The typical dishes of Monopoli reflect the rich gastronomic tradition of Puglia, with a particular focus on fresh, local produce, especially seafood. Among the best known and most loved dishes are fried panzerotti, typical savoury stuffed snacks, perfect for enjoying as street food. Stuffed aubergines are a must in local home cooking, as is stewed octopus, a tasty and traditional seafood dish. Fish soup, prepared with fresh local fish, is another dish not to be missed for those visiting Monopoli.
Another iconic dish is tiella barese, a special oven-baked dish consisting of layers of rice, potatoes and raw mussels, flavoured with onion, cherry tomatoes and grated cheese, which is very popular and widely enjoyed throughout the area. Focaccia barese, soft and crispy, often topped with cherry tomatoes and olives, is a speciality that is definitely worth trying.
Typical desserts include zeppole di San Giuseppe and cartellate, traditional Apulian sweets that are deeply rooted in local festivals.
Dishes such as rice, potatoes and mussels, broad beans and chicory, and other fresh fish specialities make Monopoli's cuisine authentic and rich in flavour, perfect for those who want to immerse themselves in the food and wine traditions of Puglia.
These dishes are often served in local trattorias, fish restaurants with kitchens, and farmhouses, offering an authentic and genuine culinary experience.
Traditional recipe for Monopoli-style rice, potato and mussel tiella
The rice, potato and mussel tiella is a traditional Apulian dish that is also very popular in Monopoli, combining simple, authentic ingredients in a recipe rich in flavour and history. Here is the traditional Monopoli recipe:
Ingredients (serves 4):
1 kg of fresh mussels
250 g Carnaroli or Arborio rice
500 g of yellow potatoes
300 g ripe tomatoes
1 large onion
1 clove of garlic
1 bunch of fresh parsley
60 ml extra virgin olive oil (about 4 tablespoons)
Light fish stock or water as needed (about 500 ml, adjust according to the baking dish)
Salt and pepper to taste.
Preparation:
Clean the mussels by removing the byssus and washing them thoroughly. Open them on the hob with a little water, setting aside both the shellfish and the filtered liquid, which is rich in flavour.
Slice the potatoes and tomatoes into thin rounds. Chop the parsley, garlic and onion.
Grease the bottom of the pan (preferably earthenware, the “tiella”) with extra virgin olive oil. Create layers alternating onion, potatoes, tomatoes, a little raw rice and shelled mussels, adding salt, pepper and chopped herbs to each layer.
Continue in this manner until all the ingredients are used up, finishing with potatoes and tomatoes on top.
Pour the liquid from the mussels over the ingredients and add stock or hot water until the liquid just covers the ingredients. Drizzle a little oil on top.
Bake in the oven at 180 °C for about an hour, until the potatoes are soft and a golden crust forms on the surface.
Leave to rest for a few minutes before serving.
Tips: use fish stock for a more intense flavour, slice the vegetables finely for even cooking and serve the tiella hot accompanied by a local white wine such as Verdeca or Fiano.
This recipe is a perfect example of simple, flavourful cuisine rooted in the coastal traditions of Monopoli and Puglia.
Recipe for panzerotti
The traditional recipe for panzerotti from Bari involves two main steps: preparing the dough and preparing the filling.
Dough:
250 g plain flour
250 g of durum wheat semolina
270–300 ml of lukewarm water
10 g of salt
7 g dried brewer's yeast or 25 g fresh yeast
20-50 ml extra virgin olive oil
1 teaspoon of sugar (to activate the yeast)
Dough preparation:
Place the flour in a large bowl or in a mixer fitted with a dough hook.
Dissolve the yeast and sugar in warm water, add the salt and slowly pour everything onto the flour.
Knead until the dough is smooth, soft and elastic and comes away from the sides of the bowl.
Add the extra virgin olive oil and mix well.
Cover with a cloth and leave to rise for 1-2 hours until doubled in size.
Typical fillings:
Tomato and mozzarella filling: mozzarella, tomato pulp, pecorino cheese, salt, pepper.
White filling: mozzarella, egg yolks, Pecorino Romano cheese, parsley, salt and pepper.
Meat filling: browned minced veal, mozzarella, tomato pulp, chopped mortadella, pecorino cheese, egg, salt and pepper.
Preparation of panzerotti:
Divide the risen dough into balls and roll them out into thin discs.
Fill with the chosen filling and close into a half-moon shape, sealing the edges well with water.
Fry them in hot oil at 175°C, turning them frequently until they are evenly golden brown.
Drain them on kitchen paper and serve hot.
Panzerotti from Bari are an irresistible street food, loved for their crumbly dough and tasty filling, perfect for any occasion.
How to fry without absorbing too much oil
To fry without absorbing too much oil, it is essential to keep the oil at the right temperature, around 170-180 °C. If the oil is not hot enough, the food will not immediately form a crispy crust, which is needed to seal in the moisture and prevent excessive oil absorption. A very effective technique is thermal shock, i.e. frying at high temperatures for short periods of time, so that a crust is immediately formed to block the oil.
Other useful tips are:
Fry in small batches so that the oil temperature does not drop when you add the food.
Choose oils with a high smoke point, such as peanut, sunflower or corn oil, and avoid oils that burn easily.
Dry food thoroughly before frying to remove excess moisture.
Drain freshly fried food well on kitchen paper or a wire rack to remove any excess oil.
A natural trick is to place a clean potato in the oil while it is heating up, as it absorbs moisture and splatters.
By following these tips, you will obtain crispy, light and less greasy fried foods, enhancing the taste and quality of your dishes.