Puglia or Apulia is a long narrow peninsula with a vast stretch of sun-baked coastline, mostly occupied by plains and hills, apart from some lower mountains of the Southern Apennine chain and the Gargano promontory, with high, steep cliffs. Apulia's southernmost tip, the Salento peninsula, molds the heel of the Italian boot. Apulia is bordered on the northwest by Molise and its western border is with Campania and Basilicata. Apulia is constituted by gentle uplands and rolling plains, sources of grain and the nation's largest volumes of wine and olive oil. Apulia's most notable geographical feature is the Gargano peninsula, which stand out into the Adriatic like a spur on the boot of Italy. Today Apulia is a combination of both natural and man made sights, flat plains of wheat or olive groves, beautiful beaches, nature preserves, family run farms many of which have become Agriturimos, large ports, and small fishing villages. Apulia abounds in castles, churches and ancient ruins - all of them still far away from the major tourist tracks, at least for now.

The hilly area is known as Le Murge, though the plains are the Terra di Bari, Terra d'Otranto, Penisola Salentina and the Tavoliere, the second largest plain in Italy, while the very long coastline is usually low and with sandy beaches. Apart from the province capitals, other relevant centers are Alberobello, Conversano, Barletta, Canosa, San Giovanni Rotondo, Manfredonia, Martina Franca, Mesagne, Molfetta, Ostuni, Otranto, Santa Maria di Leuca, Trani, San Vito dei Normanni, Barletta, Gioia del Colle and Andria.

The Puglia diet is balanced by adequate use of products of the land and sea products, usually in the local antipasti. Mussels, octopus, oysters, red mullet and swordfish are all popular, with Taranto being a center of shellfish cultivation. Vegetables of Puglia are fava beans, artichokes, chicory and various greens including rucola or rocket. Peppers, eggplants, lampasciuoli is a bitter type of onion, cauliflower and of course olives and olive oil are all Apulian staples. Puglia affords a full half of all Italian olive oils and is used almost exclusively in the local cooking, especially to cook seafood and vegetables. The most famous Apulian pasta is Orecchiette, but Bucatini is also common, both served with tomato sauce or with olive oil, garlic and cauliflower. Cheeses include Canestrato Puglisi, Caciocavallo Silano, Ricotta and Mozzarella and have an important role in the kitchen of Puglia. The meat of choice in Puglia is either lamb or kid and can be roasted, baked or grilled on skewers. Pork is typical for local Salami with rabbit and beef also being represented. Breads and sweets include Focaccia and Pizza to fritters filled with sweetened Ricotta, sweet Ravioli, honey covered Carteddate and Zeppole di San Giuseppe.

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