Pugliese cuisine is usually associated with orecchiette (little-ear shaped) pasta accompanied by cime di rapa (turnip-tops), but there is much more to this region than that one dish. The fresh vegetables found here are often prepared with oil and garlic and other specialities including fish, homemade pasta and vegetable and cereal-based soups. Most dishes are served with very good bread or taralli (similar to breadsticks). The burrata (mozzarella cheese with a cream centre) should not be missed. Pugliese cuisine with its delicate flavours is generally considered to be amongst the best in Italy.