Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Italian cuisine the traditional "caciocavallo" cheese). Apulia is also the largest producer of olive oil in Italy. The sea offers abundant fish and seafood that are extensively used in the regional cuisine, especially oysters, and mussels. Goat and lamb are occasionally used. The region is known for pasta made from durum wheat and traditional pasta dishes featuring "orecchiette"-type pasta, often served with tomato sauce, potatoes, mussels, or broccoli rabe. Pasta with cherry tomatoes and arugula is also popular. Regional desserts include "zeppola", doughnuts usually topped with powdered sugar and filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. For Christmas,