{"id":2727,"date":"2022-06-30T16:38:39","date_gmt":"2022-06-30T15:38:39","guid":{"rendered":"https:\/\/btaly.it\/?p=2727"},"modified":"2022-06-30T16:38:39","modified_gmt":"2022-06-30T15:38:39","slug":"4-andria-btaly-on-tour","status":"publish","type":"post","link":"https:\/\/btaly.it\/en\/btaly-on-tour-en\/4-andria-btaly-on-tour\/","title":{"rendered":"4- ANDRIA – BTALY on TOUR: Andria’s traditional dishes."},"content":{"rendered":"

Btaly On Tour<\/strong> <\/em>: Andrian<\/strong><\/span> Cuisine<\/h1>\n

Andrian cuisine<\/strong> is a variant of Apulian cuisine, which is widespread not only in Andria but also throughout the Apulian region.<\/em><\/span><\/p>\n

Btaly On tour<\/strong> wants to give the opportunity to introduce people visiting this extraordinary province to the recipes and typical dishes that have been handed down from generation to generation.<\/span><\/em><\/p>\n

HERE’S WHAT TO EAT IN ANDRIA AND PROVINCE!<\/span><\/em><\/strong><\/h2>\n
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  1. The sfricone:<\/b><\/li>\n<\/ol>\n

    \"Lo<\/p>\n

    Source of the photo: swingcooking<\/span><\/a><\/span><\/p>\n

    In the minds of many people in Andria<\/strong><\/em>, memories of grandparents in the countryside with boxes of freshly harvested cherry tomatoes<\/span> that gave off a special scent resurface; these cherry tomatoes were tied and hung in the cellar where wine was also usually made. This ancient procedure made the cherry tomatoes a drop drier but still tastier. Today, unfortunately this preservation procedure is no longer used because in supermarkets we can find them in every season. Thanks to the amount of cherry tomatoes in the cellars of the inhabitants of this region, this recipe was born, which historically required that “hanging”<\/span> cherry tomatoes<\/span> be used.<\/p>\n

    This recipe is called “lo sfricone<\/strong><\/em>” in dialect; over the years they have become a classic of Apulian cuisine. The cherry tomatoes are combined with “sponsali<\/span>” also typical of Puglia, which is a vegetable very similar to onions but with a sweeter and more delicate flavor.<\/p>\n

    Sfricone<\/strong><\/em> was made on cold winter evenings and served with slices of good bread, when a dinner simply consisted of poor but no less tasty foods such as bread, onions, caciocavallo cheese and olives.<\/p>\n

    The sfricone: an Apulian tradition!<\/strong><\/span><\/h2>\n\n\n\n\n
    Cooking time<\/strong>: 25 min<\/em><\/span><\/td>\nCost<\/strong>: Low<\/span><\/td>\n<\/tr>\n
    Total time<\/strong>:\u00a025<\/em><\/span>\u00a0<\/span>min<\/span><\/em><\/td>\nPortions<\/strong>: 4 servings<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    \u00a0 \u00a0 \u00a0 \u00a0<\/b>Ingredients:<\/b><\/span><\/h3>\n