a really good selection of fresh local produce in the corner of massive clothing markets
12.10.2015 - 16.10.2015
Wednesday is market day and the crowds flock into town for the event which runs from about 8 a.m. until 1p.m. It occupies a large part of the town and most major roads are either closed or snarled so if you aren’t going to the market don’t go to Martina on a Wednesday.
It’s a colourful spectacle as well as a good place to shop as prices are lower than most supermarkets and shops though quality throughout the market especially in the fruit and veg . Im sure a lot of the stalls move between the towns of Puglia and the range of produce was awesome. Mushrooms like i have never seen, cheeses including the local Barata, a mozarella with a creamy centre that is sooo delicious. Olive oils, all local, most organic, the freshest vegetables, pastas of all shapes and sizes. Meats from the local cattle.
. Here is a selection of images from the food markets in Martina Franca
Here is a list of when and where every market takes place in Puglia.
Altamura, piazza Matteotti. Mainly fruits and vegetables
Taviano, fruits, vegetables and flowers
Andria, Vieste,Lecce ,Laterza
Monopoli, piazza Vittorio Emanuele
Sant'Agata di Puglia, corso Vittorio Emanuele II
Morciano di Leuca, piazza San Giovanni,Massafra
Palo de Colle, corso Garibaldi,Manfredonia, via Scaloria,Gallipoli, viale Bari,Martina Franca, campo Boario and piazza d'Angio
Alberobello,Brindisi,Mattinata,Porto Cesareo,Grotteglie, via Marconi
Locorotondo, via Roma and corso Garibaldi,Torchiarolo,San Giovanni Rotondo, corso Nazionale,Taurisano,Faggiano, via Scandebeg
Castellana Grotte,Ceglie Messapico ,Apricena,Matino,Monteparano
Casalvecchio di Puglia
Other than food there are streets of clothing stalls, and how the local shops compete is beyond me, although the market stalls are very local in the fashion stakes.
We checked the markets on Thursday at Alberobello, and they were smaller overall , but still worth a visit. Hhere was our lunch as a result of the markets;
Here is a recipe from Italy Magazine that sums up the best lunch one cold hope for once you find the local cheese, Burrrata
Burrata is a special fresh cheese originally from Puglia. It has a solid mozzarella-like shell and filled with a mixture that resembles both milk and mozzarella. It is what I like to consider, a treasure chest of creamy fat for cheese lovers. Burrata means "buttered" in Italian and it is very true to the word. It seems like the most buttery soft, creamy cheese you will lay your palate on. It is very versatile and can be used in pastas, it is especially decadent as a ravioli filling which is usually known for being filled with a leaner ricotta cheese. On it's own - it is quite buttery and creamy. Topped with a touch of marinated sun-dried tomatoes, it becomes a contrast of beautiful flavors with tangy tomatoes and aromatic herbs which these seemingly candied dried fruits are usually marinated with. An appetizer like this begs for a wine which will not compete with this melange of flavors but that will actually compliment them. I suggest a white wine or a sparkling wine with high acidity to hold up to the rich fats in this flavorful appetizer. It is fun to play with gastronomic identity when organizing meals and dishes. Burrata comes from Puglia and sun-dried tomatoes are very common in southern Italian eating. I would have suggested a white wine from Puglia to stay in the territory, however white wines from Etna have bright, nutty notes with remarkable acidity thanks to the pH in the area's volcanic soil. You could just as well pick a red wine, such as a Primitivo from Puglia with balanced acidity and tannin which fatty cheeses like Burrata also pair finely with. - See more at: http://www.italymagazine.com/recipe/crostini-burrata-cheese-and-sun-dried-tomatoes#sthash.CE0Qbw4m.dpuf
Slice 4 pieces of bread longways about ½ inch thick, or thicker to your liking. Lightly toast in the oven or on the grill. Slice cheese into 8 portions. Since Burrata has a creamy center, don't worry if they don't come out to slices like with mozzarella. Cut each slice of toasted bread in half if your pieces are long. Drizzle toasts lightly with olive oil. Lay burrata chunks on top with a spoon to get all the creamy interior. Slice each sun-dried tomato longways to create 3 strips and lay on top of burrata toasts. Serve 2 pieces per person to serve 4 people as a light appetizer. Finish with salt and pepper if desired. Wine Pairing: Etna Bianco from ValCerasa