iola Buitoni explores the never ending pleasures of the brimming Italian culinary basket. This July, she will teach you about the simple, unforgettable flavors of Puglia.

Puglia, sun drenched southern heel of Italy's boot, is home to plenty of fertile flat landscape ideally suited to vegetable cultivation. Its cuisine brims with the bounty of intensely flavored local produce: sun-ripened tomatoes, fruity olive oil, boldly sweet peppers and crisp, mildly pungent alliums. Although burrata gets much of the international fame, Puglia is home to many other glorious cheeses, including scamorza, made from cow's milk and available in bianca (plain) and affumicata (smoked) varieties.

Viola will share some of her favorite regional recipes: Acquasale, the sassy, salt-kissed pugliese cousin to panzanella; Uova agli sponzali, a blissful marriage of egg and scallion; oven blistered Peperoni stuffed with herbed breadcrumbs and scamorza, which might just be the ultimate buffet dish.

Join Viola to cook this memorable summer Sunday lunch featuring the tastes of Puglia.