Putignano - Tourism, history, food and wine, art and culture.

There is a great deal of information, reliable or otherwise, that revolve around the birth of the site and the cults close to it. A first written testimony attributed to the bishop of Bisceglie Pompeo Sarnelli, dated 1680, confirms that the site was founded thanks to Pope Grogorio Magno starting from the year 591, with the finances of his family. According to this legendary reconstruction, the cave had the role of grancia of the hypothetical Abbey of Barsento in the territory of Noci, hypothetical because the latter never assumed this role.

The main altar forms a single body with the ogival-shaped niche above it. The structure was born in the centuries ago as the only project designed to immediately enhance the devotional complex of the place. The external covering is double sloping made of typical chiancarelle of the territory, while the internal arch is pointed arch. The artificial cavity thus composed houses the altar and the seats, also in stone, for the altar servers the devotional liturgical function.

The production of farinella is still entrusted to the hands of local gastronomy artisans, who in small shops with a laboratory behind them, mill every day the quantity necessary for the sale of raw materials, in order to obtain a product that is always fresh.


The transformation phases are essentially two, roasting and milling. It is the right drying temperature and the correct balance in percentage of the ingredients, that is barley, chickpeas and salt, which allow to obtain a balanced product. The raw materials are stored in jute bags to preserve their organoleptic characteristics.

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