Inspired by the Summer Tradition of Puglia
This dish is inspired by the summer tradition of Puglia, where the summer heat doesn’t bear the flame, and flavor arises from simplicity. In this region of Italy, summer favors freshness, and it is this freshness that it spreads in every dish. The ingredients – fresh cherry tomatoes, ricotta marzotica, arugula, basil, and olive oil – are not cooked: except for the pasta, everything else is used “grudo,” uncooked, just as the tradition of Puglia dictates.
A Raw and Fresh Dish
The dish prepared this way can be considered a celebration of the natural and rich flavors of each ingredient. Fresh cherry tomatoes, ricotta marzotica, arugula, and basil are simple, but they have the flavor of nature and the freshness that only a hot summer can offer. This is a dish that will satisfy those seeking simplicity, yet also want to experience every natural aroma that the land offers.
The Name “Grudaiola” – A Play on Words with Earth and Freshness
The name “Grudaiola” is a play on words: on one hand, it relates to “crudo” – the fresh and direct way of preparation, and on the other hand, it relates to “gruda” – the hardened earth, cracked by the sun, which gives this treasure of aromas. This name perfectly reflects the nature of this dish: a blend of simplicity and the power of nature, bringing us a direct and unprocessed creation from the land.
A Dish That Reflects the Flavor of Puglia
Caserecce Grudaiola is a dish that can be enjoyed at any time of the day, especially in summer, when nature offers us every possible freshness. It is an experience of the simplicity of nature and an opportunity to feel like part of Puglia, where everything is fresh and rich in flavor.
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