Summary: The cuisine of Puglia combines a wide range of greens both cultivated and foraged, including wild cardoons, dandelion greens, chicories, wild mallow and fennel greens, borage and mustard greens. The concept of garden to table is vividly illustrated in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia<br> <a href="http://cia.podbean.com/mf/web/nuqtkr/Puglia4_garden_fresh_102510.m4v">Download Podcast Video</a><br>
