Restaurants in the province of Foggia

Foggia is the Tavoliere, the Gargano and the Daunian mountains: a wheat plain, a mountain on the sea, and Apennine hinterland. Three cuisines, held together by wheat.

What you eat here

• Durum wheat — more is grown here than in any other Italian province, and the home-made pasta shows it: troccoli, cicatelli, orecchiette.
• Caciocavallo podolico from the Gargano, from cattle that graze wild.
• Agrumi del Gargano IGP — the blonde orange and the *femminello* lemon, grown under traditional windbreaks.
• Eel from the Lesina and Varano lagoons, and the fish of Vieste.
• Pancotto with wild greens, and *farrata* with ricotta.

The wine

Nero di Troia (the Uva di Troia) from the Daunian hills and Cacc'e mmitte di Lucera; the Gargano makes white Bombino.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.