**Orecchiette with Cime di Rapa** Orecchiette is the symbol dish of Bari and all of Puglia. This fresh pasta, named after its "little ear" shape, is traditionally served with cime di rapa, a bitter vegetable that perfectly balances the flavor of the dish.

Ingredients for 4 people:

Preparation:

1. Wash and trim the cime di rapa (remove tough stems and leaves).
2. Bring a pot of salted water to a boil.
   Cook the cime di rapa for 4-5 minutes.
3. Drain the cime di rapa and set aside a bit of the cooking water.
4. Cook the orecchiette in the cime di rapa water for 8-10 minutes.
5. Drain the pasta, keeping a ladle of the cooking water.
6. In a pan, heat 3-4 tablespoons of oil and sauté the garlic (crushed) until golden brown.
7. Add the anchovies and let them dissolve.
8. Add the cime di rapa and cook for 2-3 minutes over low heat.
   If desired, add the chili pepper.
9. Complete the dish:
   Mix the orecchiette with the sauce, stir well, and toss for 2-3 minutes.
   
   
   

Spaghetti with tomato sauce is a classic dish of Bari and Italian cuisine, appreciated for its simplicity but also for the authentic flavor it brings. The combination of fresh tomatoes, extra virgin olive oil, and basil makes this dish irresistible, perfect for every season.

Ingredients for 4 people:

Spaghetti: 320 g
Canned peeled tomatoes: 400 g (or 500 g of fresh tomatoes)
Garlic: 1 clove
Extra virgin olive oil: 4 tablespoons
Fresh basil: to taste (about 6-8 leaves)
Salt: to taste
Pepper: to taste (optional)
Parmigiano Reggiano

Preparation:

1. Heat the oil in a pan and sauté the whole garlic (or chopped for a more intense flavor).
2. Add the crushed canned peeled tomatoes (or blanched, peeled, and chopped fresh tomatoes).
3. Cook over medium heat for 15-20 minutes, stirring, until a thick sauce forms.
4. Adjust with salt and pepper.
5. Cook the spaghetti in plenty of salted water according to the time indicated on the package.
6. Drain the spaghetti al dente and toss them in the tomato sauce for 1-2 minutes.
7. Add the fresh basil leaves.
   
   
   

In Puglian tradition, parmigiana is often prepared with a local twist, such as the use of mozzarella from Puglia or caciocavallo, enhancing the freshness of the region's typical ingredients.

In conclusion, while not exclusively from Puglia, it is highly loved and adapted in Puglian cuisine!

Ingredients:

Eggplants: 800 g (about 2-3 medium)
Tomato passata: 600 g
Mozzarella: 300 g
Parmigiano Reggiano: 100 g (grated)
Extra virgin olive oil: to taste
Fresh basil: to taste
Garlic: 1 clove
Oil for frying: to taste (if necessary)
Salt: to taste
Flour: to taste (optional, for frying the eggplants)

Procedure: