Bari Cathedral, dedicated to Saint Sabinus of Canosa (San Sabino), was begun in Byzantine style in 1034, but was destroyed in the sack of the city of 1156. A new building was thus built between 1170–1178, partially inspired by that of San Nicola. Of the original edifice, only traces of the pavement are today visible in the transept.
An important example of Apulian Romanesque architecture, the church has a simple Romanesque façade with three portals; in the upper part is a rose window decorated with monstruous and fantasy figures. The interior has a nave and two aisles, divided by sixteen columns with arcades. The crypt houses the relics of Saint Sabinus and the icon of the Madonna Odigitria.
The interior and the façade were redecorated in Baroque style during the 18th century, but these additions were removed in a 1950s restoration.
Puglia produces the most grapes, both for eating and for wine making, in Italy and is also the largest producer of olive oil. With it’s extensive coastline fish and seafood feature greatly in regional cuisine and turtles, oysters, mussels, cuttlefish and octopus will be found on most menus. February is the time for eating sea anemones which are served raw with a splash of lemon or cooked into pasta dishes. Desserts from Puglia are mainly almond based, as the region produces vast quantities of almonds.
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