The remote heel of Italy’s boot is an alluring mix of whitewashed villages and flat, sundrenched terrain. The land is dotted with vineyards, centuries–old olive trees and fields of durum wheat. This breadbasket region of Puglia (Apulia in English) is a culinary paradise that produces more olive oil than any other region of Italy and is the country’s top grower of organic fruits, vegetables, olives and cereals. “It is one of the best places I’ve ever eaten,” says Barcelona–based photographer Salva López, who has made a habit of visiting the area over the past five years to indulge in the region’s cuisine. “I love the burrata, the seafood and, of course, the pasta – everything is just magic.”
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