, a slow-cooked dish layered with rice, potatoes and mussels. This version originates from Bari, but there is plenty of local variation in the recipe, with different versions originating from Foggia, Taranto and the Salento. Some of these don't even include seafood. Scapece is a fish dish from Gallipoli, Apulia which is notable for its Middle Eastern origin and preservation method. Similar to escabeche, fish is fried and then preserved in red wine vinegar with breadcrumbs and saffron to greatly extend its shelf life. Some dishes use dried and salted cod (baccalà), one of the very few imported ingredients.
caption: Scapece from Gallipoli is fried fish preserved in red wine vinegar with breadcrumbs and saffron.
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