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WITH THE FREE PATRONAGE OF
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CARNEVALE DI PUTIGNANO
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CHURCH OF SAN PIETRO APOSTOLO

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Putignano a history you don't expect

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Associazione Putignanese Turistica

from the fourteenth century to the present day. The simple and hearty food of the farmers

Battaglia tra crociati saraceniStarting from 1317, the Benedictines handed Putignano into the hands of the Order of the Knights of Jerusalem, and the fiefdom became "Baliaggio", under whose command there was, that is, the Balì. Later came the bloody and frightening Saracen invasions that sowed terror and death. It was during one of these that the inhabitants had the idea of ​​sprinkling their whole body with a hazelnut-colored powder and showing themselves to the usurpers as if they were monsters. The Saracens, thinking of a serious and mysterious contagious disease that had hit the inhabitants of the town, fled away in terror. What was that mysterious dust that saved Putignano? The Farinella.


It is said that as early as the 18th century, Farinella arrived in the cookbooks of the cookery masters of the noble palaces as an ingredient to obtain dishes then defined as "noble". It was used by the gentlemen, plain on pasta with sauce, on well-seasoned vegetables, combined with boiled potatoes or seasonal fruit, and even as a dessert by mixing it with sugar.

It was instead, in 1902, when the political debate between socialists and conservatives, between Giolittiani and anti-Giolittiani became stronger and stronger, due to the peasant riots in the area and the relative harsh repression put in place by the police. The contenders resorted to flour of chickpeas and barley to stigmatize the attitudes and positions of the opponents. The honorable Giolittiano Vito De Bellis, a native of Gioia del Colle, made a sort of praise of this "dust" to defend the work of the mayor of Putignano during those riots, and, in this regard, he ended up earning the appellative of "honorable della farinella".
 

contadiniGrazie alle proprietà nutritive e al forte apporto calorico, i contadini consumavano la farinella nella pausa pranzo delle intense giornate di lavoro nei campi. Lo mangiavano tal quale, oppure con acqua, olio e sale, oppure accompagnato, a seconda del periodo, con fichi freschi o secchi. Portavano con sé la farinella in un sacchetto di stoffa chiamato "u vol'z" in cui c'era anche un cucchiaio. Data la consistenza farinosa, lo hanno ingoiato accompagnato solo da lunghi sorsi di vino o acqua per evitare il rischio di soffocamento.

lavoro di gruppoThis website project born from the idea of Gianni Musaio is enclosed in a team spirit and is the result of the collaboration of people, ordinary citizens, who care about the historical, cultural, artistic, geographical, food and wine heritage of the historic center of Putignano, a town in to live.

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The historic center of a town is the fulcrum of the territory, where ancient stories, traditions and culture of those who preceded us are preserved. You too can contribute to leaving the testimonies of the past to the generations to come, taking care of them.