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If cooking is a necessary habit, cooking is an art. They know it well at the "Locanda Pampanelle'', the restaurant in Lucera that recovers and reworks the tradition. The pride of the Inn are the meats, cheeses, dairy products, cold cuts and vegetables at zero km seasoned with the precious oil of these parts; they are the sauces that release in the air a mix of festive scents; they are the ears of burnt wheat, The lagane, the troccoli, the trofie and the tortelli homemade kneading with ancient manual water and flours regrind.

And what about onion and eggplant jams, in-oil jams, jams made with oranges and lemons of Gargano? The rest is the skill of the Pina: with her in the kitchen, the rural experience and the taste of innovation coexist in a harmonious embrace.

Past and present meet and merge at the "Locanda Pampanelle", this special restaurant outside Lucera, in a corner of Tavoliere designed with the full colors of the South.

Jean Brunhes, a French geographer who lived between 800 and 900, wrote that by eating "we incorporate the territory". He was right. Try sipping a glass of wine that comes from the grapes produced only here. Try to get lost in the ruby hues of Cacc'è Mitte, the DOC wine with a curious name, descendant of other black and robust wines that have always accompanied pasta and meat, Even today, strong dishes are served in private kitchens as well as in the menus of this and any other restaurant in Lucera. You will feel the fatigue and pride, the character and tenacity of the generations that have shaped this land of beauty and contrasts.