Moussaka is best enjoyed fresh, right out of the oven, so I won’t be bringing it for lunch this time. But I’d love to cook it for my friends one day and share the experience together!

Taralli are a very popular food item on Apulian tables. They are a baked product with an unmistakable ring shape to be enjoyed at any time of day. They are an excellent aperitif when accompanied by a glass of local red wine or a tasty snack for a break. They can be eaten on their own (with great care because they are “one bite”) or paired with olives, cold meats and cheeses.

ALMOND PASTRIES FOR DESSERT

Apulian almond pastries are dry sweets typical not only of Apulia, but also of other southern regions such as Calabria and Sicily. The dough is simply composed of almonds, sugar and eggs.

Aperitif SNACKS are ideal as an extra meal or to serve as an aperitif during an evening with friends. Delicious to eat with DRY SAUSAGE It is a traditional Apulian sausage, made from pork and spiced with wild fennel. Shaped like a horseshoe.

Cheeses can be eaten as an appetiser or in combination with other appetisers, placed on the table before the main courses. The custom of serving them as an aperitif probably stems from the idea that, to enjoy a good cheese, one needs to have one's palate free of other tastes and flavours, and therefore the beginning of the meal should be the ideal moment. In addition, the combination of wine and cheese, typical of the aperitif, is appreciated by an increasing number of people.

Punch - is a rhum and fruit mix with added sugar and spices. It is served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic. 

A popular tradition is that “chacun prépare sa propre mort” (everyone prepares his own death). Instead of serving the mixed drink, the host puts out the ingredients, and everyone prepares the drink according to their own taste.

Cow Milk Candy (Gotiņa)
These are soft, chewy milk toffees made from condensed milk, sugar, and cream. These candies have been popular in Latvia since Soviet times and still evoke warm memories of childhood, home comfort, and celebrations. They hold a special place in Latvian everyday treats and traditional sweet gifts.

Sarmadakia are small rolls made by wrapping vine leaves around a filling of rice, herbs like dill and mint, onions, and sometimes pine nuts or currants. In some regions or during certain festivals, they may also include ground meat, but the vegetarian version is especially popular during religious fasting periods, when people avoid animal products.

In Greece, making sarmadakia is often a family activity, where everyone gathers around the table to roll them together — it’s a time of bonding, laughter, and storytelling.

Sarmadakia are usually served cold, drizzled with olive oil and a squeeze of lemon. They’re perfect for sharing, and they represent the Greek values of hospitality and togetherness.

I hope you enjoy tasting this little piece of Greek tradition!

The time spent drying and maturing Karst prosciutto gives it its distinctive texture, flavor, and color.