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WELCOME TO PUGLIA

THE SOUL OF SOUTHERN ITALY

Located in southern Italy, Puglia is celebrated for its sun-soaked coastlines, whitewashed villages, and centuries-old olive groves. Known as Italy’s breadbasket, Puglia produces much of the country’s wheat, olive oil, and fresh produce, which form the heart of its cuisine.
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From handmade orecchiette pasta and creamy burrata to sweet figs, plump tomatoes, and fragrant herbs, every ingredient reflects the region’s agricultural abundance and coastal charm.

To create a menu that truly reflects the spirit of Puglia, our team travelled through fishing villages, bustling markets, and family-run farms to capture the authentic flavours of this sun-drenched region-where food is meant to be shared.

These are some of the highlights of our trip!

PUGLIA REGIONAL HIGHLIGHTS

Scenes from our trip showcasing the region’s authentic experiences and ingredients.

CANTINE COPPI

VISITING A CENTURIES OLD FAMILY-RUN VINEYARD

Here, we sampled wines made exclusively from native grapes. Each pour reflected the region authentically, shaped by careful production, oak aging, and deep respect for tradition.

GALANTINO OLIO

OLIVE OIL GROVE VISIT & TASTING

At Galantino, we tasted cold-pressed olive oil drawn from centuries-old groves near Bari. Using the heritage l’affiorato method, ripe olives are stone-crushed and allowed to rest so the purest oil rises naturally. The result is a vibrant, peppery oil we now feature across our menu.

HAND-ROLLED PASTA WITH A NONNA

LEARNING FIRSTHAND TO MAKE TRADITIONAL RECIPES

We cooked alongside Mimma, an Italian home cook whose approach reflects the heart of Puglian cuisine:
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simple ingredients, family-style tables, and meals meant to bring people together. We learned firsthand how to make many different types of hand-rolled pasta.

OUR PUGLIAN MENU

Every dish and cocktail on our menu is a tribute to Puglia’s rich traditions, honest ingredients, and vibrant spirit — a taste of southern Italy we’re proud to share with you.

ORECCHIETTE

In Puglia, we learned how traditional orecchiette is made: a semolina dough cut into small pieces, pressed and rolled to form the perfect “ear shape” that holds sauce beautifully. Try our Lamb Ragu & Fennel Orecchiette or Sausage & Broccolini Pesto Orecchiette today.

BURRATA BOARD

This board highlights the region’s approach to simplicity — fresh cheese, quality olive oil, and a few carefully chosen accompaniments that let the ingredients speak for themselves.

OLIVE OIL ALMOND TORTA

Inspired by our olive oil tastings in Puglia, this olive oil and almond torta highlights the role of fresh, high-quality oil in both savoury and sweet cooking. Using olive oil in place of butter creates a cake that’s moist, balanced, and subtly aromatic, allowing the ingredient itself to take the lead.

POSTCARDS FROM PUGLIA

What our team had to say about our trip to Puglia.

POSTCARDS FROM PUGLIA

What our team had to say about our trip to Puglia.

“Puglia was a testament to the fact that great food doesn’t need to be complicated. When the ingredients are this good — the wheat, the olive oil, the tomatoes, the ingredients naturally set the direction. This has always been my favourite part about Italian cuisine.” – Gord Mackie, Executive Chef

POSTCARDS FROM PUGLIA

What our team had to say about our trip to Puglia.

“Puglia reminded me that the heart of Italian cooking lives in the streets, markets, and family tables. Every stop — from seaside Trattoria to tiny bakeries — felt like a masterclass in how people, place, and tradition shape what ends up on the plate.” – Mike Cappiello, Vice President Operations

POSTCARDS FROM PUGLIA

What our team had to say about our trip to Puglia.

“What struck me most in Puglia was how each town cooks with its own accent. A simple pasta, a pan of vegetables, a piece of focaccia — they shift subtly from village to village, but always stay true to the local traditions and the season.” – Adrian Andaya, Executive Chef, SCADDABUSH