The Culinary Heritage of Putignano

Putignano, a municipality in the metropolitan city of Bari in Puglia, is known for its historic Carnival. However, beyond the allegorical floats and masks, this village holds a rich culinary heritage filled with unique products tied to the agricultural tradition and biodiversity of the area. In this article, we explore some typical products of Putignano worth knowing: farinella, the Putignano artichoke, cima nera, and a cheese called Punto.

Farinella from Putignano is the most well-known gastronomic symbol of the city. It is a flour obtained from the toasting and subsequent grinding of chickpeas and barley. This ancient food, likely of peasant origin, was used for a long time as a staple during times of scarcity. Today, it is consumed as a snack, often seasoned with sugar, cocoa, or coffee. In the kitchen, it is also well-suited as a breading for meat and fish. Farinella is also the traditional mask of the Carnival of Putignano: a cheerful character dressed in bright colors, representing the spirit of the town.

The Putignano artichoke is another excellence of the territory. It stands out for its compact shape, fleshy leaves, and intense flavor. It is a seasonal product, available mainly between November and April. The artichokes from Putignano are often the stars of traditional Apulian dishes such as stuffed artichokes, soups, or omelets. Cultivation still follows traditional methods, with minimal irrigation and no forcing, ensuring authentic quality and flavor.

Cima nera from Putignano is a variety of vegetable belonging to the Brassicaceae family. It should not be confused with cima di rapa, although it resembles it. Cima nera has darker leaves, a slightly more bitter taste, and a tender texture. It is cultivated in limited quantities and is highly appreciated in local kitchens. It is mainly used to prepare soups, pasta with vegetables, or sautéed with garlic and oil. Cima nera is available in winter and represents a vegetable tied to the most genuine agricultural culture of Putignano.

The Punto cheese is less known outside the area but is very loved locally. It is a fresh spun pasta cheese made from cow's milk, often freshly milked. The production is artisanal and follows rules passed down through generations. The name "Punto" may derive from its round shape or the precise moment when the spinning is interrupted. It is consumed fresh, even just with bread and oil, but it is also excellent grilled on a hot plate or grated over first courses.

The typical products of Putignano are not just simple ingredients; they tell a story: that of a generous land, patient farmers, and passed-down recipes. Farinella, artichokes, cima nera, and Punto cheese represent a heritage to be valued and protected. Visiting Putignano also means savoring these unique flavors, perhaps buying directly from local producers or participating in the festivals organized throughout the year.

More and more travelers are choosing authentic destinations, away from mass tourism circuits. Putignano offers not only art and traditions but also a journey through the flavors of the most authentic Puglia. Whether you are an Italian or foreign tourist, the advice is to explore the historic center and then stop at a trattoria or a masseria: you might discover a dish based on farinella, taste a freshly picked artichoke, enjoy cima nera with fresh pasta, or bite into a slice of freshly made Punto cheese. Putignano is a destination to be experienced with all the senses. And taste, in this case, plays a fundamental role.