Province of Foggia in Puglia, Italy.

On every San Severo horizon, there is a sea of olive trees in all directions, but the first thing you notice when entering the region from the north is the presence of marble mining industry. The industrial-level vegetable production is also pretty noticeable as you are entering the confines of the region.

High quality agriculture is however mostly concentrated around the Gargano natural park. This where some of Puglia's best beef is produced from the local cow variety Gargano Podolica, that also happens to produce a must-try formaggio; the Caciocavallo Podolico. The first time we tasted this was melting over an open fire and spread on bread.
 
The town of San Severo is exciting on summer and autumn nights and buzzing with a handful of osterias, pizzerias and enotecas.

La Fossa del Grano is a great point of reference for traditional regional plates from land to sea. If it's on the menu, try the bombette di melenzana with caciocavallo podolico or the potato gnocchetti with squid. It's a classic joint with technical inspiration in the kitchen. All the pastas and desserts made in the house and they are using all fresh local products. 

In Apricena to the north, you can find one of the most lauded pugliese butchers Michele Sabatino, who comes to NYC often to teach clinics on his trade. It's a tiny little shop but go for the quality prosciutto and lardo but stay for the theatrics.

When we visit around harvest, it varies from 36-40°C (°F), but the sea is not too far away, and it's only a quick drive or train ride from Bari or Trani; two other worthwhile cities to visit if even just to eat the best raw (and cooked) seafood on the Adriatic with excellent wine lists at restaurants like Bianco Fiore (Bari) or Quintessenza or the refreshing seaside enoteca Mira Mar (Trani).