Puglia (Apulia) rewards curious travelers: Romanesque churches guarding harbors, limestone towns perfumed by olive oil, and coastlines scalloped by caves. Bari, long a crossroads on the Adriatic, pairs sacred sites like the Basilica di San Nicola with a modern food scene, while old women still roll orecchiette by hand in Bari Vecchia.

Head south to Polignano a Mare, where limestone cliffs plunge into turquoise water and boats slip into echoing grottos. Inland, Alberobello’s conical trulli look lifted from a storybook, and neighboring Matera—across the regional border in Basilicata—reveals ancient cave dwellings (the Sassi) reborn as ateliers and cafés.

Base yourself first in Bari for coastal adventures and then in Santeramo in Colle on the Murgia plateau, where “fornello pronto” (butcher-grills) sizzle and Altamura bread is religion. Trains and tours make logistics simple, while the cuisine—focaccia barese, panzerotti, burrata, primitivo—does the rest.

Bari

Bari is Puglia’s capital and a classic port city: Romanesque stone, Norman-Swabian walls, and a broad lungomare catching sea breezes at golden hour. In Bari Vecchia, alleys bloom with laundry lines and the soft tap of pasta frames (where nonne shape orecchiette on wooden boards).

Top sights include the Basilica di San Nicola (pilgrimage site for centuries), Castello Normanno-Svevo, Teatro Petruzzelli, and the markets along Via Caracciolo. Food is a throughline: focaccia barese heavy with tomatoes and olives, raw seafood “crudi,” and fried panzerotti that threaten to ruin future diets.

• Where to stay (Bari): Search apartments and seaside stays on VRBO Bari or browse hotels by neighborhood (Murat for convenience, Bari Vecchia for atmosphere) on Hotels.com Bari.
• Getting here from Düsseldorf: Fly Düsseldorf (DUS) to Bari (BRI)—seasonal nonstops ~2h10 or 1-stop routes ~4–6h, typically €60–€200. Compare options on Omio (flights in Europe).

Day 1 — Arrival in Bari: Old Town Stroll and Focaccia

Morning: Fly from Düsseldorf to Bari. Book a midday arrival so you can settle in before sunset; taxis from BRI to the center run ~€25–€30, or take the FR2/FM2 airport train (~17 minutes) to Bari Centrale via Omio (trains).

Afternoon: Check in and walk Bari Vecchia. Pop into Basilica di San Nicola and the Norman-Swabian Castle. For a warm-up bite, try slice-on-the-go focaccia barese from Panificio Santa Rita (thick, olive-laced) or a panzerotto from Mastro Ciccio—fast, fresh, and beloved by locals.

Evening: Aperitivo around Piazza Mercantile or Largo Albicocca. Dinner ideas: La Tana del Polpo (seafood and octopus, busy for good reason), Biancofiore (regionally rooted, refined plates), or La Uascèzze (rustic tavern vibes). Gelato at Martinucci to finish.

Day 2 — Bari’s Icons, Food Stories, and a Street Food Walk

Morning: Espresso and cornetto at a pasticceria near your stay, then Teatro Petruzzelli (peek inside if a tour is running) and the seafront lungomare. Circle back to Strada Arco Basso where nonne shape orecchiette; it’s a tiny living museum of pasta.

Afternoon: Join a guided tasting through Bari’s old town. It’s a shortcut to understanding Pugliese flavors—panzerotti, taralli, olives, and more.

Recommended tour: Bari: Street Food Walking Tour with a Local Guide — sample classic bites as you weave between San Nicola, Castello Svevo, and market lanes.

Evening: Hands-on dinner option: roll dough like a local, pair with wine, and end on tiramisù.

Recommended class: Bari: Pasta and Tiramisu Cooking Class with Wine. Otherwise, sit-down dinner at Al Pescatore (near the castle) or the contemporary-leaning Perbacco in the Murat quarter.

Day 3 — Polignano a Mare and Monopoli: Sea Caves, Cliffs, and Coastal Plates

Morning: Take a Trenitalia regionale from Bari Centrale to Polignano a Mare (~35 minutes, €3–€6) via Omio (trains). Wander to Lama Monachile bridge for the postcard view.

Afternoon: Explore sea caves by boat—conditions permitting, skippers nose into grottoes beneath town.

Recommended experience: Private Boat Tour of the Caves with Champagne. Lunch at Pescaria (iconic seafood panini; expect a line) or Osteria dei Mulini (homey Apulian fare). Coffee break for the city’s “caffè speciale” at Il Super Mago del Gelo.

Evening: Optional hop to Monopoli (5 minutes by train) for a stroll through whitewashed lanes and the fishing port, then back to Bari. Dinner near Piazza del Ferrarese or try crudi (raw seafood) bars along the waterfront.

Day 4 — UNESCO Wonders: Alberobello’s Trulli and Matera’s Sassi (Full-Day)

Let a guide handle the rural logistics and storytelling today. You’ll step inside conical trulli in Alberobello, then cross to Basilicata for Matera’s cave districts and sweeping belvedere views.

Recommended tour: UNESCO’s Alberobello and Matera from Bari. Expect 8–9 hours with transport, guided walks, and free time for tastings (look for almond cookies and local cheeses). Return to Bari for dinner—try Biancofiore’s elegant spin on orecchiette and seasonal vegetables.

