It’s hard to believe a cuisine as rich as Puglia’s stems from such an impoverished past. The region’s flavor profile was not developed in four-star kitchens, but rather among the stucco walls of its peasant farmers homes. Here, pasta was made without eggs, bread was baked with harsh durum wheat and meat served only on special occasions.

Luckily, years of culinary progression have made it easy for us to enjoy an authentic Pugliese spread like the one featured in this issue of Cooling Your Jets. Native ingredients like fruity olive oil, sweet figs and milky burrata will render the sights and smells of Italy’s famed “heel and spur.” These dishes are to be presented simultaneously and served family style, instantly transporting you to a traditional Pugliese table.