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This hot southern region, which runs from the 'spur' down to the bottom of the heel of the Italian 'boot', is also known as il granaio d'Italia (the Italian granary) and l'orto d'Italia (the vegetable garden of Italy). This is because most of Puglia is a flat plain, with vast acreages given over to grains, vegetables and fruit. Most of the grain is hard durum wheat, used to make some of Italy's best pasta and bread. Once considered 'poor' from a food perspective, Puglia is now wealthy because of the wheat, olive oil, and fruit and vegetable cultivation.