The heel of the Italian boot, Puglia is Italy’s flattest region. The sweeping plains of Puglia are utilized extensively for agriculture. Olives, vegetables, legumes and wheat reign supreme and this is reflected in a diet rich in all four. Pastas like orecchiette with slow cooked vegetable sauces drizzled in regional oil is a staple. As are braised vegetables with garlicy fava bean puree. Sheep are the most common farm animal, with the animal’s milk being used to make a variety of cheeses. 500 miles of coastline in the region means seafood is also common, usually presented in rich stews, soups and sauces. Sweets are usually almond based, laced with fragrant local honey and candied fruit.