Hello! – Ciao! (spoken: Tchao)

Good day. – Buon giorno. (spoken: Buon dschiorno)

Yes / No – Si / No

Thank you. – Grazie (spoken: gratsie)

Please!… / Thank you! – Per favore! …Grazie! (spoken: Pehr fawohreh…gratsie)

You’re welcome. / Here you go. – Prego.

Excuse me… – Mi scusi… (spoken: Mi skusi)

How are you doing? – Come stai? (spoken: Kome stai)

Fine, thanks. – Bene, grazie. (spoken: Bene, gratsie)

What’s your name? – Come ti chiami? (spoken: Kometi kiami?)

My name is… – Mi chiamo….. (spoken: Mi kiamo…)

I don’t speak Italian. Do you speak English? – Non parlo italiano. Parla inglese? (spoken: Non paarlo italiano. Parla inglese?)

Speak more slowly, please. – Parli più piano, per favore. (spoken: Parli piu piano pehr fawohreh)

I only speak a few words of Italian! – Conosco solo alcune parole in italiano! (spoken: Konosko solo alkune parole in italiano)

The famous olive oil regions are the province Brindisi and the communities Carovigno, Ceglie, Messapica, Cisternino, Fasano, Ostuni, San Michele, Salentino, San Vito dei Normanni and Villa Castelli.

The most popular olive oils from Apulia are:

The “Pane di Altamura” is the first bread speciality from Italy which is protected with the quality seal DOP (Denominazione d’Origine Protetta). It is the Italian seal for products with a protected designation of origin. To produce this bread, a special mixture of varied kinds of durum wheat is needed, which is mainly cultivated in the Apulian high plains of the Murgia and the hills of Matera in Basilicata.

Once it was the basic food for the inhabitants of the Murgia. They knead the dough at home and baked it in the bakeries of the small villages. They sealed the dough with a kind of stamp of the head of the family. Its main feature was the long durability, which was important to ensure the food for the farmers for weeks, the duration they were in their farmsteads in the high plains.