page_title: Apulian cuisine
section_title: Vegetables
hierarchical_section_title: Apulian cuisine / Ingredients and dishes / Vegetables
caption_attribution_description: English: Lampascioni sott'olio, typical gastronomic product of the Italian region Apulia - Bulbs of Muscari comosum
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: The broad bean and the cime di rape are the typical vegetables of Apulia. The broad bean has been the staple food in the region for thousands of years. In its dried and split form it is the main ingredient of the famous dish fave e cicoria. Other frequently used vegetables include fennel, zucchini, artichoke, bell pepper, cauliflower, eggplant, wild leaf chicory, the cardoncello mushroom and broccoli. The carciofo Brindisino and lenticchia di Altamura are respectively artichokes and lentils which have attained the PGI status from the EU.
  Many vegetables are preserved with the sott'olio method, meaning 'under the oil'. First vegetables are boiled in white wine vinegar. After they are combined with spices and herbs they are placed in jars. The vegetables are then covered by filling the jar with olive oil, so that they are not in contact with air. This allows the vegetables to be preserved for up to year and also enhances their flavor.
  Apulian cooking also uses some less widely known vegetables. The tassel hyacinth grows widespread in the wild and is used for its bulb. Known as lampascioni in Apulia, these are usually boiled in water and seasoned with olive oil, vinegar, salt and black pepper. They can also be grilled or deep-fried.
  The black chickpea (ceci neri) was consumed more often before the 1950s, but production dropped as it was replaced by more profitable crops and legumes with shorter cooking times. Today production is centered in the Murgia plateau. Because they have a stronger taste than the white variety, they are often just boiled in water and served with oil, possibly combined with a small type of pasta.
  The grass pea (cicerchia) used to be popular in cookbooks of the 1600s, but has since fallen out of favor because the plant provides a limited yield. In recent times the crop has been rediscovered and is cultivated in the Alta Murgia and the Salento. It is used in soups and stews.
caption: Lampascioni preserved sott'olio in olive oil.
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