Persimmons; chocolate crostata which might be the best cake I've ever sampled; two types of local pears with the Abate pear in the bowl; candied papaya; meringue cookies made in Modena; Gorgonzola. Not shown are the ubiquitous taralli, the round savory biscuit of Puglia that greets diners at every restaurant table and can probably be found in most Puglian kitchens.