LUNCH IN BARI

The Province of Bari includes the city of Bari, a modern, thriving metropolis and the capital of Apulia. Even here, where wealth and a fast-paced workday dictates the bonds of modernity, the artifacts of history remind you of your humble place in the scheme of time. The Basilica of St. Nicholas, built in the 11th and 12th centuries, contains classic medieval architecture, including a bishop's throne known as the cattcdra di Elia. A castle, built by Frederick II in the l0th century and later reconstructed, houses a museum and has cultural events.
One of the largest archaeological sites in Italy is near the city of Barietta, also in the Province of Bari. The Canne Excavation has uncovered the ancient town of Canne, which was the location of a battle between the Romans and the Carthaginians in 216 bC.
During your explorations, you'll want to try the numerous Apulian table wines produced under the Denominazione di Origine Controllata. They range from strong to mellow, sweet to dry, and red to white, with some rose sprinkled in for good measure. Apulia produces a stronger wine that is sent to Taranto for blending with other lighter wines, then shipped worldwide. Breads figure heavily into Apulian meals, as do fava beans, and cheeses like burrata mozzarella and ricotta forte.

Grilled Fish with Lemons
Fish of your choice (such as tuna, swordfish or some other firm flesh fish)
Salt and pepper to taste
Teaspoon lemon zest
This is more of a technique than a recipe. Simply salt and pepper both sides of your fish, then sprinkle lemon zest on both sides. Heat your grill or broiler to high and grill on the first side about 8 minutes, then turn heat back and grill on second side until fish is cooked through. The time will depend on thickness of the fish. You be the judge.

Excerpt from the magazine "Tastes of Italy",July-August 2012 edition, U.S.A. Typed and adapted to be posted by Leopoldo Costa.