The gastronomic traditions of San Giovanni Rotondo are perfectly in line with the long tradition of Gargano cuisine, characterized by a poor cuisine composed of ingredients that come mainly from the earth.
The cornerstones of San Giovanni Rotondo's gastronomy are local products, such as oil, wheat, vegetables, fruit and fish from the Adriatic, but also wheat is a very important element.
There are many dishes prepared with bread such as soups, where stale bread is used, Pancotto, an ancient dish from the Gargano tradition.
As for pasta, it is impossible not to mention the orecchiette, created by the expert hands of Apulian housewives. Another typical pasta is the Troccoli that takes its name from a wooden tool with circular blades with which it is produced. Troccoli are noodles of fresh pasta with rough grain, excellent with sauces and tomato sauce. Bright yellow in color due to the use of eggs, they are prepared with durum wheat semolina from the Foggiano mills. They can be recognized by the length of 30-40 centimeters and the cylindrical shape of 3-4 millimeters thick and should be kept in the fridge for a period of 2-3 days.
Even the cheeses occupy a place of excellence in the gastronomic tradition of San Giovanni Rotondo.Among the best examples we find pecorino, Canestrato, a hard cheese made from sheep's milk, treated only with lamb rennet and dried with lemon peel, orange and nettle leaves and Caciocavallo Podolico, a cheese derived from the milk of the Podolic cows, so called because they derive from Podolia, a region that is found in Ukraine.
Among the wines of the territory in the first place is the Red wine, known as "U'filippon".
It is a ruby red wine tending to brick red after aging, produced by local farmers with methods that guarantee high quality. Brilliant appearance, vinous odor with pleasant, intense fragrance not without finesse, the wine has a dry, fresh, temperate, full and harmonious taste. It goes very well with regional meat dishes such as lamb or roast kid, grilled meats, rabbit or peasant ragù. It has a minimum alcohol content of 11.5 ° and is ideal for tastings with homemade bread and caciocavallo podolico or pecorino.
NOTE: distances are set as the crow flies.