The baked goods are a pillar of the kitchen of Foggia; the province is a major producer of wheat. In the tradition of the province can not miss the acquasale, simple dish that is cooked by dipping the toasted bread in water and then season with salt, extra virgin olive oil and chopped tomatoes. Can not miss taralli, scaldatelli, pizza and focaccia topped with tomatoes, onions and vegetables produced locally. Among the pasta dishes are always highlight the orecchiette and the cavatelli and other pasta made from durum wheat semolina accompanied by condiments both fish or meat and vegetables. Very important the presence of the fish, mussels, oysters and shellfish that allows the creation of imaginative main courses. Among the cheeses that boast the DOP are Canestrato di Puglia (sheep’s milk) and silane cheese (cow’s milk). Everywhere on the table is the olive oil. With the DOP highlights the extra virgin olive Dauno DOP while also having the beautiful Oliva Daunia DOP. Can not miss a good wine that the province offers. A good number of wines bearing the DOP: the Aleatico di Puglia, the San Severo, the Orta Nova, the Tavoliere and the Cacc’e mmitte of Lucera.