Biccari boasts over to many areas of excellence in the field of historical and cultural but also a series of exciting products typical gastronomical, first among all the the pizzas at furne apierte', a species of bread crushed that we knew in ancient times in the expectation of the baking of bread. The dough was originally the same of bread: flour, water, potatoes, yeast and salt. Over the years, the dough was enriched with simple ingredients to make the crushed even moreù tasty. After the second world war, in fact, added oil (strictly produced by olive groves biccaresi) oregano and, to taste, the chili pepper.
L'extra virgin olive oil of Biccari è linked to olive groves present in the territory of the village. Of fundamental importance are the characteristics of the olive trees and the soil that Constitution confer particular organoleptic characteristics to the oil. One of Biccari arises from processing olives olives turning color collected from the thick foliage of the varietyà cultivars Ogliarola. It is narrated that the Ogliarola biccarese has established itself in the territory many centuries ago with the arrival of civilizationà Greek. The typical features is dued to the vocation pedo-climatic that has allowed us to enhance the intrinsic characteristics of the cultivar making it definitively indigenous. To the palate biccarese oil is very pleasing because sweet with an aftertaste slightly spicy that exalts the flavor.
U'Mascijuottele is a cheese obtained from the processing of goat milk. Cheese without maturation of fresh flavor, slightly salty, without crust. The smell of Cacioricotta is delicate, with hints of grass and a sweet taste. Può be eaten fresh or, after a fortnight, such as cheese for grating. Prepares usually in the months from June to September, since its production è linked to the period of increased production of goat milk.
The Garganic goat is an ancient race originally of the Gargano promontory. Thanks to the phenomenon of transhumance, with which the shepherds in the summer months they moved toward the montio fresh of the sub-Apennines Dauno, this species è become habitual also in the territory of Biccari. Has the twofold attitude, dairy and meat. Bred in the wild, è immediately recognizable to the view: long hair, smooth and black, head characterized by the tuft and the long beard under the chin, horns a little flattened laterally, twisted and with the divergent tips to describe an arc. The milk of Garganic goat è traditionally used for the production of fresh cheese or cheese grater and for the cacioricotta, born to use all the milk proteins including those of ricotta cheese. Was the cheese which is historically linked to the territories mostù impervious; where the goat was called, not by chance, cow of the poor.
The black pig sausage of Biccari is produced by filling a natural casing of black pig breed apulo-calabrese, with a mixture of lean and fat cut at the tip of the knife and season with salt and chili. it can be consumed fresh (after cooking) or dry (seasoned). Its production is tied to ancient local traditions and preservation systems that allowed to prolong the consumption of meat to periods of time away from the place of slaughter. The climate is particularly rigid winter allowed the drying of the product. There was the house where the inevitable hooks in iron placed on the ceiling does not appendessero salami made in house. The weather is cold and dry, joined to the salting of the product made only these sausages.
In the heart of Daunia, a linguistic island, a living and rich culture, defended by a forest where gush sources of curative mineral waters. And the scent of the ham of Faeto that strengthens the body and the spirit.
The historic villages of Lombardy perfectly preserve the food and wine traditions of the area, thanks to the expert hands of the housewives who have been able to pass on the secrets of the oldest cuisine in this region.