Boasting the longest coastline of any mainland Italian region, Puglia (pronounced poo-li-ya) is known for its whitewashed hill towns, centuries-old farmland, an abundance of olive groves and the peppering of enticing towns along said Mediterranean coastline. 

The idyllic area is traditionally a region of farmers where the land generally lays flat. Huge swathes of the countryside are set aside for agriculture where the olive groves evidently thrive, attributing to approximately half of all olive oil production in Italy. But the land is not limited to one plentiful produce. Cherry tomatoes are particularly prized in the region and a variety of greens are common sight at local markets.

Another famous export of Italy's heel and firm favourite amongst Sugo fans is the creamy luxurious cheese, Burrata. The indulgent delight that has taken your tastebuds by storm was first invented in Puglia in the 1950s, but has truly found its international adoration in recent years.

Unsurprisingly, sea food is also a big hit in the region, with mussels often featuring in dishes throughout the coastal towns which leads us to our inspired dish.