Chef Bruno Barbieri, known for his career in Michelin-starred restaurants — winner of 7 Michelin stars throughout his career — and TV shows like MasterChef Italy, revealed which Italian region has the best food.
During a podcast interview Adesso Capiamo, by Lorenzo Luporini, Barbieri stated that, currently, Puglia stands out in the country’s gastronomy.
Puglia: the best cuisine in Italy?
According to Barbieri, Puglia stands out for its culinary tradition that values simple and authentic ingredients. Among the emblematic dishes are: orecchiette with shaved top, the famous Altamura bread, the turnovers and focaccia barese.
The recognition of Pugliese cuisine is not new. Last year, chef Alessandro Borghese also praised the local gastronomy while visiting Salento. He highlighted dishes such as sagne ‘ncannulate, a typical artisanal pasta from the region.
Bari-style focaccia bread
Barbieri’s favorite dish
In the interview, Barbieri also revealed his favorite dish: guitar spaghetti. This pasta, traditional to Abruzzo, is also found in neighboring regions such as Molise and Marche. The name comes from the tool used to cut it, a wooden frame with parallel steel wires, similar to a guitar.
He praised the pasta’s ability to hold the sauce, highlighting combinations such as ragù and tomato sauce with pecorino. For the chef, the dish is a perfect example of the balance between tradition and innovation in Italian cuisine.
Spaghetti alla chitarra
A controversial recipe
Another highlight of the interview was Barbieri’s version of the spaghetti with clams.
The chef includes unusual ingredients like breadcrumbs, parmesan and a small portion of butter.
His approach divided opinions among Italian culinary purists, but he defended his creation irreverently: “I know the purists will say: ‘You can’t do it!’, but I don’t care.”
Spaghetti with clams
Dining and Cooking