Note: This article was originally published by Classic Puglia and retains full publishing authority. When Puglia begins to smell different In Puglia, the end of summer never arrives all at once. It announces itself slowly, through small changes: the sun becomes softer, the beaches grow quieter, the evenings feel cooler, and the table begins to tell a different story. In September, summer flavors are still very much alive: ripe tomatoes, figs, friselle, fresh fish, grilled vegetables, and white wines and rosés served cold. In October, another Puglia starts to appear—deeper, earthier, and more intimate. It is the Puglia of wine, olive oil, legumes, mushrooms, handmade pasta, and the first fireplaces of the season. Eating in Puglia between September and October means crossing a threshold. It is no longer only summer, but it is not yet winter. It is one of the most interesting moments for travellers who love seasonal food, because sea and countryside, freshness and warmth, and salt and ea...