Grazia DE Marco

In the heart of Bari, Grazia DE Marco serves as a definitive thesis on Apulian cuisine, where the rhythm of the kitchen is dictated by the ancient art of handmade pasta. The signature orecchiette, or 'little ears,' are dragged across wooden boards to create a rough, porous texture designed to capture every drop of a vibrant cime di rapa sauce. Sautéed with pungent garlic, chili, and salt-cured anchovies, the dish offers a masterful balance of bitter greens and umami depth. Another cornerstone is the tiella barese, a layered ceramic-baked assembly of rice, potatoes, and local mussels. The technique involves slow-roasting until the top layer of rice develops a toasted, crunchy crown, contrasting with the tender, brine-soaked potatoes beneath. Aromas of extra-virgin olive oil and sea spray define the experience, while the inclusion of raw seafood platters—featuring octopus massaged to a buttery tenderness—highlights the city’s uncompromising standards for maritime tradition.