Discover the traditional pasta alla tranese

It's called "alla tranese" because it's a specialty from Trani. Trani is a coastal city in the BAT province, often called the Pearl of the Adriatic.

This dish is simple to make but very tasty. The key isn't just the ingredients. It's how the tomato is treated. Here, it's not a quick sauce. It cooks slowly, losing acidity and becoming sweeter and more concentrated. On top, tomatoes marinated with garlic and basil are added. They give the dish a fuller, recognizable flavor.

The result is between regular pasta with tomato and a meatless ragù. It's richer than a classic marinara but still tied to simple home cooking.

Usually, short or broken pasta is used, often broken ziti or similar shapes. There's no strict standard, but you need pasta that holds the sauce well and withstands baking.

It's worth trying because it's different from typical touristy tomato pastas. It has a less acidic, deeper taste. This dish really showcases Trani's cooking, using few ingredients with patience and care.

But you won't find this dish everywhere in Trani, even with many places around. It's easier to find in trattorias and more traditional spots. These places stick to a very home-style cooking.

For example, I had it with my wife in a central area, near the Cathedral, at Osteria Caccianferno. It's one of those places where the menu stays true to local tradition.

Prices are generally what you'd expect at a good trattoria. You eat well without spending too much, but it's not cheap either. I paid about 14 euros for the pasta alla tranese, the main dish. Meat dishes range from 10 to 20 euros, with some pricier options.

This kind of setting really highlights the pasta alla tranese. It's a simple, traditional environment where the dish isn't meant to wow tourists, but to be genuinely enjoyed.