Gastronomy of Gravina

The agri-food of Gravina offers dishes that represent the uniqueness and authenticity of the culinary genre. Historical notes indicate Gravina as a city of wheat and wine (Grana Dat et Vina: offers wheat and wine) as written in the coat of arms of the city. The flora of Alta Murgia offers a wide range of native wild vegetables that characterize the cuisine of Gravina in its entirety.
Very famous is the cardoncello mushroom, typical of Murgia, which is used with pasta or as a side dish with meat or cooked in the oven or au gratin. Among the famous dairy products are the Pallone di Gravina and the Fallone di Gravina. From the vine is produced the local wine known as Verdeca. Other local culinary specialties are the Sasanello di Gravina, u' raccl and for meat lovers the Sausage Tip Knife. Calariello and Marro e rotolo are dishes of peasant origin prepared with lamb and vegetables.

Immersed in the historic center of Gravina in Puglia the "trattoria di Zia Rosa between history and culture, you can taste and taste the typical scents of a distant past, revisited in a modern key by our chefs. Explosion of taste and tradition in a modern, cozy and elegant, to spend an evening or anniversary in total serenity. Our fresh and genuine products are controlled by the expert and wise hands of the owners who ask for the best, to offer it to customers. You will always be welcome and guests eager to embark on a gastronomic journey to discover new flavors. Here you can enjoy local dishes based on vegetables ,chicory or chard, or legumes (cicerchie) or with his majesty the Cardoncello Mushroom.

Andria’s gastronomy presents various products linked to the rural tradition.
From the local farms comes the milk to prepare the mozzarella or the typical Burrata while in the vineyards near Castel del Monte is produced the local wine.
In the hills surrounding the village you can find the Fungo Cardoncello and the olive groves of the Andria countryside comes extra virgin olive oil. In the confectionery tradition of the city Federiciana are known ice cream three nocelle,the Zeppole , the Cartellateand the Pastrotto. Among the vegetable soups is very well known the pure fava beans and chicory, a typical dish of the rural tradition.

"Confetti Alberto Mucci dal 1954" boasts many years of experience and passion in the preparation of delicious confectionery and artisan chocolate products.
Thanks to its highly qualified staff, the consolidated tradition , the careful choice in the quality of the ingredients and the accurate service down to the smallest details , offers its customers extraordinary products such as: aromelli , white chocolate , pralines, hazelnuts, doves and Easter chocolate eggs, almond confetti, chocolate dragees, Avola confetti, hazelnut nougat, artisan panettone, nougat and nougat. "

The Hostaria Cavallotti was born in 1996, precursors of the typical cuisine revisited in an essential key, the genuineness and the search for typical but above all local products have contributed to the success and to a different vision of the typical Apulian cuisine.Here you can taste various dishes of the Andrians tradition.

After a long day we returned to our hotel to rest.