spaghettiabc on February 29, 2024: "The sporchia. Local markets and white unicorns. Yesterday, while I was leading @fiagulliksson and @carliratcliff on a personalized food tour, we stopped at the Polignano market. To understand Apulian cuisine it is necessary to know the raw materials, when they are freshly harvested, still covered with soil, over the stalls. While talking about lampascioni, chicory and artichokes, at a certain point I saw them. Turgid, purple velvet, very elegant. Sporchie, ...
