Theme Week Apulia – Bari
Saturday, 28 December 2019 - 12:00 pm (CET/MEZ) Berlin | Author/Destination: European Union / Europäische UnionCategory/Kategorie: General Reading Time: 5 minutes Bari is the capital city of the Metropolitan City of Bari and of the Apulia region, on the Adriatic Sea, in southern Italy. It is the second most important economic centre of mainland Southern Italy after Naples (the third after Palermo if insular Italy is included), a port and university city, as well as the city of Saint Nicholas. The city itself has a population of 320,257 inhabitants, over 116 square kilometres (45 sq mi), while the urban area has 750,000 inhabitants. The metropolitan area has 1.3 million inhabitants.
Bari is made up of four different urban sections. To the north is the closely built old town on the peninsula between two modern harbours, with the Basilica of Saint Nicholas, the Cathedral of San Sabino (1035–1171) and the Hohenstaufen Castle built for Frederick II, which is now also a major nightlife district. To the south is the Murat quarter (erected by Joachim Murat), the modern heart of the city, which is laid out on a rectangular grid-plan with a promenade on the sea and the major shopping district (the via Sparano and via Argiro).
Modern residential zones surrounding the centre of Bari were built during the 1960s and 1970s replacing the old suburbs that had developed along roads splaying outwards from gates in the city walls. In addition, the outer suburbs developed rapidly during the 1990s. The city has a redeveloped airport named after Pope John Paul II, Bari Karol Wojtyła Airport, with connections to several European cities.
Bari’s cuisine is based on three typical agricultural products found within the surrounding region of Apulia, namely wheat, olive oil and wine. The local cuisine is also enriched by the wide variety of fruit and vegetables produced locally. Local flour is used in homemade bread and pasta production including, most notably, the famous orecchiette ear-shaped pasta, recchietelle or strascinate, chiancarelle (orecchiette of different sizes) and cavatelli. Homemade dough is also used for baked calzoni stuffed with onions, anchovies, capers and olives; fried panzerotti with mozzarella, simple focaccia alla barese with tomatoes, little savoury taralli, friselle and sgagliozze, fried slices of polenta, all make up the Bari culinary repertoire. Vegetable minestrone, chick peas, broad beans, chicory, celery and fennel are also often served as first courses or side dishes. Meat dishes and the local Barese ragù often include lamb and pork. Pasta al forno, a baked pasta dish, is very popular in Bari and was historically a Sunday dish, or a dish used at the start of Lent when all the rich ingredients such as eggs and pork had to be used for religious reasons. The recipe commonly consists of penne or similar tubular pasta shapes, a tomato sauce, small beef and pork meatballs and halved hard-boiled eggs. The pasta is then topped with mozzarella or similar cheese and then baked in the oven to make the dish have its trademark crispy texture. Fresh fish and seafood are often eaten raw. Octopus, sea urchins and mussels feature heavily. Perhaps Bari’s most famous dish is the oven-baked patate, riso e cozze (potatoes with rice and mussels). Bari and the whole Apulian region have a range of wines, including Primitivo, Castel del Monte, and Muscat, notably Moscato di Trani.
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