The Paradise of Food Porn

Bari, the capital of Puglia, is a city that conquers through the stomach. Overlooking the Adriatic Sea, this pearl of southern Italy holds a culinary tradition that is pure food porn: photogenic, authentic, and irresistibly delicious.

The cuisine of Bari is born from simple ingredients transformed into masterpieces of flavor. Extra virgin olive oil is the foundation of everything, followed by fresh vegetables, freshly caught fish, and high-quality grains.

Walking through the streets of the historic center, Bari Vecchia, it is impossible to resist the temptations encountered at every corner. The ladies preparing fresh orecchiette at tables outside their homes are an iconic image, captured in thousands of photos by tourists.

But if there is one food that perfectly represents the soul of Bari's street food, it is the frisa. An undisputed star of summer tables, the frisa is a small gastronomic treasure to discover.

The frisa is a disk of durum wheat or barley bread, cut in half horizontally and baked in the oven. Its origin is ancient, born from the need to preserve bread longer, especially during sea voyages.

What makes this seemingly simple food special is the ritual that accompanies it. Before being enjoyed, the frisa must be "sponzata," meaning briefly immersed in cold water to soften it just enough.

The people of Bari are masters in seasoning frise, following unwritten rules passed down through generations: the classic base includes fresh cherry tomatoes diced, a generous drizzle of local extra virgin olive oil, salt, and oregano. This minimalist version highlights the quality of the ingredients and is the most traditional.

For a richer version, black olives, capers, and thinly sliced red onions from Acquaviva are added. The hungriest enhance their frise with pieces of tuna in oil or salted anchovies, adding a savory touch that perfectly complements the sweetness of the tomato.

A modern variant includes torn burrata placed on top of the already seasoned frisa, creating an unforgettable contrast of textures.

Frise can be found everywhere in Bari, but the context makes the difference: at sunset, locals gather on the seafront with a bag of already seasoned frise, enjoying them while watching the sea. It’s a perfect social ritual for the end of a summer day.

In the historic bakeries of the city, such as Panificio Fiore in the Madonnella district, frise are still bought warm, ready to be taken home and seasoned. In the kiosks of the old town, frise are served as a quick snack, already softened and seasoned on the spot according to the customer's taste.

During boat trips in the sea of Bari, frise are the ideal lunch: light, refreshing, and perfect to eat with your hands.

But Bari is not just about frise. The fried panzerotto, filled with tomato and mozzarella, is another must-try of local street food. The sight of the dough puffing up in hot oil is pure food porn.

Orecchiette with turnip tops represent the essence of home-cooked Barese cuisine. This simple yet intensely flavored dish is emblematic of the Puglian ability to transform humble ingredients into culinary masterpieces.

And what about rice, potatoes, and mussels? A unique baked dish that unites land and sea in a hug of flavors that tells the soul of this fishing city.

In Bari, food is not just nourishment, but narration, ritual, and sharing. A gastronomic tradition that captivates the eyes and palate, making every meal an unforgettable experience, worthy of the best food porn shots you can imagine.