Food guide
What to eat in Bari
From the warm morning focaccia to the octopus sandwich, from the street food of the old town to the convent sweets: here are the Bari flavours not to miss, dish by dish.
Street food & savoury dishes
Focaccia barese
The queen of Bari's street food and, for many, the best focaccia in town: tall, soft and perfectly oily, with cherry tomatoes, olives and oregano. Served warm in every bakery in the centre, best eaten on the go.
Panzerotto pugliese
A golden half-moon of fried dough filled with tomato and mozzarella, crisp outside and stringy within. Puglia's street food par excellence, to be bitten strictly hot.
Spaghetti all'assassina
Crispy, spicy spaghetti cooked straight in the pan with tomato until lightly charred. A "killer" dish born in Bari, intense and unmistakable.
Orecchiette alle cime di rapa
Bari's signature first course: handmade orecchiette with turnip greens, garlic, anchovy and a drizzle of oil. Simple, humble and perfect.
Sgagliozze
Fried polenta diamonds, crisp outside and soft within, sold hot on the corners of Bari's old town. The humble snack that tells the city's story.
Crudo di mare
Sea urchins, oysters, red prawns, mussels and more: Bari's sea eaten raw, as the harbour tradition demands. An experience for true locals.
Riso, patate e cozze (tiella)
Bari's famous "tiella": layers of rice, potatoes and mussels baked in a terracotta dish. The Sunday dish, scented with home and sea.
Panino con il polpo
Crusty bread, roasted octopus, stracciatella and turnip greens: the gourmet sandwich that conquered the coast, from Polignano to Bari. Seafood street food not to miss.
Typical sweets
Tetta delle monache
A soft dome of sponge cake and custard cream, dusted with icing sugar. Born in the convents, today a symbol sweet of the Bari coast.
Sporcamuss
Warm squares of puff pastry filled with custard and smothered in icing sugar: they "dirty your face", hence the name. Best eaten fresh.
Want to try cooking them?
Some of these dishes you can cook during your stay: find the recipes explained step by step.
Go to the Bari recipes