Orata alla barese – Sea bream Bari style

Orata alla barese – Sea bream Bari style

Gilt-head bream roasted with potatoes, garlic, grated pecorino.

As a seaside town, Bari is famous for its many fish dishes: snapper with olives, gilthead bream alla san Nicola, anchovies arraganàte and meatballs “che ll’àcqua lòre,” in casserole.

Among the typical sweets, many of them linked to festivity periods, there are the “carteddàte” cartellate and the bocconotti (specific Christmas recipes), the “paste reali,” the “castagnèdde,” the “sassanìidde,” the “zeppole” (typical of Saint Joseph’s day), the “scarcelle” (Easter sweet) and u sanguinàcce, that is sweet black pudding.


In quanto città di mare, Bari è famosa per i numerosi piatti di pesce: il dentice alle olive, l’orata alla san Nicola, le alici arraganàte e i polpetti “che ll’àcqua lòre”, in casseruola.

Tra i dolciumi tipici, molti legati a periodi di festività, si ricordano le “carteddàte” cartellate e i bocconotti (tipiche ricette natalizie), le paste reali, le castagnèdde, le sassanìidde, le zeppole (tipiche del giorno di san Giuseppe), le “scarcelle” (dolce pasquale) e u sanguinàcce, ossia sanguinaccio dolce.

Orata alla barese – Sea bream Bari style is a regional recipe of Puglia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.