Santeramo in Colle

Perched on the Murgia plateau ~50 km inland, Santeramo in Colle is a lived-in Puglian town known for rustic kitchen traditions and proximity to Altamura and Matera. Life centers around small piazzas, evening passeggiata, and butcher-grills where “bombette” (cheese-stuffed pork) meet hot coals.

Use Santeramo as a quiet base for countryside drives and quick rail hops to Matera. Between stone churches and simple trattorie, you’ll taste the region’s soul: pane di Altamura DOP, seasonal mushrooms, and primitivo wine from nearby Gioia del Colle.

• Where to stay (Santeramo in Colle): Check farmhouse-style stays and apartments on VRBO Santeramo in Colle or hotels/guesthouses on Hotels.com Santeramo in Colle.
• Getting from Bari: FAL regional trains Bari Centrale → Santeramo ~60–75 minutes, ~€4–€7; see schedules via Omio (trains in Europe). Buses are comparable in time/prices via Omio (buses). A taxi/transfer runs ~€80–€110.

Day 5 — Bari to Santeramo in Colle, Murgia Evenings

Morning: Coffee and a last Bari bite—focaccia or a warm panzerotto—then catch the late-morning FAL train to Santeramo (~1–1.25 hours). If you’re carrying luggage, aim for a mid-morning departure so you arrive before lunch. Book via Omio (trains) or take a regional bus via Omio (buses).

Afternoon: Check in and wander the historic center: Chiesa Madre, Piazza Garibaldi, and the lanes off Via Mazzini. Snack on taralli and local cheeses (caciocavallo, canestrato) from a salumeria; ask for a taste of olives “termite di Bitetto.”

Evening: Embrace the “fornello pronto” tradition: choose meats at a butcher-grill (bombette, salsiccia punta di coltello, lamb chops) and they’ll cook them over embers. Pair with a carafe of local primitivo and roasted seasonal vegetables. For dessert, almond cookies or a slice of sporcamuss (custard puff) from a pasticceria.

Day 6 — Day Trip to Matera: Sassi, Belvederes, and Bread

Morning: Train Santeramo → Matera Centrale (FAL) ~35–45 minutes, a few euros via Omio (trains). Start in Sasso Barisano and drift to Sasso Caveoso; step into a casa grotta (period-furnished cave home) to understand pre-1950s life.

Afternoon: Loop up to Belvedere Luigi Guerricchio for skyline photos, then a long lunch—think crapiata (local legume soup), cialledda (bread salad), and Matera bread toasted with olive oil. Ristorante Francesca is a longstanding favorite for regional cooking in atmospheric cave rooms.

Evening: Golden light on the Sassi is unforgettable. Return to Santeramo for a quiet glass of primitivo. If it’s a festival night in town, follow the music—Murgia towns host frequent summer concerts and sagre (food fêtes).

Day 7 — Altamura Bread, Countryside Flavors, and Departure

Morning: Optional hop to nearby Altamura (~20 minutes by bus/car) for pane di Altamura DOP from a historic forno and a peek at the Duomo (one of Puglia’s few churches commissioned by Frederick II). Alternatively, visit a masseria near Gioia del Colle to taste burrata and local wines.

Afternoon: Travel back to Bari Airport. Plan ~1.5–2 hours total: Santeramo → Bari Centrale by FAL train (~60–75 minutes) via Omio (trains), then the FR2/FM2 airport train (~17 minutes). Taxis from Santeramo to BRI take ~60 minutes if you prefer door-to-door. Fly home via Omio (flights).

Evening: If your flight is later, treat yourself to one last plate of orecchiette alle cime di rapa near Bari Centrale or a final gelato on the lungomare before check-in.

Optional Upgrade: Car-Free Full-Day in the Valle d’Itria

If you prefer a guided coastal-and-hills sampler from Bari, this curated day combines the region’s signature scenes without you touching timetables:

Alberobello, Monopoli & Polignano Small-Group Tour — a compact overview of trulli lanes, a harbor town, and cliffside vistas.

Coffee, Breakfast, and Meal Ideas Throughout the Week: In Bari, rotate between Panificio Santa Rita (focaccia), Mastro Ciccio (panzerotti/seafood rolls), La Tana del Polpo or Al Pescatore (seafood), Biancofiore (modern Pugliese), and Martinucci (gelato/pasticciotti). In Polignano, Pescaria (seafood panini) and Il Super Mago del Gelo (caffè speciale) are institutions. In Matera, book a cave-restaurant table (e.g., Ristorante Francesca) for local dishes and ambient stone chambers. Around Santeramo, follow locals to butcher-grills (“fornelli pronti”) for sizzling bombette and house wine, or detour to Altamura for oven-fresh DOP bread.

Getting around Puglia without a car is very doable: regional trains link Bari with Polignano/Monopoli and FAL trains connect Bari–Santeramo–Matera. Compare times and tickets on Omio (trains) and Omio (buses). For flights to/from Europe (Düsseldorf ↔ Bari), use Omio (flights).

Where to Sleep

• Bari: Central apartments in Murat or character stays in Bari Vecchia via VRBO Bari; hotels with easy station/airport access on Hotels.com Bari.
• Santeramo in Colle: Quiet townhouses or agriturismi near the Murgia via VRBO Santeramo and Hotels.com Santeramo.

In a week you’ll taste Bari’s energy, float beneath Polignano’s cliffs, and walk millennia in Matera before unwinding in Santeramo’s countryside rhythm. This coast-and-Murgia itinerary threads Puglia’s best-known highlights with local, everyday flavors you’ll remember long after the last bite of focaccia.