For 4 servings:

300 grs dried broad beans, 4 tablespoons olive oil, 50 grs bacon minced with a small onion and 1 garlic clove, 50 grs parsley, 5 sage leaves, 5 peppermint leaves, 150 grs diced pork meat, 150 grs skinned and crumbled sausage, 1 litre hot broth, 1 sliced fennel, home-made bread.

Soak the broad beans for at least 12 hours; in a pan fry in the oil the minced bacon with the spices, then the sausage and the pork meat. Pour the broth, add the peeled broad beans and the fennel, cook on a mild fire. Before serving add salt and pepper; pour the soup in plates layered with bread slices.

The recommended wines are local reds like the Cacc’e mitte di Lucera or a Matino rosato or the Squinzano rosso

Manzo all’agro (Sour beef)

For 4 servings:

800 grs beef meat, 100 ml dry white wine, minced parsley, 6 tablespoons olive oil, 4 deboned anchovies, lemon juice, salt and pepper.

In a tureen put the meat with the wine, sprinkle with salt, pepper and parsley and keep marinating, turning few times. Drain, brown in oil, pour the sousing juice and cook on a mild fire covered, adding few spoons of hot water. When cooked, slice the meat and put the slices on a warm tray. Crush the anchovies with lemon juice in the cooking sauce. Thicken the sauce on a brisk fire and pour on the meat.

The stronger wines are suggested like the Copertino rosso or a Castel del Monte or the Primitivo di Manduria.

Frittelle di Ricotta (Buttermilk curd pancakes)

For 4 servings:

350 grs buttermilk curd, 200 grs amaretti (=macaroons), 100 grs sugar, 100 grs flour, 3 eggs, 1 tablespoon cinnamon powder, 100 grs butter, bread-crumbs.

In a tureen amalgamate the sieved buttermilk curd, the crushed macaroons, 2 spoons of flour, sugar, eggs and cinnamon. Make small balls, flour, dip in egg and then in the bread-crumbs. Melt the butter in a pan, put the pancakes, golden fry on both sides and drain.

The sweetish taste will be better matched by a strong sweet wine like a Moscato di Trani or the Aleatico di Puglia.