If we were to elect a plate as a symbol of the kitchen of Bari definitely would choose the orecchiette with turnip greens (homemade pasta made with water, flour and salt and topped with vegetables) that has now become a traditional dish of the region Apulia. It definitely adds to the fish soup and cavatelli with seafood as an emblem of the fishing tradition of this province. The masters of the tables are the bakery products such as the bread of Altamura, which due to its characteristics of high quality has earned the DOP; not to forget the friselle and the focacce, very famous is the focaccia of Bari (made with water, flour, yeast, salt and potatoes and topped with tomatoes). Another important element for the kitchen of Bari is definitely oil, of which the region and the province are major producers, that with the extra virgin olive oil Terre di Bari has reached very high quality so as to merit the DOP. For cheese is worth mentioning the Canestrato Pugliese DOP, hard cheese made from sheep’s milk. Do not forget the vegetables that the region is one of the leading manufacturers in Italy. In the field of wine there are different expressions of excellence, this province has three DOCG wines, theCastel del Monte in its three versions (Bombino Nero, Nero di Troia Reserve and Rosso Reserve). Added to this are some DOC wines as Locorotondo, Aleatico di Puglia and Martina Franca.