Gran Bar Pugliese's

Francesco Pugliese got, before by his Grandfather and then by his father, the passion and the vocation. All of this resulted in the Gran Bar Pugliese, a unique place for quality and products.

Gran Bar Pugliese's history

Passion, professionalism and courtesy: these are the best words to best summarize the long history of the Gran Bar Pugliese of Giovinazzo, an attractive and energetic city near Bari.

In the central plaza of the city, our bar always represented a landmark for stranger and local customers. Founded in the 1926 by Francesco Pugliese, the Bar characterizes itself since its birthday for its ability to host, at different hours, different clients, with different tastes and requests.

So, at the very first lights of sunrise, the Bar can guarantee the coffee, maybe in the “correct” version, to the fishermans with, also, the possibility of a little conversation with friends, before facing the sea.

Then, during the morning, the presence of Rosaria, the founder’s wife, as a cashier or behind the work bench, gives the possibility, in different decades, of entering in a bar to the ladies of the city, for a pleasant stop after grocery shopping.

Flowing the hours, the bar became a place to make deals, while its two pool tables are the proscenium for unforgettable matches.

Rodolfo’s arrival, replaced his father, signs an important turning point. The production is always better, with the introduction of new pastries that extend the bakery line, limited at two types of sweet. Our famous bakery was born in that time, and that’s because Rodolfo completed his training as a baker. That is a precise choice, in a time in which there was not the massive education.

He went in the most prestigious bakery of Bari in that time, the Motta, the former SEM. Going the years, an always improved laboratory allows to cover
also the deli sector, until the possibility of cover a large amount of different events, including actual wedding launches. Literally in love with his job, Rodolfo maintains unaltered his contacts with his friends, met during his training at SEM.

And if every excuse is good for a drop-in with the old friends, Rodolfo’s will to follow the newest tendencies of a vastly-growing market forced him to make some “patrol” in the new bakery in the zone. From these the ideas for new ice creams and sweets revisited and proposed on his desk always with a personal touch.

Passion and creativity, always paying attention to protect an absolute value: product’s quality and customer’s satisfaction. Out of doubts, Francesco, nowadays’ owner, has inherite from his father these chartcteristics. With Francesco, by the way, family tradition has gained also the experience made in a large amount of areas, the habit of extend in wider developments. Is a clear sign in this way is the place, totally renovated, with a clearly civic mark. And then, above all, with the choice of distinguish our bar with a logo. A refined gentleman, who sketches a greeting with his top hat, dominates the windows, the store signs, the headed paper of the Gran Bar Pugliese.

This baffling sketch, made by someone called Orazio Bellaio in 1926, was found during the renovation works, rolled up in the middle of some symbolic objects, clearly good-wishing-objects. “Obligated homage”, at that point, make that funny gentleman the place’s emblem. It’s the unknown gentleman that “baptizes” all new creations that make wider our rich offer in the fields of bakery, of the ice-cream, of the deli. In all these field, every product has an
history made of artisan tradition, but also of uninterrupted and enthusiastic research of selected ingredients.

In the ice-creams, beside the restoration of Rodolfo’s classics, from the frothy dessert to the “Rudy’s cup”, our selection offers Gran Cru of chocolates directly manufactured by a french company in the origin territories. The vanilla is the one in berries, imported by Madagascar. The hazelnuts are the Giffoni’s ones, and the “Nutella” is made by our pastry chef in our laboratory. Excellent products delight our customer every time in the day. After breakfast, with the rich offer of brioches, exclusively made in our laboratory, just baked, you can have the aperitif proposes Battipaglia’s mozzarella, ham from a Parma’s group of companies, sea products according to seasons. Everything supported by our sandwiches, our tramezzino, our pan brioche.

Everything is made by us, when you ask it: nothing is ready-made or pre-cooked. We go everyday to the market. Then, in the afternoon, between sweets and ice-creams, you have only the embarrassment of choice, starting with our newest product: Pugliesino Etnao. Not a simple chocolate savory-pie, but a refined dessert, a demi-soufflé, a light pastry, honey-flavored that hugs a ganache of dark chocolate. The Pugliesino is available in different tastes.

The Gran Bar Pugliese is open everyday, from 5:30 a.m. to midnight (also later during the summer or the weekends). The place has a room for parties and little receptions. We also offer the catering service.


This sketch, made in 1926, was found in te bar during the renovation works. Wrongly attribute to Orazio Bellaio, in the 2015 we founded the real creator: the futuristic artist from Trieste! «Some years ago» tells us Aguinaldo Perrone, the one who discover the creator «entering as a client in the Gran Bar Pugliese, I noticed that on the sugar envelopes is painted a clearly futuristic illustration». Curiosity was always present, but Persone didn’t made some precise researches. «In the past week, I came back in Giovinazzo and I asked information about the illustration’s origin. The owner answered me that this an ancient story. The bar’s logo portrays a funny man that’s greeting touching his top hat. The owner preserves jealously the original copy.

He said to me that the maker is Orazio Bellaio, a mysterious client of the bar the signed this way, in the 1926, this original homage to a place he founded particularly pleasant».

Perrone’s passion for art and futurism — he is an illustrator known as Aguin — transformed in passion for the history of art. Persone said that «As an artist and an expert of advertisement futurism, I convinced myself that this illustration was made by Fortunato Depero. The line and the object speak clearly». There’s a strange scribble, maybe a signature, under the artistic representation. But for Perrone «the cross-references to Depero’s art are irrefutable: maybe “Orazio Bellaio” is a note, not a signature».

It’s an emblematic year for the artist: he exhibits at the Venice’s Biennale the painting “Squisito al Selz”, dedicated to knight commander Campari and starts his fruitful cooperation with this famous company. From the bottle on the right of the man, indeed, a liquor appears to go up, forming a C, as the artist made in other Campari’s advertising. «How can we ignore the formal language of the illustration, that’s the same of other Depero’s painting? Little gentlemen made with strange geometrical lines are a characteristic of Depero’s art».

«The last evidence of the fact that the author is Depero is the signature: not so evident, in the bottom of the illustration there’s a F, the same signature we can see in other painting of the artist» think the futurism expert.

How can we explain Depero’s presence in Puglia in the 1926? We can only make some theories, made on his friendship he had with Franco Casavola, a Bari’s author of the manifesto “Futuristic Music”. Casavola had a strong relationship with Marinetti, Futurism founder. Someone says that this two men had an event at the famous Petruzzelli Theater in Bari, on September 26 th 1922. At this event — organized by the “G. De Palma” association — there was also the histrionic neapolitan poet Francesco Cangiullo.

The event was turbulent, between public whistles and throw of vegetables against the artists on the stage (the performers said that the viewers donate them «the entire harvest of the»), and it ended with a speech on the “passed” Dante, Petrarca and Carducci and the declamation of a passage of a script from The steel alcove, written by Filippo Tommaso Marinetti.

The event was tumultuous, between the whistles of the audience and the launch of vegetables on the stage (the performers had “given a whole year of production of suburban gardens”) and ended with a talk about the “pastatist” poets Dante, Petrarca and Carducci and the declamation of a song by L’alcova d’acciaio of the artist born in Alexandria d’Egitto.