Tanya Oliver

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James Martin writes Europe Travel for About.com and authors Wandering Italy, a site about the hidden places I find on the boot. He has authored the app Tuscany for Foodies and co-authored Sardinia Inside Out with Sardinia Guide Paula Loi. He spends half of each year in far northern Tuscany, a historic, rural territory known as La Lunigiana, where he observes his neighbors making olive oil, DOP honey, prize winning salumi and eats nearly everything that doesn't kill a person quickly. Find out more about me on my about.me page.

James Martin

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Foodies won't be disappointed after spending a few weeks in Puglia, that's for sure. For me, it's as simple as the bread – the best in Italy. In fact, the one and only Italian DOC bread is found in Puglia and it beats the dense, often saltless bread of Tuscany hands down. Pane di Alta Mura, the traditional bread produced in the village of Alta Mura, is made from the local (and genetically unique) wheat of the Murge, Puglia's high plateau. But walk into any panificio in Puglia and examine the types of bread for sale – you'll be amazed.

 

 

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