Troccoli from Puglia: the traditional pasta of Foggia, between recipes and curiosities - Hotel Paglianza
In the northern part of Puglia, among golden wheat fields and the aromas of home cooking, a rustic and genuine pasta is born: troccoli. Typical of the province of Foggia, troccoli are a symbol of rural tradition — made with simple ingredients and paired with rich sauces that tell the story of an ancient land.
Today, this pasta represents one of the most iconic dishes of Gargano cuisine, loved for its thick texture and ability to highlight authentic flavors.
What are troccoli?
Troccoli are a long, square-cut pasta, similar in shape to thick spaghetti but with a rougher texture. What makes them special is the basic dough, made simply with durum wheat semolina and water, without eggs — in keeping with the Apulian peasant tradition. The dough is then cut with a special tool called a troccolaturo, a grooved rolling pin that gives troccoli their distinctive square shape and rustic surface, ideal for absorbing dense, flavorful sauces.
Making troccoli by hand requires patience and technique — a ritual that, in the past, was reserved for holidays and family celebrations, when generations would gather in the kitchen to share stories and prepare meals together.
Origins and culinary tradition
Troccoli have their roots in Tavoliere delle Puglie, one of the most important grain-producing areas in Italy. In a land where wheat has always played a central role, it’s no surprise that a pasta like troccoli emerged to celebrate this essential crop. Traditionally prepared by the women of the household, often with the help of children and grandchildren, troccoli were not just food — they were a symbol of togetherness and seasonal celebration.
Every family had its own version, with subtle differences in thickness or technique. Some added a pinch of salt, others a drizzle of olive oil. But the result was always the same: a satisfying dish that spoke of simplicity, care, and identity.
Traditional recipes with troccoli
Troccoli pair beautifully with the hearty, robust sauces of Puglian cooking. The most traditional version is served with mixed meat ragù, slow-cooked for hours with beef, pork, and sometimes sausage, creating a sauce that clings perfectly to the rough surface of the pasta.
Another popular recipe features fresh tomato sauce and cacioricotta, a strong-flavored local cheese that adds a bold note to a simpler preparation. Along the coast, you’ll often find troccoli with seafood, such as mussels, clams, prawns, and local fish — a delicious meeting of land and sea.
Modern takes on the dish include seasonal vegetables or wild herbs, but the essence of the dish remains rooted in the region’s agricultural and culinary soul.
Where to try troccoli during your holiday
Tasting freshly made troccoli during a trip to Gargano is an experience not to be missed. Many family-run restaurants in the area still prepare them by hand, following traditional methods. Depending on the season and the town, you’ll find them served with rich inland sauces or lighter coastal ones — but always with passion and respect for the local cuisine.
In the hills or countryside, you might enjoy them in rustic trattorias, accompanied by a glass of Apulian wine and the warm welcome that defines this region. For those seeking authentic food experiences, troccoli are the perfect balance between simplicity and tradition.
A journey through Puglian flavors, starting at Hotel Paglianza
At Hotel Paglianza, we believe that a holiday in Gargano is also a journey through flavor. Our kitchen often features troccoli from Puglia, prepared with local ingredients and plenty of care — a tribute to the land and its people.
After a day spent exploring beaches, forests, or scenic trails, nothing beats sitting down to a plate of homemade pasta and discovering the tastes that define the region. Staying at Hotel Paglianza means more than comfort and relaxation — it means experiencing the true flavors of Gargano, one bite at a time.
