“Mani in pasta”, una festa in Puglia, che della focaccia ha fatto un simbolo identitario Intervista: chef Savino Tedeschi, pres ass Bisceglie Start chef Francesco Losapio Leo
Si tratta del pane cosiddetto a prosciutto e gli strascinati di grano arso, oltre all’olio extravergine di oliva cultivar coratina Servizio di Giovanni Di Benedetto
E’ stata riconosciuta prodotto agroalimentare tradizionale. Un riconoscimento per la città che si aggiunge a quello della percoca di Loconia Intervista a: Clemente Cirillo, Fornaio;
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