This presentation is done by Care de Guzman as one of her projects on ITALIAN REGIONS in her Italian 11 class (AY 2013-2014) at the University of the Philippines under Prof. Emanuela Adesini.
2. Geography
Situated in the southeastern part of Italy
Salento Peninsula forms the heel and spur of
Italy’s boot
Surrounded by other Italian regions like
Molise, Campania and Basilicata
“Magna Graecia”
3. History
8th BC- The region was colonized by the Greeks
two tribes of Lapigi people, Dauni and Messapi
216 BC- Rome occupied Puglia after the battle
of Cane against Hannibal
Rome built the Via Appia
Emperor Frederick II
Apulia became part of the Kingdom of Naples
1860- Garibaldi arrived
beginning of the history of modern Italy
4. Five Major Towns
Brindisi
Bari (Capital City)
Lecce
Gallipoli
Otranto
5. Art and Culture
The region is known for its historical buildings
with Renaissance and Baroque art
expressions
Castel del Monte Lecce’s Piazza del Duomo
6. The region is also known for its old-aged
traditions.
manifested through old basilicas , festivals and
patron feasts
Basilica of San Nicola
7. Lecce - Festival of St. Orontius in August
Hooded Penitents and Passion Processions -
Maunday Thursday and Good Friday
Living Nativity Scene in December
Wine Festival in October
The Knife Dance in August
8. Food and Wine
Apulian diet is composed of sea foods like
mussels, oysters, octopus, swordfish and
vegetables like beans, artichokes, chicory,
eggplants, peppers, lampasciuoli and olives
9. The most famous pasta in the region is the
Orecchiette (served with tomato sauce and
olive oil, garlic and cauliflower)
10. The different kinds of cheese include
Canestrato Puglisi, Caciocavallo Silano ,
Ricotta and Mozzarella
Apulian meat is either lamb or kid
Pork is used to make a local salami with beef
and rabbit
Special breads and sweets include Focaccia
and Pizza which are usually prepared during
the Saint’s day in March
“Europe's wine cellar”